Egg Kimmuffins – a delicious recipe with whole wheat english, egg, manchego cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Toast the english muffin. Have the toasted muffin close by the stove while you continue with the steps below.
2
Heat a medium/large nonstick pan over medium heat. When it gets hot, spray it with nonstick cooking spray. Crack the egg on one side of the pan, and spread out the kimchi on the other side.
3
When the egg is just set on the bottom, very gently flip it over. (I use my fingers and a fork). Top with the cheese and put one of the english muffin halves on top of the cheese. Take the warmed kimchi out of the pan and place it on top of the other english muffin half.
4
Once the cheese is melted, slide a thin spatula under the egg and place it on top of the kimchi-topped english muffin half.
78
kcal
Calories
6
g
Fat
6
g
Protein
FatProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 whole wheat english muffin, 1/4 cup kimchi, 1 egg, 1.5 ounces sliced manchego cheese.
Yes, Egg Kimmuffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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