Kale Portabella Mushroom Egg Bites

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.

Author

Ren Handy

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.

Prep Time: 00:00

Recipe Time: 00:35

Temperature : 167F / 75C

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

Directions

1. Set your Anova Sous Vide Precision Cooker to 167ºF / 75.0ºC
2. Use a blender to chop kale leaves. Just a few pulses.
3. Sauté mushrooms, garlic, and kale in a small skillet with olive oil.
4. Add cottage cheese, eggs, cheese, salt, and 4 drops of Tabasco to blender. Use the lowest speed until well blended.
5. Add sautéed veggies and pulse to blend. Do not over blend or you will lose texture.
6. Pour into 4 oz mason jars. Use lids/rings and finger tip tightness.
7. Submerge for 35 minutes.

Finishing Steps

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