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Kimchi Ham Egg and Cheese Muffin



▪ Level : Easy

▪ Cooking : 15 minutes

▪ Serves 2

Be sure to coast muffin cups with butter or any non stick spray. To assist in removing the muffins from the cups, run a knife or small spatula around the inside of the cup. Muffins can be made in advanced and stored in the refrigerator until needed. To reheat muffins, place in the oven or microwave.



▪ 20 Gr | Melted butter.

▪ 4 | Eggs.

▪ 50 Gr | Jongga® kimchi, chopped.

▪ 10 Gr | Onions, diced.

▪ 10 Gr | Ham, diced.

▪ 10 Gr | Cheddar cheese, diced.

▪ 5 Gr | Spring onion, diced.

▪ 10 Gr | Green bell pepper, diced.

▪ Salt to taste.

▪ Crushed black pepper to taste.



① Preheat oven to 190℃

② Coat 4 muffin cups with melted butter or cooking spray.

③ Crack the eggs in a large bowl add salt and pepper and mix well with a whisk.

④ Add all ingredients to the egg mixture and stir to combine.

⑤ Divide the eggs mixture among the cups.

⑥ Bake for about 15 minutes or until eggs are cooked.

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