200 g Swiss brown mushrooms
2 tsp Olive oil
2 cups Kale leaves, finely chopped
8 Large eggs
160 g Cottage cheese
½ tsp salt
½ tsp Garlic powder
¼ tsp Paprika powder
½ cup Shredded cheese
Mushroom & Kale Egg Bites
30 minutes
Serves 12
Method
- Preheat the oven to 175°C (350°F) and prepare 12 baking cups by spraying or brushing them with oil, or using silicone liners.
- Heat a large skillet over medium heat and add the olive oil. Once hot, add the finely chopped mushrooms and season with ¼ teaspoon of salt. Cook for 2-3 minutes until softened. Add the kale and cook for another 2 minutes until wilted. Set aside to cool.
- In a large bowl, combine the eggs, cottage cheese, remaining ¼ teaspoon of salt, garlic powder, paprika, and pepper. Blend the mixture until smooth using an immersion blender or a regular blender. Add the cooked mushrooms, kale, and shredded cheese to the blended egg mixture. Stir until evenly mixed.
- Distribute the mixture evenly among the 12 prepared muffin cups, filling each nearly to the top. Sprinkle with extra cheese if desired.
- Bake for about 20 minutes until the egg bites are set and slightly golden. For browner tops, broil for 1-2 minutes, watching closely to prevent burning. Let the egg bites cool for 10 minutes before enjoying.
