Their beginner-friendly cooking process comes in averyclose second place.

The egg bites will keep for 4 to 5 days in the refrigerator.

Add the frozen egg bites to a gallon-sized plastic bag and freeze.

Kale and Portobello Egg Bites on a Plate with One Bitten

Simply Recipes / Ross Yoder

Egg bites will last for up to 2 months in the freezer.

Using a food processor, pulse the chopped kale for 5-10 seconds, or until shredded into small pieces.

Transfer to a bowl and repeat with the chopped portobello mushrooms, pulsing until diced.

Pile of Kale and Portobello Egg Bites on a Plate

Simply Recipes / Ross Yoder

Place a large skillet over medium heat and add 1 tablespoon butter.

When the butter is foamy, add the processed mushrooms and 1/4 teaspoon of salt.

Remove the skillet from the heat and allow the vegetables to cool slightly.

Kale and Portobello Egg Bites on a Cutting Board with One Egg Bite Cut in Half Using a Fork

Simply Recipes / Ross Yoder

Alternatively, whisk together thoroughly in a bowl.

Let cool slightly, then remove to a plate.

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Kale and Portobello Egg Bites on a Plate with One Bitten

Muffin Tin Buttered Using a Pastry Brush

Simply Recipes / Ross Yoder

Chopped Portobello in a Food Processor and Next to It, a Bowl of Minced Kale for Egg Bite Recipe

Simply Recipes / Ross Yoder

Minced Portobello in Food Processor for Kale and Mushroom Egg Bites

Simply Recipes / Ross Yoder

Cooked Kale in a Cast Iron Skillet for Kale and Mushroom Egg Bites Recipe

Simply Recipes / Ross Yoder

Eggs Mixed Using an Immersion Blender for Veggie Egg Bite

Simply Recipes / Ross Yoder

Cooked Kale and Portobello Added to Tins and Topped with Egg Mixture

Simply Recipes / Ross Yoder

Kale and Portobello Egg Bites in a Muffin Tin

Simply Recipes / Ross Yoder

Kale and Portobello Egg Bites on a Plate

Simply Recipes / Ross Yoder