breakfast · Keto
Korean Egg Muffins
Flavorful egg muffins with a Korean twist, perfect for a quick breakfast.
- Time
- 10 min
- Serves
- 2
- Calories
- 185
Protein
12 g
Carbs
4 g
Fat
13 g
Per serving. Nutrition is estimated from the ingredients.
Microwave
Ingredients
- Eggs4
- Spinach1 cup, chopped
- Kimchi1/2 cup, chopped
- Sesame oil1 tablespoon
- Saltto taste
- Pepperto taste
Method
- 1
In a bowl, whisk together the eggs, salt, and pepper.
- 2
Add chopped spinach and kimchi to the egg mixture.
- 3
Stir in sesame oil.
- 4
Pour the mixture into microwave-safe cups, filling each about 3/4 full.
- 5
Microwave on high for 2-3 minutes, or until fully set.
- 6
Allow to cool slightly before serving.
