High-Protein Mushroom and Kale Egg Muffins

Save money and enjoy a healthier breakfast with these High-Protein Mushroom and Kale Egg Muffins! Inspired by the popular Starbucks recipe, these homemade egg bites are easy to make, perfect for meal prep, and high protein to keep you energized throughout the morning. The combination of earthy kale, savory mushrooms, and sharp cheddar cheese creates a delicious and satisfying breakfast you’ll want to make on repeat. This recipe is featured in my “How to Make Perfect Egg Muffins” newsletter from April 2026.

high-protein mushroom and kale egg muffins Ingredient Notes:

Cottage Cheese: I typically choose 4% milkfat cottage cheese for it’s creaminess and richness. Lower-fat versions can also work, but may slightly alter the texture. Don’t skip this ingredient as it adds to the protein content!

Kale: Finely chop the kale to ensure it incorporates evenly and cooks thoroughly. De-stem for a less fibrous texture, or massage your kale with a little bit of olive oil or lemon juice before adding to the tins. You can also opt for spinach here, or customize with any vegetables you have on hand.

Mushrooms: Babybella mushrooms, aka cremini mushrooms, are packed with antioxidants and immune boosting properties and bring an earthy flavor to the muffins. Clean with a damp paper towel to avoid waterlogging them before chopping.

Cheddar Cheese: Use sharp cheddar for a stronger flavor. Pre-shredded cheese works, but shredding your own melts more evenly. You could also opt for a soft cheese like feta or goat cheese here.

egg muffin pro tips:

Don’t overblend: Once the egg mixture is blended smooth, don’t continue blending. You want to limit the amount of air bubbles in the mixture.

Strain the mixture: After you’ve blended, strain the eggs through a fine-­mesh sieve into a separate vessel. This optional extra step helps remove any air bubbles that resulted from blending.

Invest in a good muffin pan:  I won’t lie to you—­ a reliable nonstick muffin pan can be life-­ changing. I personally love my nonstick ceramic muffin pan, which can cost more, but you won’t need to buy liners and your egg muffins won’t get stuck in the pan (no waste!). If you don’t have one, greased silicone muffin liners work, but avoid basic parchment liners—­ they tend to warp and leave you with funky-­ shaped muffins once they cool down.

Fill to the top and don’t overbake: Make sure you’re filling each muffin well to the top, until they are just about full, so the cook time is appropriate. This prevents overbaking; overcooked egg muffins can get spongy or rubbery. You know they are done when you shake the muffin tin and the centers of each muffin jiggle.

Try a water bath: This one little step makes a huge difference! Before you preheat the oven, fill a baking dish halfway with water and place it on the bottom rack to heat up while you preheat. The water bath will steam the muffins and create the fluffiest eggs.

Don’t heat the oven too high: 325°F is the max temperature I’d suggest for egg muffins. You want the eggs to cook slowly, so if your oven tends to run hot, cut back to 300°F. The muffins will rise as they bake and then deflate back down slightly, which is normal!

High Protein Mushroom and Kale Egg Muffins

Recipe by Jenn Lueke

4.2 from 78 votes

Servings

Adjust servings

+

–

6

servings

Prep time

15

minutes

Cooking time

30

minutes

Save money and enjoy a healthier breakfast with these High-Protein Mushroom and Kale Egg Muffins! These copycat Starbucks egg bites are inspired by the popular drive thru favorite. This homemade version is easy to make, perfect for meal prep, and packed with protein to keep you energized throughout the morning. The combination of earthy kale, savory mushrooms, and sharp cheddar cheese creates a delicious and satisfying breakfast you’ll want to make on repeat. This recipe is featured in my “How to Make Perfect Egg Muffins” newsletter from April 2026.

Cook Mode

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Ingredients

• oil for the pan as needed

• 10 large eggs

• 1 1/2 cups 4% milk-fat small-curd cottage cheese

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon garlic powder

• 1 cup kale, finely chopped

• 1 cup baby bella mushrooms, finely chopped

• 1/2 cup shredded cheddar cheese

Directions

• Preheat the oven to 325ºF. Lightly oil a 12-muffin pan. If you do not have a non-stick muffin tin you can also use silicone muffin liners.
• In a blender, combine the eggs, cottage cheese, salt, black pepper, and garlic powder, and blend on high until smooth, about 30 seconds. Evenly distribute the kale, mushrooms, and cheddar cheese in the bottom of the muffin cups, then fill each to the top with the egg muffin base.
• Bake until the tops are golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pan completely, about 15 minutes. The muffins will deflate slightly as they cool.
• Once cooled, use a small spatula to remove the muffins from the pan.

Notes

• Store it: Refrigerate in a sealed container for up to 3 days or freeze for up to 3 months.
• Reheat it: To reheat from the refrigerator, microwave until warm, 45 to 60 seconds. Alternatively, bake or air fry at 325°F for 4 to 6 minutes. To reheat from the freezer, microwave in 30-second increments until warm. For better results, defrost for at least 8 hours in the refrigerator.  
• Serving size: This recipe yields 12 egg muffins total and one serving = 2 muffins.

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