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(This post is sponsored by Nellie’s Free Range)
My favorite moment in kimchi fried rice is when the warm, creamy egg yolk blends into the rice. These kimchi rice muffin cups capture that same satisfying texture: each bite delights as rich Nellie’s Free Range egg yolks gently coat the rice and kimchi. Nellie’s hens are Certified Humane Free Range, raised outdoors, which helps produce eggs with firm shells and deep golden yolks.
This recipe is ideal for making ahead for a crowd. With just a few ingredients and straightforward steps, it’s simple enough for novice cooks. Swap the bacon for sausage, ham, or canned tuna if you prefer a different savory option.
Kimchi bacon egg (muffin) cups
Each muffin cup delivers a burst of flavor as silky Nellie’s Free Range egg yolks mingle with rice and spicy-sour kimchi.
Appetizer
Fusion
Ingredients
-
1 1/2
cups
cooked medium-grain white rice
warmed -
1
cup
kimchi
finely chopped -
4
oz
bacon
finely chopped -
1
tbsp
toasted sesame oil -
12
Nellie’s Free Range Eggs - cooking oil spray
Instructions
-
Place an oven rack in the lowest position and preheat the oven to 425°F (220°C).
-
In a bowl, combine the chopped kimchi, chopped bacon, and toasted sesame oil. Mix to coat evenly.
-
Grease a nonstick muffin tin thoroughly with cooking spray. Place about 2 tablespoons of warm rice into each cup. Wet your fingers and press the rice into a shallow nest shape. Divide the kimchi-bacon mixture among the rice nests.
-
Bake the cups for about 18 minutes, until the bacon and kimchi begin to char slightly at the edges.
-
Carefully crack one egg into each cup, then return the tin to the oven and bake for an additional 7 minutes, or until the whites are set and yolks reach your desired doneness. Serve warm and enjoy.