If you’re a fan of Starbucks kale and mushroom egg bites, this copycat recipe is for you! Packed full of veggies, these egg bites have a velvety texture and delicious flavor. This recipe is the perfect healthy breakfast and is super easy to meal prep.
If you’re looking for other easy egg recipes, check out my Dunkin Donuts copycat egg bites or my broccoli mushroom quiche.
When Starbucks came out with egg bites, I became obsessed. Finally, a healthy breakfast option that was delicious and filling!
As a home cook, I always want to create recipes that are simple and easy to make. Luckily we can make delicious egg bites at home with no special equipment (I’m looking at you, sous vide machine!).
These egg bites are packed with vegetables and are perfect on a busy morning. They take less than a minute to reheat and store in the freezer for up to 3 months. What’s not to love?!
Let’s make this recipe!
WHY YOU’LL LOVE THIS RECIPE
EASY STEPS: This recipe comes together with only a few simple steps. Just sauté the veggies and blend the egg mixture. In 15 minutes, you can have these delicious egg bites cooking in the oven- how easy is that?!
SAVE MONEY & TIME: These egg bites are perfect for meal prep on a weekend afternoon. They are cheaper to make than running to Starbucks every day, and you also get to avoid the lines!
PERFECT SNACK: These are the perfect quick breakfast when I’m rushing out the door and only take a minute to reheat. They are also a great snack to enjoy any time of the day.
MEAL PREP: I love to make a large batch of these on a weekend afternoon so I have an easy breakfast all week long. They also freeze super well, which makes them even better for grab-and-go mornings!
RECIPE INGREDIENTS
You’ll need the following ingredients to make this amazing copycat Starbucks egg bites recipe. For a complete list of ingredients and measurements, jump to the recipe card below.
- OLIVE OIL
- MUSHROOM
- KALE
- WHOLE EGGS
- EGG WHITES
- CREAM CHEESE
- CHEDDAR CHEESE
- SALT
- BLACK PEPPER
- GARLIC POWDER
INGREDIENT NOTES
WHOLE EGGS: Use large eggs for this recipe.
LIQUID EGG WHITES: You can buy liquid egg whites or you can separate them from a whole egg.
KALE: I like to use fresh kale for this recipe, but you can also use frozen. Just make sure to thaw beforehand and squeeze out any excess liquid. You could also use frozen spinach.
MUSHROOM: Starbucks uses portobello mushrooms, but you can use any type of mushrooms you want. I like to use button or cremini mushrooms.
CREAM CHEESE: This helps to thicken the eggs and make them creamy & velvety. You can substitute with cottage cheese if you want more protein.
CHEDDAR CHEESE: I like to use sharp white cheddar cheese for this recipe. You can substitute it with gruyere, feta cheese, or Swiss cheese.
EQUIPMENT NOTES
I tried cooking these muffins every which way and they kept sticking to my muffin pan. During testing, I have found the following pieces of equipment make cooking so much simpler!
SILICONE MUFFIN CUPS: I absolutely LOVE silicone muffin cups. You do not have to grease them beforehand, and the egg bites easily pop out. They are also eco-friendly because you can use them several times over.
SILICONE MUFFIN PANS: This is a great alternative to a traditional muffin tin. Just pour the mixture into the pan and bake, no cooking spray is required.
BAKING TRAY: To get perfectly cooked egg bites, it is essential to create steam in the oven. Fill a baking tray (with high sides) or cake pan with water and place it on the lower level of the oven. This will create the steam needed to gently cook the eggs.
HOW TO MAKE STARBUCKS KALE AND MUSHROOM EGG BITES: STEP-BY-STEP
PREP OVEN: Set oven to 350 degrees Fahrenheit. Place a cake tin or baking dish full of water on the lower rack of the oven to create steam.
COOK VEGETABLES: Heat olive oil in a pan over medium heat. Add mushrooms and cook for 5 minutes, until softened. Add kale and cook until soft and bright green, another 1-2 minutes. Remove from heat and set aside.
COMBINE EGGS: In a blender or food processor, add liquid ingredients and seasonings. Blend on low until combined, about 30 seconds. If you don’t have a blender, you can whisk together in a bowl, but the mixture will be chunkier.
MAKE EGG BITES: Evenly pour egg mixture between 12 muffin cups. Evenly distribute the mushroom kale mixture between the 12 cups.
