Savory Breakfast Egg Kimchi Muffin Cups
These Savory Breakfast Egg Kimchi Muffin Cups are packed with a lot of Asian flavor and will satisfy that Umami craving in you. Each cup has 2 eggs in it making it very high protein, along with gut healthy kimchi and rice in every bite.
You may also like High Protein Savory Bacon Tomato Egg Muffins
When making these Savory Breakfast Egg Kimchi Muffin Cups you will want to use a LARGER muffin tin as it provides enough room for 2 eggs and the other ingredients per muffin. Plus, it is a more filling meal vs a tiny muffin tin would provide.
WHY YOU WILL LOVE THIS RECIPE
If you love Asian foods such as Chinese and Korean food then you will be surely enjoyed.
Plus, it is a money saver type of meal – prep that can be made in under 30 minutes and enjoyed throughout the week! Not to mention also is packed with protein to fuel the day!
ARE BREAKFAST MUFFINS HEALTHY
Most store bought ones are not as there full of flour and trans oils. However, when made at home and with eggs they can be very healthy. Such as these Kimchi Breakfast Muffins.
WHAT GOES WELL WITH KIMCHI
Rice, Noodles, Dumplings, Seaweed Snacks – so mixing rice in this just works so well!
HOW TO GET BREAKFAST EGG MUFFINS TO NOT STICK
Be sure to coat the baking tin with oil, we like to use a spray oil as it is quick and easy.
Serve them with a lite Asian sauce for more umami flavors!
My sauce is made with sushi rice vinegar, soya sauce and sesame oil
HOW LONG DO EGG MUFFINS LAST IN THE FRIDGE
Store in an air-tight container in the fridge up to 3 days!
CAN I FREEZE High – Protein Savory Breakfast Egg Muffins
Yes, you can also store them in an air tight container in the fridge up to 3 days for an easy on the go meal. And freeze up to 3 months!
Remember to always have fun and experiment with your cooking! Whether you’re a seasoned cook or a beginner in the kitchen, this dish is sure to impress and satisfy. As Julia Child once said, “Cooking is like love, it should be entered into with abandon or not at all.” So go ahead and give this recipe a try, and don’t be afraid to add your own flair to it. Bon appetite!
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Savory Breakfast Egg Kimchi Muffin Cups
Ingredients
- 12 eggs - 2 per cup
- 2 cups chopped Kimchi
- 2 cups cooked white rice
- 1/4 cup milk
- 4 tbsp sesame oil
- SEASONINGS
- Salt and pepper to taste
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- SERVING SAUCE per muffin
- 2 tbsp sushi rice vinegar,
- 2 tbsp soya sauce
- 1 tbsp sesame oil
- 1 tbsp water
Instructions
- Spray 6 large cup muffin tin with cooking oil
- Then in a large mixing bowl, add all the eggs and and beat all together
- Add in the milk, diced kimchi and sesame oil and whisk together
- Pour into the large greased muffin tins
- Bake in a pre-heated oven at 350 F for 30 minutes or until fully cooked and enjoy!
Notes
Serve alongside a savory sauce and add some sewaeed snacks and you will be in Korean food breakfast heaven!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 436Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 380mgSodium: 798mgCarbohydrates: 33gFiber: 3gSugar: 11gProtein: 17g
These calculations are based off Nutritionix