Kimchi Eggs Cups
These kimchi eggs cups combine perfectly cooked eggs with spinach, mushrooms, and kimchi for a protein-packed breakfast that's so good for you.
Servings: 6
Calories: 67kcal
Ingredients
- 5 large eggs
- ¼ cup plus 2 tablespoon almond milk unsweetened
- ½ teaspoon olive oil
- 6 ounces mushrooms diced
- ¼ cup classic kimchi
- 3 ounces spinach chopped
- ⅛ teaspoon sea salt
Instructions
- Line a muffin pan with 6 silicone muffin liners.
- In large bowl, whisk together eggs, milk, and sea salt.
- Preheat a skillet over medium heat.
- Once up to temp, add olive oil, veggies, and kimchi.
- Sauté until spinach is almost wilted.
- Add veggies evenly throughout muffin cups, then pour in egg mixture.
- Bake in 350 for about 30 minutes until eggs are no longer jiggly.
- Let eggs cool at room temperature in the muffin pan.
Video
Notes
- These can be kept in the fridge for 4 days. Or freeze in the freezer in a freezer bag.
- Thaw in the fridge overnight, or place in oven to reheat.
- Whisk the eggs and almond milk until frothy for the best texture.
- Cook the spinach until it just begins to wilt. Don't overdo it or you won't get the right texture.
- Regular milk can be used in place of almond milk
- Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.
Nutrition
Serving: 1g | Calories: 67kcal | Carbohydrates: 2g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 151mg | Potassium: 227mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1532IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg
