Imagine starting your day with a breakfast that's not just a meal, but a culinary adventure that tantalizes your taste buds and supercharges your morning! These Kimchi Bacon Keto Breakfast Egg Muffins are the ultimate game-changer for anyone seeking a low-carb, high-flavor breakfast that will make your taste buds dance and your body thank you. Packed with protein, bursting with Korean-inspired flavors, and incredibly easy to make, these muffins are about to become your new breakfast obsession.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Korean
Serves: 6 muffins
Ingredients
- 6 large eggs
- 1/2 cup cooked bacon, chopped
- 1/2 cup kimchi, chopped
- 1/4 cup green onions, sliced
- Salt and pepper to taste
- 1/2 cup shredded cheese (optional)
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your muffins cook evenly and thoroughly.
- Gather all your ingredients: 6 large eggs, 1/2 cup of cooked bacon (chopped), 1/2 cup of kimchi (chopped), 1/4 cup of sliced green onions, salt and pepper to taste, and 1/2 cup of shredded cheese (optional).
- In a large mixing bowl, crack the 6 large eggs. Beat them well with a whisk or fork until the yolks and whites are fully combined.
- Add the chopped cooked bacon, chopped kimchi, sliced green onions, and salt and pepper to the beaten eggs. If you are using shredded cheese, add it at this point as well. Mix everything together until evenly combined.
- Prepare a muffin tin by greasing it lightly with cooking spray or oil to prevent sticking. You can also use silicone muffin liners for easier removal.
- Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full to allow room for the muffins to rise.
- Place the muffin tin in the preheated oven and bake for about 20 minutes, or until the egg muffins are set and lightly golden on top. You can check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.
- Once done, remove the muffin tin from the oven and allow the muffins to cool for a few minutes before carefully removing them from the tin. You can use a fork or spatula to help lift them out.
- Serve the Kimchi Bacon Keto Breakfast Egg Muffins warm, or store them in an airtight container in the refrigerator for up to 5 days. They can also be reheated in the microwave for a quick breakfast option.
Tips
- Use high-quality kimchi for the most authentic and vibrant flavor. The more fermented, the better!
- Make sure to chop your bacon and kimchi into small, uniform pieces to ensure even distribution in each muffin.
- For extra crispiness, you can slightly pre-cook your bacon before chopping and adding to the mixture.
- Don't overfill the muffin cups. Leaving about 1/4 inch of space at the top prevents overflow and ensures even cooking.
- If you're meal prepping, these muffins freeze beautifully. Simply wrap individually and reheat in the microwave for a quick breakfast.
- Experiment with different cheese varieties like sharp cheddar or pepper jack to customize the flavor profile.
- For a dairy-free version, skip the cheese or use a dairy-free alternative.
- Let the muffins cool for a few minutes after baking to help them set and make removal easier.
Nutrition Facts
Calories: 120kcal
Carbohydrates: g
Protein: 8g
Fat: 9g
Saturated Fat: g
Cholesterol: 180mg
