From the recipe author: Made with baby bella mushrooms, nutrient-packed kale, and free range eggs, these bite-sized mushroom and kale egg bites will keep the whole family energized and satisfied throughout the day. On Sundays, I prepare a pan of 24 mini egg bites for all of us (even my youngest!) to enjoy all week. They’re perfect to add to breakfast boards or to have on hand when hosting friends and family for brunch.

Directions

1. Preheat oven to 300F and lightly grease a muffin tin with cooking spray or butter (silicone muffin pans do not require greasing).
2. In a skillet, heat butter over medium heat. Add diced mushrooms and cook until they become tender and release their moisture. Add chopped kale and sauté until wilted. Season with 1/2 teaspoon of salt, taste, and adjust if necessary before removing from heat and setting aside.
3. In a mixing bowl, crack and beat eggs. Season with remaining 1/2 teaspoon of salt. Whisk the eggs until well combined.
4. Using a measuring teaspoon, add mushrooms and kale mixture to the muffin pan, scooping one teaspoon into each cavity to begin. Evenly distribute any leftover mixture. Pour the egg mixture into the muffin pan, filling each one about 3/4 full. Use a chopstick or knife to mix the eggs and veggies together. Top with a few shreds of cheese.
5. Place the filled molds and a separate baking dish or bowl filled halfway with water in the preheated oven and bake for approximately 15-20 minutes, or until the egg bites are set and slightly golden on top.
6. Remove the egg bites from the oven and let cool for a few minutes. Gently remove them from the molds using a knife or spoon. Serve them warm as a delicious breakfast or snack, or see instructions below for storing.

Nellie's Notes

1. While fresh kale and mushrooms are recommended for better texture, you can use frozen varieties in this recipe if needed; just make sure to thaw and drain them before cooking.
2. To store these mushroom and kale egg bites, let cool completely and transfer to an airtight container or wrap tightly in plastic wrap. Refrigerate within two hours of cooking for up to 3-4 days.
3. To freeze these mushroom and kale egg bites, let cool completely before storing in airtight containers or freezer bags. These egg bites can be frozen for 2-3 months.
4. To reheat a refrigerated egg bite, place it on a microwave-safe plate and heat on high for about 25 seconds, or until warmed through. Cooking times may vary depending on the microwave's power, so adjust accordingly. To reheat in an oven or air fryer, preheat to 300F. Place the refrigerated egg bites on a baking sheet and bake for approximately 5-10 minutes or until warmed through.
5. To reheat frozen egg bites, thaw them in the refrigerator overnight, then follow the microwave or oven reheating instructions mentioned above.