– 6 large eggs – 1/4 cup milk (dairy or plant-based) – 1 cup chopped kale – 1/2 cup chopped mushrooms – 1/2 cup shredded cheese (cheddar, Swiss, or feta) – 1/4 tsp garlic powder – Salt and black pepper to taste – Cooking spray or olive oil (for greasing)
In a skillet, sauté chopped mushrooms until browned. Add kale and cook until wilted. Season lightly with salt and pepper; set aside.
In a large bowl, whisk together eggs and milk. Stir in shredded cheese and season with a pinch of salt, black pepper, and garlic powder.
Evenly distribute the sautéed kale and mushrooms into muffin cups. Pour the egg mixture over the top, filling each cup about 3/4 full.
Bake at 350°F for 20–25 minutes, or until the egg bites are set in the center and lightly golden on top. Let cool before removing.
Serve warm or refrigerate for up to 4 days. These egg bites reheat well in the microwave and make a healthy, portable breakfast option.
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