3 Cheese & Kimchi Egg Muffins
These 3 Cheese & Kimchi Egg Muffins are a game-changer for busy mornings, lunchboxes, and snack time.
Packed with high-quality protein, gut-loving probiotics, and nutrient-dense veggies, they provide lasting energy while supporting digestion and overall well-being.
The combination of eggs, cottage cheese, and cheddar ensures a satisfying dose of protein, while kimchi brings a boost of beneficial bacteria to nourish your gut. Plus, using almond and coconut flour keeps them fibre-rich and blood sugar-friendly.
Enjoy them warm or cold, paired with a simple salad or a slice of anti-inflammatory bread, for a nourishing, grab-and-go meal that fuels both body and mind.
INGREDIENTS
Makes 12
6 large eggs
I red onion, diced
1 clove of garlic, minced
½ cup grated carrots
½ red pepper, diced
¼ cup kimchi, chopped
½ cup cottage cheese
¾ cup almond flour – can swap for oat flour if making them for school
¼ cup coconut flour
½ tsp baking powder
¾ cup grated cheddar
½ cup grated gruyere
Salt & pepper to taste
METHOD
Preheat oven to 190c And line two trays with baking parchment
Heat up olive oil and cook the onions, garlic, carrots and peppers until soft – set aside to cool.
Whisk the eggs until smooth in a large bowl and season well with 1tsp salt and freshly ground black pepper
Whisk in the cottage cheese and then stir through the cooled carrot mixture, kimchi, almond flour, coconut flour, baking powder and grated cheddar
Allow to sit for about 5 minutes to thicken
Using an ice cream scoop place balls of batter onto the baking sheet
Top with grated gruyere
Bake for 18-20minutes, until golden brown and firm to the touch
Allow to cool completely before enjoying with salad and anti-inflammatory bread, toasted
Store in the fridge for 4-5days
