It seems unrealistic to give Starbucks actual cash in this economic climate. even if they are exchanging that money for their cheesy, crispy, high-protein egg pieces.
Bacon & Gruyère
- 5 oz. uncured applewood smoked bacon, chopped into 1/2" pieces
- 6 large eggs
- 5 oz. Gruyère, shredded (about 1 1/2 c.)
- 1 c. whole-fat cottage cheeseKale & Mushroom
- 2 Tbsp. unsalted butter
- 2/3 c. finely chopped cremini mushrooms (from about 2 oz.)
- 2 c. finely chopped curly kale (from about 2 oz.)
- Kosher salt
- 1 large clove garlic
Ingredients
Set oven racks in centre and lower third and preheat to 300°. Fill 13" x 9" aluminium pan with 1/2" water and place on bottom rack.
1
Place bacon in a cold, big skillet. Stir regularly over medium heat until browned and crisp, about 10 minutes. Place bacon on a paper towel-lined dish to cool.
2
Mix eggs, Gruyère, cottage cheese, cornflour, butter, hot sauce, vinegar, and salt & pepper in a blender. Blend for 30 seconds on high speed until smooth and fluffy.
3
Set oven racks in centre and lower third and preheat to 300°. Fill 13" x 9" aluminium pan with 1/2" water and place on bottom rack.
1
Kale & Mushroom
Butter melts in a large skillet over medium heat. Add mushrooms and brown for 5 minutes, stirring periodically. Season kale with salt.
2
Cook 3–4 minutes, stirring periodically, until kale softens. Stir in garlic and parsley for 1 minute more to aromatic. Transfer to plate and cool.