Protein rich kale and mushroom egg bake is the perfect make ahead breakfast or snack. It’s gluten-free and packed with flavor, and a delicious way to start your morning.
Kale and Mushroom Egg Bake
Over the past couple of years, I’ve been obsessed with the Starbucks kale & mushroom egg bites, and have been wanting to make my own version for quite some time. Last week, I shared my veggie egg bake recipe, and I’m so excited to share this new version with you guys!
This kale and mushroom egg bake is protein-packed and filled with flavor. It’s cheesy and savory, and a delicious make ahead breakfast or snack to have on hand for busy work days.
I had to perfect the texture of this recipe so that it was soft but not spongey. The combination of the cottage cheese and tapioca flour truly give it the ideal texture, while the feta, mozzarella and sauteed veggies add the most delicious flavor.
How to make kale & mushroom egg bake
This recipe requires just a few simple ingredients, and comes together so easily. Here’s what you’ll need:
- cottage cheese
- cheese- I used a mix of mozzarella and feta cheese
- tapioca flour- the flour really helps give these egg bars the ideal texture. Without it, the end result is a little more spongey. I don’t recommend skipping the flour, but you can use arrowroot or all-purpose flour instead
- veggies: sauteed mushrooms, onion and kale
- spices: salt, pepper and garlic powder
This recipe can be refrigerated for up to 5 days, and rewarmed in the microwave or oven when ready to serve. I love it with a little hot sauce for an added kick.
You can prepare this in a baking dish, or turn them into mini egg muffins using a muffin tray.
This simple recipe has become a weekly favorite in our house. I can’t wait for you guys to try it!