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prep time
15 min
cook time
10 min
ready time
25 min
Keto Kimchi Ham and Egg Cups
Using cured meats is a great way to form cups to hold in baked eggs (and add extra protein) to the meal. Keto Kimchi Ham and Egg Cups are made by lining a muffin tin with soppressata then cracking a fresh egg into the middle of each. The eggs are seasoned with salt and diced kimchi for spice and flavor. Post bake, they are topped with freshly sliced scallion. The baked cups are perfect for grab-and-go breakfast and hold up well to reheating.
Do I have to use kimchi?
No, you do not have to use kimchi.
What kind of cured meat can I use?
Most cured meats have similar macros, so feel free to use hard salami, prosciutto ham, capocollo, and more.
What type of eggs is best to use?
The best types of eggs to use are pasture-raised eggs, as they tend to be fresher and higher in Omega-3 fatty acids than conventional eggs.
Net Carbs
0.6 g
Fiber
0 g
Total Carbs
0.6 g
Protein
9 g
Fats
8.3 g
115 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Sopressata
8 slices
Raw egg
8 large
Coarse Kosher Salt
0.75 tsp
Kimchi (kim chee)
2 tbsp, cut pieces
Recipe Steps
steps 3
25 min
Step 1
Preheat an oven to 425 F. Line an 8 count muffin tin with one piece of soppressata each.Step 2
Crack in one egg into each lined muffin cup. You can crack the egg into a separate bowl to ensure there are no eggshells before pouring the fresh egg into the muffin tin.Step 3
Dice the kimchi and divide it evenly among the cups. Bake the egg cups for 10-12 minutes or until the egg is our desired doneness is achieved. Top with freshly sliced scallions.
Comments
IamWorthyOfHappiness! a year ago
It was okay. Egg was dried and the ham I used an Open Nature brand from Safeway was super salty... so adding kimchi on top made it double salty... This did somewhat satisfy my kimchi cravings, but the egg was dried and just not a fan.
ExcellentArugula668016 a year ago
Maybe don’t microwave for so long?
AAP2022 2 years ago
I tried something new and I’ve discovered I’m not an egg with kimchi fan. The recipe was simple to follow and took minimal effort, but I will not make again.