Description
These savory muffins with kimchi and veggies offer a flavorful and nutritious breakfast or snack option. Packed with eggs, sautéed shiitake mushrooms, scallions, spinach, and spicy fermented kimchi, these bite-sized muffins are baked to perfection for a wholesome and satisfying treat that can be enjoyed hot or cold.
Ingredients
Egg Mixture
- 10 large eggs
- 3/4 cup whole milk (or oat milk, or almond milk)
- A generous pinch of sea salt (about 1/4 tsp)
- 1/8 tsp black pepper
Vegetables & Seasonings
- 1 tsp avocado oil, plus more for greasing muffin tin
- 6 large scallions (about 1 cup chopped)
- 8 ounces shiitake mushrooms, sliced
- 1/2 cup kimchi, chopped small (plus more for serving)
- 1 tsp kimchi liquid
- 5 ounces baby spinach
For Serving
- Hot sauce
Instructions
- Prepare muffin tin: Prepare a 12-cup muffin tin with silicone muffin cups or spray generously with avocado oil to prevent sticking.
- Whisk eggs and milk: In a large bowl, whisk together the eggs and your choice of milk until well combined. Season with a generous pinch of sea salt and black pepper for flavor.
- Prepare veggies: Dice scallions and kimchi into small pieces. Slice the shiitake mushrooms.
- Sauté vegetables: Heat 1 tsp avocado oil in a large skillet over medium heat. Sauté scallions until lightly browned, about 1-2 minutes. Add shiitake mushrooms and cook until tender, roughly 2 more minutes. Stir in chopped kimchi, kimchi liquid, and baby spinach. Cook until the spinach wilts, about 30 seconds, total sauté time around 4 minutes.
- Assemble muffins: Distribute the sautéed veggies evenly into the prepared muffin cups. Pour the egg mixture over the vegetables, filling each muffin cup evenly.
- Bake: Bake in a preheated 350°F oven for 20-25 minutes, or until the eggs are fully set and no longer jiggle when gently shaken.
- Cool and serve: Remove the muffins from the oven and cool on a wire rack. Serve immediately with hot sauce, additional kimchi, and a fresh breakfast salad, or store for meal prep.
Notes
- Using whole milk or plant-based milk is optional and can alter the flavor and texture slightly.
- The kimchi liquid adds extra tang and depth but can be omitted if unavailable.
- These muffins store well in the fridge for up to 4 days and can be reheated easily.
- Feel free to customize with other vegetables or spices to your liking.
- Silicone muffin cups make clean-up easier but are not necessary if the tin is well greased.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Korean-inspired