Kale & Mushroom Egg Bites (Starbucks Copycat Recipe)

0 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.
1 Cook the kale & mushrooms. In a pan over medium heat, sautee the kale and mushrooms until soft. Set aside.
2 Add the veggies & herbs. Add kale, mushrooms and fresh parsley to the egg mixture in the blender or a mixing bowl and mix gently with a spoon or spatula to combine. You can add the hot sauce at this time as well.
3 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.