Kimchi Eggs Cups

These kimchi eggs cups are a healthy, delicious way to start the day. Every bite is loaded with delicious scrambled eggs, mushrooms, spinach, and a burst of Asian flavor, thanks to the kimchi. It's easy and tasty, and you can't beat that combo for a morning meal.

Being a nutritionist, I always recommend starting the day with a high-protein breakfast. Recipes like these peanut butter protein pancakes and protein waffles are the perfect way to start the day because they fuel your body with the protein your body needs after a night of fasting.

I love these kimchi eggs because they're easy to make, their muffin shape makes them perfect for grab-and-go breakfast, and they're freezer-friendly, so they're perfect for meal prep.

In addition to being packed with protein, these cups are also full of vitamins and minerals from the veggies, and the kimchi is fermented, so these are good for your gut, as well.

For a fun breakfast, try pairing these poppable egg cups with a sweet option like these banana chocolate chip gluten free muffins or blueberry lemon gluten free muffins for a sweet and savory feast that's super fun!

Ingredients

• Eggs: Eggs are packed with protein and delicious flavor.  
• Almond Milk: Almond milk gives the eggs the perfect consistency.
• Mushrooms: Mushrooms are a classic breakfast veggie packed with vitamins and minerals.
• Kimchi: Kimchi adds a fermented flavor that's sour, spicy, and salty.
• Chopped Spinach: Spinach adds a green flavor that works well with the other ingredients in the recipe, and it's a super food, to boot!

See the recipe card at the end of the post for a full list of ingredients and their exact amounts.

Flavor Variations

• Veggies: Add any of your favorite breakfast veggies like onions, garlic, or bell peppers. If you add them, sweat them first to remove excess moisture.
• Spicy: Add red pepper flakes, cayenne, or diced red chilis for a kick of heat.
• Cheese: Add a nice cheesy flavor by mixing in shredded cheddar cheese.
• Vegetarian: Use ¼ cup of blended tofu for each egg to create a vegetarian version.
• Low Fat: You can use egg whites to make a lighter, low-fat version.
• Meat Lovers: Add cooked crumbled sausage or cooked diced bacon, turkey bacon, or chicken.

Instructions

1. Whisk the eggs, milk, and salt in a large bowl and set aside.
2. In a large skillet, saute the veggies and kimchi on medium and cook until the spinach is almost wilted.
3. Divide the veggies between the wells of a 6-cup muffin tin lined with silicone. Then, pour the egg mixture evenly into each.
4. Bake at 350 until the eggs are no longer jiggly. Then, cool them at room temperature until ready to serve.

Expert Tips

• Whisk the eggs and almond milk until frothy for the best texture.
• If you choose to add vegetables like bell peppers, onions, or other veggies with high moisture content, sweat them in the pan before adding them to the eggs to prevent excess liquid.
• Remove the eggs as soon as they're no longer jiggly. There's no need to worry about them being undercooked, as the heat from the tin will continue to cook them a bit as they cool.