Kale & Mushroom Egg Bites

Blend base ingredients. Preheat oven to 350F. Add all ingredients except for the hot sauce, kale, mushrooms and fresh parsley to a blender. Pulse on high speed until smooth & blended.

Cook the kale & mushrooms. In a pan over medium heat, sautee the kale and mushrooms until soft. Set aside.

Add the veggies & herbs. Add kale, mushrooms and fresh parsley to the blender and mix gently with a spoon to combine. You can add the hot sauce at this time as well.

Pour into muffin pan, prepare the bain-marie and bake. Grease the muffin tin with cooking spray, then set inside a roasting pan or large baking dish. 

Pour egg mixture into the muffin pan, filling each cup about 3/4 of the way. Pour water into the roasting pan around the muffin tin until the tin is sitting in about 1 inch of water. Bake at 350F for 20 minutes or until the egg cups are firm but still have a bit of wiggle.