Kale Portabella Mushroom Egg Bites

Name: Kale Portabella Mushroom Egg Bites
Total time: 35 min
Yield: Ingredients for 4
Ingredients: 1 kale leaf (or 2 small leaves); 1/4 c coarsely chopped portabella mushrooms (slightly larger than your desired final size); 1 tsp of minced garlic; Olive oil; 4 eggs; 4 Tbs Cottage Cheese; 1/4 c Swiss Cheese; 1/4 c Monterey Jack Cheese; 1/4 tsp Salt; Tabasco Sauce

(4)

Ren Handy

Tennessee

I purchased a sous vide a couple months ago and have used it almost daily. I have been adapting my own recipes to sous vide cooking with much success.

Starbucks Inspired Recipe. This is the dish that started my Sous Vide journey. I had scoured the internet for this recipe on multiple occasions, without success. This is my first attempt at creating a recipe, and it comes very close to the original! I step up the texture with a greater dose of the veggies. Also, I usually have to add salt to the ones from Starbucks, but these are perfectly seasoned. I tripled the ingredients and am now looking forward to a week of yummy breakfast. I had to pulse the kale in two batches, to prevent it from being minced. But, everything else was the same as making a small batch.

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Ingredients for 4

1 kale leaf (or 2 small leaves)
1/4 c coarsely chopped portabella mushrooms (slightly larger than your desired final size)
1 tsp of minced garlic
Olive oil
4 eggs

4 Tbs Cottage Cheese
1/4 c Swiss Cheese
1/4 c Monterey Jack Cheese
1/4 tsp Salt
Tabasco Sauce

Directions

Step 1

Set your Anova Sous Vide Precision Cooker to 167ºF / 75.0ºC
Step 2

Use a blender to chop kale leaves. Just a few pulses.
Step 3

Sauté mushrooms, garlic, and kale in a small skillet with olive oil.
Step 4

Add cottage cheese, eggs, cheese, salt, and 4 drops of Tabasco to blender. Use the lowest speed until well blended.
Step 5

Add sautéed veggies and pulse to blend. Do not over blend or you will lose texture.
Step 6

Pour into 4 oz mason jars. Use lids/rings and finger tip tightness.
Step 7

Submerge for 35 minutes.