Kale and Mushroom Egg Bites
Ingredients
The egg mixture
-
8
pieces
Eggs
-
½
cup
Cottage cheese
-
¼
cup
Monterey Jack cheese
-
¼
cup
Shredded Swiss cheese
-
1
tsp
Hot sauce
-
1
tsp
Parsley, minced
-
½
tsp
Garlic powder
-
½
tsp
Salt
-
¼
tsp
Pepper
The vegetables
-
½
cup
Baby Bella or Portabello mushrooms, chopped finely
-
2
cups
Kale, chopped finely
The cooking oil
Instructions
- Preheat the oven to 350°F.
- Sauté kale and mushrooms in olive oil for 2-3 minutes until softened, then cool in the fridge.
- In a large bowl, combine eggs, cottage cheese, Monterey Jack cheese, Swiss cheese, hot sauce, parsley, salt, garlic powder, and pepper.
- Blend the mixture until thoroughly combined.
- Stir in the cooled kale and mushrooms.
- Pour the mixture evenly into a greased 12-count muffin pan.
- Bake for 18-20 minutes until fully cooked and firm.
Nutrition Facts (estimated)
Servings
12
Calories
76
Total fat
5g
Total carbohydrates
1g
Total protein
6g
Sodium
252mg
Cholesterol
115mg
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