Nutrition Spotlight: Eat for Healthier Skin (Mushroom Kale Egg Bites)

Healthy radiant skin can be supported by eating well, in addition to good skin care.  Here is a list of 22 foods that help your skin either by boosting collagen, reducing wrinkles, or providing nutrients for that healthy “glow”: salmon, watermelon, green tea, tomatoes, carrots, avocados, olive oil, walnuts, oranges, kale, almonds, eggs, milk, sunflower oil, peppers, berries, broccoli, sardines, dark chocolate, Greek yogurt, pomegranate, and kidney beans.

Copycat Starbucks Egg Bites with Kale and Mushroom are a great option to prepare ahead of time and save time in the morning while being healthy and saving money!

Baked Egg with Kale and Mushrooms (makes 6)

5 large eggs

1 cup whole milk cottage cheese

1 cup shredded cheese (I used a combination of monterey jack and gouda)

1/8 tsp freshly ground black pepper

1 tsp hot sauce

sautéed mushrooms

½ kale chopped small (ribs removed if possible)

Preheat oven to 350 F.

Place a 9x13 in or similar baking dish on the lower rack and fill halfway with hot water.  The steam will help the eggs stay fluffy/creamy.

Spray a 9x9 baking dish with oil.

In a skillet over medium heat sauté mushrooms in a little olive oil.  Add kale and let wilt down.  Sprinkle with a little salt or seasoning if desired (we used garlic powder and onion powder).

In a blender, combine eggs, cottage cheese, cheese, and hot sauce.  Blend until completely smooth, about 30 seconds. 

Pour egg mixture into baking dish.  Sprinkle the mushroom/kale mixture over top.  Use a spoon to push some of the toppings into the egg, so it is not all just on the surface.

Bake for 25-30 minutes on the middle rack until the eggs are set. 

Remove baking dish from oven and let rest for 5 minutes.  Cut eggs into 6 portions and loosen sides with a knife before removing.  Serve warm.  Store in airtight container in the fridge for up to 4 days.  Re-heat in microwave for 45-60 seconds before serving.