Fluffy Kale Mushroom Bites (Printer-Friendly)

Tender kale and mushroom bites with creamy cheese and a hint of spice, ideal for breakfast or snacks.

# What You'll Need:

→ Vegetables

01 - 1 cup baby bella mushrooms, sliced
02 - 1/2 cup yellow onion, finely chopped
03 - 1 cup kale leaves, chopped
04 - 1 clove garlic, minced
05 - 2 tablespoons sun-dried tomatoes, diced (optional)

→ Dairy

06 - 1/2 cup full-fat cottage cheese
07 - 1/2 cup shredded Gruyère cheese, divided (optional)

→ Egg Mixture

08 - 4 large eggs
09 - 1 teaspoon cornstarch
10 - 1 teaspoon hot sauce
11 - 1/2 teaspoon paprika
12 - 1/4 teaspoon salt, or to taste
13 - 1/4 teaspoon freshly ground black pepper, or to taste

→ Other

14 - 1 tablespoon extra virgin olive oil

# Steps to Follow:

01 - Preheat the oven to 300°F. Spray a 6-cup muffin tin thoroughly with non-stick spray to ensure easy release of the bites after baking.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sliced mushrooms and cook, stirring frequently, for 2 to 3 minutes until onions soften and mushrooms begin to brown. Add minced garlic, chopped kale, and diced sun-dried tomatoes if using; sauté for an additional 3 to 4 minutes until the kale wilts and the mixture appears glossy and tender. Season lightly with salt and pepper. Remove from heat and allow to cool completely.
03 - Place cottage cheese in a food processor and blend until perfectly smooth and lump-free. Add eggs, hot sauce, cornstarch, paprika, salt, pepper, and half of the shredded Gruyère cheese (if using). Blend until the mixture is creamy and uniformly golden.
04 - Gently fold the cooled sautéed vegetables into the egg mixture, taking care not to overmix to preserve a tender texture.
05 - Boil water and pour into a casserole dish placed on the bottom rack of the oven, filling it halfway. This steam bath will maintain moisture during baking and prevent the bites from drying out.
06 - Divide the egg and vegetable mixture evenly among the muffin cups, filling each to the top. Sprinkle the remaining Gruyère cheese over each cup, pressing lightly into the center. Place the filled muffin tin on the middle rack above the steam bath and bake for approximately 25 minutes, or until the bites are set and firm to the touch without jiggle.

# Extra Suggestions:

01 - Allow the sautéed vegetables to cool before combining with eggs to prevent scrambling. Blending cottage cheese thoroughly ensures the fluffiest texture. Baking in a steam bath keeps the bites moist and custard-like.
02 - Store cooled bites in an airtight container with parchment paper layers in the refrigerator for up to five days or freeze in a single layer.

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