Starbucks Kale & Portabella Mushroom Egg Bites The Diet Chef

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There are 230 calories in Kale & Portabella Mushroom Sous Vide Egg Bites from Starbucks. Most of those calories come from fat (73%). To burn the 230 calories in Kale & Portabella Mushroom Sous Vide Egg Bites, you would have to run for 20 minutes or walk for 33 minutes. TIP: You could reduce your calorie intake by 60 calories by choosing the Egg.

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Preheat your air fryer to 300°F for around 5 minutes. Add a pinch of chopped kale and diced mushrooms to each muffin liner. Top your egg bites mixture with the rest of your shredded Gruyere cheese. Cook your egg bites in the air fryer for 8-10 minutes at 300°F. Once done, let them rest and cool down.

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Kale & Mushroom Egg Bites. 1 Serving 130 g. Back. Nutrition. Calories 230 Calories from Fat 130. Total Fat 14 g 18%. Saturated Fat 9 g 45%. Trans Fat 0 g. Cholesterol 180 mg 60%. Sodium 340 mg 15%. Total Carbohydrates 11 g 4%. Dietary Fiber 2 g 7%. Sugars 1 g. Protein 15 g. Nutrition disclaimers. 2,000 calories a day is used for general.

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Method. Preheat the oven to 325ºF. Prepare the muffin tin: Microwave 1 tablespoon of the butter in a microwave-safe bowl or measuring cup until melted, 15 to 20 seconds. Using a brush or paper towel, thoroughly coat each well in a 12-well muffin or cupcake tin generously with the melted butter.

Air Fryer Starbucks Copycat Kale and Mushroom Egg Bites

In a mixing bowl blend together the shredded cheese and vegetables, then disperse them evenly between 12 muffin tins. Whisk together the eggs, cottage cheese, hot sauce and salt, then poor an equal amount into each muffin tin. Bake the muffins for 20 - 25 minutes, until the center is set and not jiggly, on the middle rack. Prep Time: 10 minutes.

Kale & Mushroom Egg Bites (Starbucks Copycat Recipe) Pretty Delicious

14g. Carbs. 11g. Protein. 15g. There are 230 calories in 1 serving (130 g) of Starbucks Kale & Mushroom Egg Bites. Calorie breakdown: 55% fat, 19% carbs, 26% protein.

Starbucks Kale & Portabella Mushroom Egg Bites The Diet Chef

Sauté kale and mushrooms: Add oil to a skillet over a medium heat. Once hot, add mushrooms, kale and spring onions. Cook for 2 minutes until soften. Set aside. Blend egg mixture: Add eggs, cottage cheese, parmesan cheese, hot sauce, garlic powder, salt, pepper to a blender. Blend on high until smooth.

Kale and Mushroom Egg Bites Recipe

Nutrient-Rich Kale: Kale contributes a slightly bitter and hearty taste, balancing the savory elements and providing nutritional value. Creaminess from Eggs: The eggs, when prepared,. Mushroom Kale Egg Bites can be stored in the refrigerator for about 3-4 days in an airtight container. For the best taste and texture, it's recommended to.

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Large Eggs. Cottage Cheese or Milk. Kale. Mushrooms . Gruyere. Spices: salt, black pepper and garlic powder. Olive Oil. 👩‍🍳 How to Make Homemade Egg Bites. Preheat your oven to 350°F. Grease a muffin tray with cooking spray or use muffin liners. Heat olive oil in a large skillet over medium heat. Add the chopped kale and diced mushrooms.

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This recipe will make 1 dozen kale and mushroom egg bites. 1 egg bite has 8 grams of protein, 1 grams of carbs and 5 grams of fat. I recommend enjoying 2 egg bites for a hearty breakfast serving, along with either a bowl of fruit, a yummy pumpkin banana muffin or protein pancakes , or a couple of my amazing air fryer pork sausage patties .

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These protein-packed bites are easy to make and are great for meal prep. Ingredients 8 large eggs 1 cup kale, finely chopped 1 cup mushrooms, finely chopped 1/2 cup onion, finely diced 1/2 Kale and Mushroom Egg Bites are a nutritious and delicious breakfast option, perfect for a quick morning meal or a healthy snack.

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Kale - Fresh kale that is well-rinsed and chopped is what we'll be using for our kale and mushroom egg bites. Mushrooms - The Starbucks version calls for Portabello mushrooms, so I'm using two large portabello caps. You can also use cremini mushrooms or white mushrooms. Eggs - For our egg bites recipe, we'll be using 10 whole eggs.

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In a large bowl, combine the eggs, cottage cheese, remaining ¼ teaspoon salt, garlic powder, paprika, and pepper. Use an immersion blender to blend the mixture until smooth. About 15 seconds. If you do not have an immersion blender, you can do this in a regular blender and then pour the blended egg mixture into a large bowl. Add the cooked.

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200 ★ Stars item. Chopped kale and portabella mushrooms delicately folded into cage-free eggs with Monterey Jack cheese and cooked using the French "sous vide" technique to create a velvety texture that's full of flavor.

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Add kale and turn off heat. Stir until kale is wilted (1-2 min). Set aside. 1/4 cup water, 1 portabella mushroom, 1 tsp garlic, 2 cups kale. Add the eggs, cheese, cottage cheese, hot sauce, parsley, salt and pepper to a blender and blend on high for 30 seconds until light and frothy.

Kale and Mushroom Egg Bites {Starbucks Inspired} The Balanced

Instructions. Preheat oven to 350 degrees. In a small pan, sauté kale and mushrooms for 2-3 minutes until softened in 1 tsp olive oil. Place in a small bowl and cool in fridge. In a large bowl (if you plan to use an immersion blender) or a blender (if you don't have an immersion blender), combine eggs, cottage cheese, Monterey Jack cheese.