This Copycat Starbucks Kale and Mushroom Egg Bites recipe makes a yummy and quick meal just like the original, plus they’re super easy to make with creamy Gruyère cheese, mushrooms, eggs and cream cheese bringing all the flavor.
I love that Starbucks egg bites are super tasty and perfect for on the go, but you know I also like to save money, so this DIY recipe is my new go-to.
Cooked using an air fryer, it’s perfect for meal prep, busy mornings, or just a protein-packed snack. (Be sure to also check out my other Copycat Starbucks recipes ideas!)
🧾 Ingredients Needed
- fresh kale, chopped
- white mushrooms, diced
- eggs
- Gruyère cheese, shredded
- minced garlic
- cream cheese, softened
- sour cream
- salt and pepper to taste
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
🔁 Variations
- Try a cheese swap! Incorporate Monterey Jack, cheddar, or Swiss instead of Gruyère.
- Add diced red peppers, spinach, or onions for extra flavor and a veggie boost.
- Are you a meat lover? Stir in some cooked bacon, ham, or sausage before baking.
- Add diced jalapeños or a dash of hot sauce for that spicy kick.
- Use a plant-based cream cheese and dairy-free shredded cheese if avoiding dairy
🥣 How to Make
STEP ONE: Rinse kale and chop by removing the leaves from the spine and chopping it into small bits. Set aside.
STEP TWO: Rinse and dice the mushrooms. Set aside.
STEP THREE: Add the remaining ingredients, minus 1 oz of gruyère, to a food processor.
STEP FOUR: Blend the mixture until it is smooth and creamy.
STEP FIVE: Pour equally into 6 silicone muffin liners sprayed with oil.
STEP SIX: Grab a pinch of kale and push it down into the egg mixture. Do the same with the mushrooms and sprinkle the remaining Gruyère on the egg bite.
STEP SEVEN: Cook in a preheated 300°F air fryer for 8-10 minutes.
STEP EIGHT: Let the egg bites cool to the touch before removing and eating them.
⭐ Pro Tips ⭐
- Use silicone muffin liners or cups as they make removing the egg bites easy and prevent sticking.
- Leave a little space at the top for the eggs to puff up.
- Blend the mixture well to keep the texture light and fluffy, just like Starbucks.
- Let the egg bites cool slightly before removing to hold their shape better.
- For meal prep, store in an airtight container in the fridge up to 4 days, or freeze and reheat in the microwave.
More Copycat Recipe Ideas
If you tried this Copycat Starbucks Kale and Mushroom Egg Bites
or any other recipe on my site, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. I love hearing your about your results and thoughts!
📖 Recipe
Copycat Starbucks Kale and Mushroom Egg Bites
Ingredients
- 1 cup fresh kale chopped
- ¼ cup white mushrooms diced
- 6 pcs eggs
- 1 cup Gruyère cheese shredded
- 2 teaspoon garlic minced
- 2 oz cream cheese softened
- ¼ cup sour cream
- ¼ teaspoon salt to taste
- ¼ teaspoon pepper to taste
Instructions
- 1. Rinse kale and chop byremoving the leaves from the spine and chopping it into small bits. Set aside.
- 2. Rinse and dice themushrooms. Set aside.
- 3. Add theremaining ingredients, minus 1 oz of gruyere, to a food processor.
- 4. Blend the mixture until it is smooth andcreamy.
- 5. Pour equally into 6 silicone muffin liners sprayed with oil.
- 6. Grab a pinch of kale and push it down into the egg mixture. Do the same with the mushrooms and sprinkle the remaining Gruyère on the egg bite.
- 7. Cook in a preheated 300°F air fryer for 8-10 minutes.
- 8. Let the egg bites cool to the touch before removing and eating them.
Notes
- Use silicone muffin liners or cups as they make removing the egg bites easy and prevent sticking.
- Leave a little space at the top for the eggs to puff up.
- Blend the mixture well to keep the texture light and fluffy, just like Starbucks.
- Let the egg bites cool slightly before removing to hold their shape better.
- For meal prep, store in an airtight container in the fridge up to 4 days, or freeze and reheat in the microwave.
Nutrition
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