These egg cups are a homemade version inspired by Starbucks' kale and portobello egg cups. They are fluffy, flavorful, and packed with protein, making them a great on-the-go breakfast option.
1: Preheat oven to 350F and grease a silicone muffin pan.
2: In a pan over medium heat, add your olive oil. Stir in diced mushrooms, kale, and all of your seasonings. Cook until soft, about 5 minutes. Remove from heat.
3: In a blender add your eggs and cottage cheese. Blend until smooth. Stir in cheeses and cooked veggies in the blender with a spoon.
4: Pour into your greased muffin pan.
5: Bake for 20-25 minutes, until eggs are cooked and tops are slightly browned.
6: Allow to cool before removing and enjoying.
