Fluffy Kale Mushroom Bites (Printer-Friendly)
Fluffy bites of kale, mushrooms, and cheese baked to tender perfection with a creamy, savory center.
# What You’ll Need:
→ Vegetables
01 -
1 cup chopped kale leaves, fresh and free of brown spots
02 -
3/4 cup diced baby bella mushrooms
03 -
1/4 cup finely chopped yellow onion
04 -
1 clove garlic, minced
05 -
2 tablespoons oil-packed sun-dried tomatoes, diced (optional)
→ Dairy & Eggs
06 -
4 large eggs
07 -
1/2 cup full-fat cottage cheese
08 -
1 cup shredded Gruyere cheese, divided (optional)
→ Pantry
09 -
1/2 teaspoon cornstarch, sifted
10 -
1/2 teaspoon paprika
11 -
1 teaspoon hot sauce, or to taste
12 -
Salt and freshly ground black pepper, to taste
13 -
1 tablespoon extra virgin olive oil
# Steps to Follow:
01 -
Preheat the oven to 300°F. Thoroughly spray a 6-cup muffin tin with non-stick cooking spray to ensure easy release of the egg bites.
02 -
Heat olive oil in a large skillet over medium heat. Add chopped onion and mushrooms; cook for 2 to 3 minutes until onions soften and mushrooms begin to brown. Stir in garlic, kale, and sun-dried tomatoes if using; sauté for an additional 3 to 4 minutes until kale wilts and mixture is glossy. Season lightly with salt and pepper. Remove from heat and allow to cool completely to prevent scrambling the eggs later.
03 -
In a food processor, blend cottage cheese until completely smooth. Add eggs, hot sauce, cornstarch, paprika, salt, pepper, and half of the shredded Gruyere cheese if using; process until mixture is creamy and homogenous.
04 -
Fold the cooled vegetable mixture gently into the egg blend, taking care not to overmix to preserve a tender texture.
05 -
Boil water in a kettle and pour it into a casserole dish placed on the bottom oven rack, filling it halfway. This will generate steam during baking to maintain moisture.
06 -
Divide the mixture evenly among the prepared muffin tin cups, filling each to the top. Sprinkle remaining Gruyere on top and lightly press into the center of each. Place muffin tin on the middle rack above the steam bath. Bake for 25 minutes, or until the bites are set and no longer jiggle.
# Helpful Hints:
01 -
Blending cottage cheese thoroughly ensures a light, fluffy texture. Baking in a steam bath prevents dryness and rubberiness, resulting in moist, tender bites.
02 -
Allow bites to cool completely before storing in the refrigerator for up to 5 days or freeze flat for extended preservation.