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Kale, Mushroom & Goat Cheese Egg Rounds

Kale, Mushroom & Goat Cheese Egg Rounds

It’s nothing new to hear that breakfast is the most important meal of the day, but you may be surprised to know that over half of Americans don’t actually eat breakfast everyday! From lack of time to lack of hunger, the reasons given for skipping this important meal are limitless but can all be resolved with a few simple changes to your morning routine.

After a (hopefully) long night of sleep, your body is ready to be filled with an energizing mix of protein, fat and nutrients to keep you running all day long. However, making a balanced breakfast may be the last thing you have time (or energy) to do first thing in the morning.

The answer can be found in these Kale & Mushroom Egg Rounds that can be made in advance and are perfect for a portable breakfast solution. Including nutrient dense vegetables like kale and mushrooms help get your day off on the right foot while eggs make sure you stay satisfied with healthy protein and important vitamins like Vitamin B2, B12 and D. Healthy fat from goat cheese makes sure these egg cups are as delicious as they are nutritious!

Make a big batch to eat healthy all week and don’t forget to tag your egg cups on social media with our #hashtag: twitter #brakfastnow or pinterest #brakfastnow

Kale, Mushroom & Goat Cheese Egg Rounds


Serves: Makes 6 jumbo muffins or 12 regular sized muffins

Time: 40 minutes

1 dozen eggs

¼ cup milk of choice (dairy milk, almond milk, coconut milk etc.)

1 tablespoon olive oil plus 1 teaspoon for greasing the pan

10 mushrooms, sliced (white button mushrooms or crimini work best)

5 large kale leaves, stems removed and sliced into ribbons

3 tablespoons goat cheese, crumbled

1 teaspoon red chili flakes

¼ teaspoon salt

½ teaspoon black pepper, cracked

½ teaspoon onion powder 


Step-by-Step Instructions: 

  1. Grease muffin pan with 1 teaspoon olive oil and preheat oven to 350℉
  2. In a large bowl, whisk together the eggs, milk, chili flakes, salt, pepper and onion powder. Set aside.
  3. In a medium skillet over medium-high heat, add oil. Once oil is hot, add in the mushrooms and cook for 10 minutes, stirring occasionally until the mushrooms are soft. Add in the kale and cook another 3 - 5 minutes.
  4. Let mushroom and kale mixture cool for a minute before adding it to the beaten eggs. Add in the crumbled goat cheese and stir to combine.
  5. Spoon equal amounts of the mixture into each of the muffin cups and bake in the oven for 20 - 25 minutes or until the muffins are fully set in the middle.
  6. Remove the pan from the oven and run a rubber spatula around each muffin to release from the pan. Serve hot with some fruit and save the rest for an easy, satisfying breakfast the rest of the week!

Kristen Link is a News & Recipe Contributor at BRAKFAST.COM

1 comment

Feb 21, 2017 • Posted by Nicholas

Love this recipe! Tried it out and it worked perfectly.

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