Kale and Portobello Mushroom Egg Bites

Name: Kale and Portobello Mushroom Egg Bites
Cuisine: American
Ingredients: 2 Portobello mushrooms diced; -1 small onion diced; -2 cloves of garlic minced; -1 bunch of kale (about 3 cups of chopped kale); -3 tablespoons of butter; -1/2 teaspoon of salt; -1/2 teaspoon of black pepper; -1/2 teaspoon of garlic powder; -1/2 teaspoon of chili flakes; 6 eggs; -1/4 cup heavy cream; -1/3 cup cottage cheese; -1/2 cup mozzarella cheese; -1/3 cup cheddar cheese; -1/2 teaspoon salt; -1/2 teaspoon black pepper; -cooking spray

5 steps

These egg bites are not only tasty but also incredibly versatile. You can customize them with your favorite veggies, cheeses, or meats. It’s a great way to sneak in some nutrition while enjoying a delightful breakfast.

Updated at: Fri, 13 Sep 2024 16:57:34 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories128.1 kcal (6%)

Total Fat10.2 g (15%)

Carbs3.2 g (1%)

Sugars1.1 g (1%)

Protein6.6 g (13%)

Sodium314.7 mg (16%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Vegetable mixture

2Portobello mushrooms

2 clovesgarlic

1 bunchkale

3 tablespoonsbutter

½ teaspoonsalt

½ teaspoonblack pepper

½ teaspoongarlic powder

½ teaspoonchili flakes

Egg mixture

6eggs

¼ cupheavy cream

⅓ cupcottage cheese

½ cupmozzarella cheese

⅓ cupcheddar cheese

½ teaspoonsalt

½ teaspoonblack pepper

cooking spray

Instructions

Step 1

1. Preheat the oven to 350°F.

Step 2

2. In a skillet melt butter, add in the onions and garlic, sauté for a couple of minutes. Next add in the mushrooms and cook for a couple more minutes. Add in the kale along with salt, black pepper, garlic powder and chili flakes. Cook for about a minute and remove from heat.

Step 3

3. In a blender add in the eggs, heavy cream, cottage cheese, mozzarella and cheddar cheese, salt, black pepper and blend until smooth.

Step 4

4. Spray the muffin tin with cooking spray. Divide the egg mixture into the cups of the muffin pan filling each about half full. Top each cup with a heaping tablespoon of the kale mixture. Evenly divide the remaining egg mixture among the muffin cups.

Step 5

5. Top each one with more cheddar cheese and bake. Bake for 20 minutes and enjoy!

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