Korean Egg Muffins

Korean Egg Muffins are a delightful fusion of traditional Korean flavors and modern keto-friendly ingredients, perfect for a quick breakfast. Packed with protein and vegetables, these muffins are both nutritious and satisfying.

Ingredients

• Eggs - 4 large
• Spinach - 50 grams, chopped
• Mushrooms - 50 grams, finely diced
• Green onion - 2 stalks, chopped
• Cheddar cheese - 50 grams, shredded
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. Preheat the oven to 180°C (350°F) and grease a muffin tin with cooking spray or oil.
2. In a mixing bowl, whisk together the eggs, soy sauce, sesame oil, salt, and black pepper until well combined.
3. Fold in the chopped spinach, diced mushrooms, green onion, and shredded cheddar cheese into the egg mixture.
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 muffins are set and lightly golden on top.
6. Remove from the oven and let cool for a few minutes before gently removing the muffins from the tin.

Nutrition

• Calories: 210
• Protein: 18 g
• Carbs: 3 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 370 mg
• Total Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle maintenance and repair.
• Rich in vitamins and minerals from spinach and mushrooms.

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