Kimchi & Bacon Keto Breakfast Egg Muffins (Paleo, Whole30)

These keto breakfast egg muffins with kimchi and bacon are easy, insanely addicting, and they are a healthy Whole30 make-ahead meal!

Prep Time5

Cook Time20

Course: Breakfast, Snack

Cuisine: American, Korean

Keyword: bacon wrapped egg muffins, breakfast egg muffins, easy keto breakfast, kimchi bacon, make ahead breakfast, paleo egg muffin recipe

Servings: egg muffins

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.