This recipe is courtesy of our friend Olivia over at IG: @liv_3kurtz
I’ll admit I’m very late to this craze, but have just recently become a fan of Starbucks’ tasty egg bites. They’re pillowy, custardy, and are the perfect on-the-go breakfast or protein-packed snack to tie over your afternoons. This latest enthusiasm of mine inspired this mushroom egg bite recipe; a great homemade rendition that still yields that fluffy texture and savory taste Starbucks has nailed.
The oyster mushrooms in this version phttps://rrcultivation.com/products/oyster-mushroomsairs well with the spinach and roasted red bell peppers and has a nice tang from the cottage cheese, though the filling is extremely versatile. These are great for meal prepping and batching out for your busy weekday mornings as you run out the door. I encourage you to try them with any of R&R’s fantastic mushrooms!
Oyster Mushroom Egg Bites
Makes 12 egg bites
- 5 1/2 cups water, divided
- 2 tbsp. olive oil
- 1# R&R oyster mushrooms, chopped small
- 1 cup spinach, loosely chopped
- 1/2 cup jarred or homemade roasted red bell peppers, chopped small
- 8 eggs
- 200 grams cottage cheese (scant one cup)
- Salt and pepper, to taste
Special Equipment
- Blender or food processor
- Cooking spray or muffin liners
- Muffin pan
- 9 x 13 baking pan
Steps
- Preheat your oven to 300° F. Set one oven rack in the middle position and the other in the lowest position. Begin to bring 5 cups of water to a boil over high heat. Either spray your muffin pan generously or line with muffin liners (the latter option will make cleaning up much easier, but is not necessary and may cause the cooking time to vary).
- Heat a nonstick skillet over medium-high heat. Once preheated, add your 2 tbsp. olive oil and sauté your oyster mushrooms until charred and golden, about 5 to 8 minutes. Lower heat and add in your chopped spinach and stir until wilted. Remove from heat and mix in your chopped roasted red bell peppers and add salt and pepper to taste.
- In a blender or food processor, blend your eggs, remaining 1/2 cup of water, cottage cheese, and salt and pepper on high until homogenous and smooth.
- Once the mushroom mixture has cooled to room temperature (removing from the pan and into a bowl in the fridge will speed this step up if needed), spoon a heaping tablespoon into the bottom of each greased muffin pit. Carefully pour the egg mixture over top until each has been filled just below the surface of the pan. This should use all of your egg mixture, but in case it doesn’t, you can save any leftovers for a scramble.
- Before placing the muffin pan into your oven, set your empty baking pan on the lowest position and carefully pour the now boiling water in. This will maintain a steamy climate for your egg bites to slowly cook in, mimicking a sous vide technique which will help yield a custardy egg. Slowly place your filled muffin pan on the middle positioned rack and bake for 30 to 33 minutes, until fully set.
- Remove from the oven and let cool for a few minutes before removing the egg bites from the pan. If you did not use muffin liners, you’ll likely need to take a small rubber spatula to run along the sides to help remove each egg bite. Enjoy warm or let cool completely and store in an airtight container in the fridge (for up to three days) or the freezer (up to two months). Let the frozen egg bites defrost in the fridge overnight and reheat in the microwave or a toaster oven.
