Egg Muffins

These Low Carb Korean Egg Muffins are a savory, protein-packed snack featuring a delightful mix of vegetables and Korean spices. Perfect for a quick bite or a healthy breakfast option, they're easy to make and full of flavor.

Ingredients

• Eggs - 4 large
• Spinach - 50 grams, chopped
• Korean green onion (pa) - 30 grams, finely sliced
• Red bell pepper - 50 grams, diced
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cheddar cheese - 30 grams, shredded (optional)

Steps

1. Preheat your oven to 180°C (350°F) and grease a muffin tin with cooking spray or a little oil.
2. In a mixing bowl, crack the eggs and whisk them until well beaten.
3. Add the chopped spinach, sliced Korean green onion, diced red bell pepper, soy sauce, sesame oil, salt, black pepper, and cheese (if using) to the beaten eggs. Mix until thoroughly combined.
4. Pour the egg mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake in the preheated oven for 20-25 minutes or until the egg muffins are set and lightly golden on top.
6. Remove from the oven and let them cool for a few minutes before gently removing the muffins from the tin.

Nutrition

• Calories: 180
• Protein: 12 g
• Carbs: 4 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 14 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Water: 0.15 L

Health Benefits

• High in protein, making it suitable for muscle repair and growth.
• Low in carbohydrates, ideal for low-carb diets.

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