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:
- eggs
- 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!
More breakfast recipes you’ll love:
Broccoli Egg and Cheese Breakfast Sandwiches
Baked Blueberry Oatmeal Bars
Vanilla Chia Pudding
Kale and Mushroom Egg Bake
Ingredients
- 6 large eggs
- 1 cup shredded cheese, I used mozzarella
- 1 cup cottage cheese
- 1/4 cup crumbled feta cheese
- 1/4 cup tapioca flour, or substitute arrowroot, rice flour or all-purpose flour
- 3 cups kale, finely shredded
- 5 oz baby bella mushrooms, chopped
- 1/4 yellow onion, diced
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Olive oil
Directions
- Preheat the oven to 375 F
- Heat a skillet on medium heat then coat the bottom in about 1-2 tbsp olive oil.
- Saute the chopped onion for about 5 minutes until soft, then add in the chopped mushrooms. Cook for another 5-7 minutes on medium heat, stirring occasionally.
- Mix in the kale and stir together for until 1-2 minutes. Lightly season with salt and pepper and set aside.
- Add the eggs, cottage cheese, shredded cheese and feta to a blender or food processor and pulse together for 30-40 seconds until smooth. Transfer to a large bowl.
- Add the sauteed veggies to the egg mix with the salt, pepper and garlic powder.
- Add in the tapioca flour and whisk everything together until smooth.
- Grease an 11″ x 7″ or 9″ x 9″ baking dish with a little olive oil and pour the mixture into the pan. Sprinkle the top of the dish with an extra 2-3 tbsp of shredded cheese
- Bake for 25-30 minutes, until the top if firm to touch.
- Let cool for 10-15 minutes, then slice into 6-8 pieces.
- Keep refrigerated for up to 5 days. Rewarm in the microwave or oven when ready to serve.
Ratings and Reviews
write a review