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Korean • High protein

Vegetable egg muffins — Korean — flexible family version

An easy version to adjust around family tastes, available vegetables, and what is already in the kitchen.

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8 minPrep
15 minCook
23 minTotal
4Serves
Vegetable egg muffins — Korean — flexible family version

Serves 4

Ingredients

  • 10 large eggs
  • 1/2 cup milk
  • 1 bell pepper, finely diced
  • 2 cups chopped baby spinach
  • 1 tbsp sesame oil
  • 1 tbsp mild gochujang
  • 1 tbsp reduced-sodium soy sauce
  • 1 tsp honey
  • Fine salt and black pepper, to taste
  • Fresh herbs or baby greens, to serve
  • 1 cup extra vegetables, fresh or frozen
  • Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

5 steps

Method

  1. Heat the oven to 400°F (200°C) and lightly oil the baking dish or pan.
  2. Prepare the main ingredients as listed and combine them in a large bowl.
  3. Fold in the seasonings — 1 tbsp mild gochujang, 1 tbsp reduced-sodium soy sauce, 1 tsp honey — without overworking the mixture.
  4. Portion into the dish and bake for about 15 minutes, until the centre is set.
  5. Rest for 5 minutes before serving, then adjust the seasoning to taste.