COOK: Cook for 30-35 minutes, until set in the middle. They may puff up a bit, which is fine. They will sink as they cool.
BAIN-MARIE METHOD: You can use this alternative method to cook the eggs as well. Pace your muffin tray on a large baking sheet or casserole dish filled with 1-2 inches of water. The water bath will gently and evenly cook the eggs and help the edges from burning.
RECIPE TIPS
- DO NOT SKIP THE STEAM BATH: Starbucks uses the sous-vide method, but let’s be real- who has the time or energy for that? We can create delicious results right in the oven with a steam bath.
- GO LOW AND SLOW: Keep the oven temperature down to ensure the eggs don’t overcook. No one wants to eat rubbery eggs!
STORAGE AND REHEATING
FRIDGE: Keep in an airtight container for up to 5 days.
FREEZER: Egg bites actually freeze super well! For best results, wrap individually in plastic wrap. Store in a freezer-safe plastic bag for up to 3 months for the freshest taste. When you are ready to reheat, just pop straight into the microwave for 60-90 seconds.
PRO TIP: If you are making a batch of egg bites to freeze, slightly undercook them (by no more than 5 minutes). This will help them from becoming overcooked when reheated.
REHEATING: Reheat in the microwave for 45-60 seconds. You could also pop in the air fryer for a few minutes to help them crisp up!
ADDITIONS AND SUBSTITUTIONS
HOT SAUCE: A few drops will add a subtle kick to the egg bites. Of course, you can also top your bites with hot sauce!
KALE: Switch out for any leafy green, such as spinach, swiss chard, or even arugula.
VEGETABLES: Add any vegetable you like, such as red pepper, broccoli, spring onions, or tomatoes.
CHEESE: Any type of cheese would work in this recipe. If you want something salty, try substituting it with feta cheese or parmesan.
COTTAGE CHEESE: Try switching out cream cheese for cottage cheese to make this recipe healthier and boost the protein. You could also try using ricotta.
PROTEIN: Try adding in crumbled bacon, sausage, or ham for a flavor boost!
FLAVOR COMBINATIONS
This makes a great base recipe. Switch things up and try these other easy combos:
- Bacon and cheddar cheese- a classic combo!
- Spinach, tomatoes, and feta cheese for a Mediterranean twist.
- Ham and guyere for a croque monsieur inspired flavor.
FREQUENTLY ASKED QUESTIONS
Yes, this recipe calls for dairy to help them stay moist, creamy, and flavorful.
Yes, you can substitute egg whites for whole eggs in this recipe. Generally, about 1/4 cup of liquid egg whites will replace 1 whole egg. So you will need an additional 1 & 1/4 cup of egg whites for this recipe.
Unlike traditional quiche recipes where flour is used to help stabilize the eggs, this recipe does not require flower. The cheddar and cream cheese helps to thicken the egg mixture.
Sure, just make sure to squeeze out any excess moisture beforehand.
I hope you love this Starbucks kale and mushrooms egg bites copycat recipe! If you make it, be sure to leave a rating and comment below so I know you liked it!
Starbucks Kale and Mushroom Egg Bites (Copycat Recipe)
Equipment
- 12 Silicone muffin cups
Ingredients
- 1 tablespoon olive oil
- 1 cup mushrooms chopped
- 1 cup kale chopped
- 5 eggs large
- 1 cup liquid egg whites
- 2 ounces cream cheese
- 1 cup white cheddar cheese shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- PREP OVEN: Set oven to 350 degrees Fahrenheit. Place a cake pan or baking tray full of water on the lower rack of the oven to create steam.
- COOK VEGETABLES: Heat olive oil in a pan over medium heat. Add mushrooms and cook for 5 minutes, until softened. Add kale and cook until soft and bright green, another 1-2 minutes. Remove from heat and set aside.
- COMBINE EGGS: In a blender or food processor, add eggs, egg whites, cream cheese, cheddar cheese, and seasonings. Blend on low until combined, about 30 seconds. If you don't have a blender, you can whisk together in a bowl, but the mixture will be chunkier.
- MAKE EGG BITES: Evenly pour egg mixture between 12 muffin cups. Evenly distribute the mushroom kale mixture between the 12 cups.
- COOK: Cook for 30-35 minutes, until set in the middle. They may puff up a bit, which is fine. They will sink as they cool.