These keto breakfast egg muffins with kimchi and bacon are easy; insanely addicting; and they are a healthy, Whole30, make-ahead meal!
I’m all about easy and tasty grab-and-go breakfasts these days. As a new mom who breastfeeds in the morning, I wake up starving and need something healthy and nutrient-dense to keep me satiated until the next time I can eat. That’s why I’ve been loving this delicious and convenient breakfast made with Happy Egg Co. Free-est of the Free Range™ Eggs from Vons!
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Kimchi & Bacon Keto Breakfast Egg Muffins
These low-carb bacon egg muffins are just a perfectly healthy make-ahead breakfast. Kimchi and bacon are just the most addicting combo with the runny eggs, and all the ingredients are high quality and delicious.
There are just 3 main components to this keto and paleo egg muffin recipe:
- Bacon slices: Use sugar-free and nitrate-free bacon to make it Whole30-friendly.
- Kimchi: This is another ingredient with hidden added sugar or even wheat in the store-bought version. Make sure to read the ingredients list to make sure that it’s clean or make your own! I have a Whole30, sugar-free version in my cookbook: Korean Paleo.
- Eggs: I always purchase pasture-raised or free-range eggs because not only are they more nutrient-dense, they actually taste better and the yolks are so bright and gorgeous. For this recipe, I used Happy Egg Free Range Eggs that are high quality and insanely delicious!
Why Happy Egg?
I was so excited to learn about Happy Egg because the company is committed to making the best possible eggs by raising happy hens:
- Their hens roam free on over 8 acres of pastures, which is ten times the space of standard free-range farms.
- They are the first free range egg producer to be certified by the American Humane® Association.
- Their hens are hormone, pesticide, and antibiotic free.
I was easily able to find Happy Egg Free Range Eggs at Vons by the dairy and eggs section. You can even often find coupons for them on the Vons mobile app!
Tips for Making Kimchi & Bacon Keto Breakfast Egg Muffins
These bacon wrapped egg muffins are very simple and easy to make. Here are some tips to make these come out perfect every time:
- Make sure to grease the muffin pan generously so the contents don’t stick while baking. I use bacon fat to do this in this paleo egg muffin recipe, but you can use any other kind of fat you like.
- Cooking the bacon slices until soft before baking makes sure that the shape of the bacon won’t warp during the baking process, which happens if you bake them straight raw.
- Don’t skip the step of pan-frying the kimchi in bacon grease. This makes such a HUGE difference in bringing out the delicious flavor in kimchi. You’ll find that pork and kimchi together are the BEST combo when you taste these low-carb bacon egg muffins.
- I bake these for 10 minutes because I like my yolks runny. Feel free to bake them for longer if you like your yolks cooked more.
Hope you enjoy these bacon-wrapped egg muffins with kimchi as much as I did! They are great as leftovers as well, and you can bake them in the oven again or microwave to reheat them. I think they are super tasty cold straight out of the fridge as well!
Other recipes you might love…
- Whole30 & Keto Chorizo Omelette
- Kimchi Braised Keto & Whole30 Pork Ribs (Dweji Galbi Kimchi Jjim)
- Eggs and Bacon in Sweet Potato Cups
- How to Make Perfect Zucchini Egg Nests (Paleo, Whole30, Keto)
- Bacon & Chive Paleo Muffins
Kimchi & Bacon Keto Breakfast Egg Muffins (Paleo, Whole30)
Video
Ingredients
- 6 slices bacon sugar free
- 3/4 cup chopped kimchi sugar free
- 6 eggs
- Salt and pepper to taste
- Toasted sesame seeds for garnish
Instructions
- Preheat oven to 400 degrees F.
- Heat a large skillet over medium heat.
- Cook the bacon slices on the skillet until cooked through but still soft, about 5 minutes.
- Remove from pan and place on a plate lined with paper towels.
- Use some of the bacon fat to grease a 6-cup muffin pan. Set aside.
- Reserve 1 tbsp of bacon fat in the skillet and pour out the rest.
- Fry the kimchi in the same skillet in the reserved bacon grease while stirring for 5 minutes. Remove from heat once softened.
- Line each muffin cup with a bacon slice so it wraps in a circle. Repeat with remaining bacon slices.
- Divide the fried kimchi among the muffin cups over the bacon.
- Carefully crack an egg into each muffin cup, and sprinkle the top with salt and pepper.
- Tap the muffin a few times so the egg whites can seep to the kimchi layer. Bake for 12 minutes for runny yolks and cooked whites, or longer if you like your yolks cooked more.
- Remove from the oven and sprinkle the egg muffins with sesame seeds.
- Use a knife to loosen the edge of each egg muffin and remove from the pan. Serve warm.
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