Korean Egg Muffins

Korean Egg Muffins

Occasionally you need a portable breakfast, something to grab as you run out the door or maybe you just like to meal prep all your meals, these Korean egg muffins fit into both categories. There are a lot of baked egg cup type recipes out there so what separates these from the rest of them? Instead of just an egg mixture or some kind of puff pastry crust, these use a vanilla scented muffin batter to support the baked egg. The sweet savory combo is like having maple syrup with your sausage, not unheard of but maybe not to everyone’s taste. Every time I make these for a crowd there are slightly skeptical at the idea of them, but I tell them to trust me and in the end they are all gobbled up.

The beauty of these is that you can top them with whatever you like, I like ham, cheddar cheese and green onion, but you could also use bacon, broccoli, jalapenos or kimchi. I use to make these in standard muffin tins but I recently got a jumbo muffin tin and it makes the processes a lot easier. When doing them in the standard muffin tin you really need to use small eggs or hold back some of the egg white from the eggs or they over flow and can get a bit messy. Using the jumbo muffin tins also allows you to add two eggs per muffin and they are less lightly to overflow, they’ll just be right to the top of the cup.

 

Korean Egg Muffins

  • Yield: 6 jumbo muffins or 12 standard muffins
  • Category: ,

Ingredients

Muffin batter

  • 2/3 c all purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/3 c sugar
  • 1 egg
  • 1/3 c milk
  • 1/3 c butter, melted
  • ¼ teaspoon vanilla

Toppings

  • 6 -12 eggs, preferably small
  • 1 c grated cheddar cheese
  • 6 slices of deli ham, diced
  • 2 -3 green onions, chopped

Directions

  1. Preheat the oven to 350 F and heavily grease a jumbo muffin tin. Do not use muffin liners, the batter sticks a lot more to the paper than to a heavily greased tin.
  2. Combine dry ingredients and then add the wet, stir till just combined.
  3. Evenly distribute the muffin batter between the 6 cups, each cup should only be 1/3 filled.
  4. Crack 1-2 eggs in each tin on top of the muffin batter and sprinkle on desired toppings.
  5. Bake at 350 for 20-25 minutes. Let cool for 10 minutes so they have a chance to firm up before removing from the tin.


1 thought on “Korean Egg Muffins”

  • Those look gorgeous. I’m not usually a big fan of mixed sweet-savory food (with a few exceptions), but you have a way of putting together unusual combinations of flavors and making them work. I’ll sub canned diced chiles for the green onion since that’s what I have on hand. Quarantine cooking! I don’t have a jumbo muffin pan but I do have a six-well bun pan – the wells are shallower and wider – which might work. I bet the baking time would be less but otherwise fine. Looking forward to giving them a try.
    Oh, and I stumbled across the recipe for curry coconut pineapple muffins. Again with the flavor combos! I think I have all those ingredients, so I’ll give them a whirl too.
    Thanks for posting such innovative, interesting recipes!

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