If you’ve every been on a road trip or in a rush through an airport or simply don’t live under a rock you’ve most certainly tried Starbucks’ Egg Muffins. They are a quick go to for almost any human being on the go with a decent palette. When you order them, they’re served hot and soft and cheesy in the center. I am guilty of ordering a few of these on road trips to Arizona from California to see my mother. They are mom approved and totally kid friendly. In an attempt to fix my Starbucks egg muffin craving the other day while it was storming down, pouring rain in LA, I decided to give a stab at recreating this classic recipe in my own kitchen. At first attempt, I simply whisked some eggs, added some seasoning, chopped some veggies and added them to a greased muffin tin to bake at an astronomically high temperature for entirely too long. This batch came out dry, chewy, over salted and not very well balanced at all.
After digging a little on the internet I realized I had my oven temp too high and some milk was much needed to get a better handle on the moisture level. The second attempt was much better but not the perfect balance of flavors I was looking for. Mainly because I did not add nearly enough vegetables nor enough fat. The third and final attempt was something of a masterpiece: it was melt in your mouth tender and moist in the inside, the veggies were perfectly distributed, and most of all the flavor profile was so well rounded I thought I’d just attended a Gordon Ramsey Masterclass or something. Below you will find my tried and true Kimchi Egg Muffin recipe that is tangy, cheese and out of this world flavorful. You can feel free to swap the veggies out for whatever you’d like. The egg bater will mix well with so many things. Broccoli and cheese seem to be my hubby’s favorite. My personal favorite is listed below.
Kimchi Egg Muffins
8 oz mild kimchi chopped
1/4 cup onion chopped
3 scallions chopped
3 slices turkey bacon or bacon of choice, chopped
1 cup of cheddar cheese shredded
6 eggs
1/4 tsp salt
Pepper
1/2 cup heavy cream
Preheat your oven to 350º Heat a pan and lightly oil, add turkey bacon and sear on both sides. Set aside to cool. Chop scallions and white on and add to a bowl. Chop kimchi and add to bowl then stir. In a separate bowl whisk eggs then add heavy cream and salt & pepper. Stir in 3/4 of the cheese. Grease a 12 muffin tin and scoop one spoon full of kimchi mixture into each mold. Pour remaining kimchi mixture into egg batter and stir. Using an ice cream scooper carefully pour the egg mixture into each mold covering the veggies. It will look like a lot of veggies but trust me that’s how you’ll achieve a nicely balanced muffin in the end. Top each muffin with remaining cheese. Bake at 350º for 20 minutes or until slightly firm in the center. Cool slightly and enjoy!
