Fluffy Kale Mushroom Bites (Printer-Friendly)
Tender kale and mushroom bites with a cheesy center, enriched with garlic and spices for a flavorful hand-held treat.
# What You’ll Need:
→ Vegetables
01 -
1 cup baby bella mushrooms, diced
02 -
1/2 cup yellow onion, finely chopped
03 -
1 cup kale leaves, chopped, stems removed
04 -
2 garlic cloves, minced
05 -
2 tablespoons sun-dried tomatoes, diced (optional)
→ Dairy & Eggs
06 -
4 large eggs
07 -
1/2 cup full-fat cottage cheese
08 -
1 1/4 cups shredded Gruyere cheese, divided
→ Pantry
09 -
1/2 teaspoon cornstarch, sifted
10 -
1/2 teaspoon smoked paprika
11 -
1 teaspoon hot sauce (adjust to taste)
12 -
1 tablespoon extra virgin olive oil
13 -
Salt, to taste
14 -
Freshly ground black pepper, to taste
# Steps to Make This:
01 -
Preheat oven to 300°F and thoroughly grease a 6-cup muffin tin to ensure easy release of the egg bites after baking.
02 -
Heat olive oil in a large skillet over medium heat. Add onion and mushrooms, cooking for 2 to 3 minutes until onions soften and mushrooms start to brown. Stir in garlic, kale, and sun-dried tomatoes if using. Cook an additional 3 to 4 minutes until kale wilts and mixture becomes glossy. Season lightly with salt and pepper, then remove from heat and allow to cool completely.
03 -
Combine cottage cheese in a food processor and blend until smooth, ensuring no lumps remain. Add eggs, hot sauce, cornstarch, smoked paprika, salt, pepper, and 1 cup of shredded Gruyere. Blend until creamy and homogenous.
04 -
Fold the cooled vegetable sauté gently into the blended egg mixture, avoiding overmixing to preserve a tender texture.
05 -
Bring water to a boil and pour into a casserole dish placed on the lowest oven rack. Ensure the water reaches halfway up the dish to create a moist steam environment while baking.
06 -
Divide the mixture evenly among the muffin cups, filling them to the top. Sprinkle remaining Gruyere cheese over each cup, pressing lightly into the center. Place the muffin tin on the middle rack above the water bath and bake for approximately 25 minutes or until egg bites are set and no longer jiggle when gently shaken.
# Additional Notes:
01 -
Blending cottage cheese thoroughly is essential for achieving the fluffiest texture. Baking in a steam bath prevents dryness and maintains a custardy consistency.
02 -
Allow the vegetable mixture to cool before combining with eggs to avoid premature scrambling.
03 -
These egg bites store well in the refrigerator for up to five days and can be frozen for longer preservation.