Keto Kimchi Ham and Egg Cups
⏱ Prep: 15 min🍳 Cook: 10 min✅ Ready: 25 min
115
Calories
0.6g
Net Carbs
9g
Protein
8.3g
Fat
⏱ Prep: 15 min🔥 Cook: 10 min⏰ Ready: 25 min
How to Make It
Step 1
Preheat an oven to 425 F. Line an 8 count muffin tin with one piece of soppressata each.
Step 2
Crack in one egg into each lined muffin cup. You can crack the egg into a separate bowl to ensure there are no eggshells before pouring the fresh egg into the muffin tin.
Step 3
Dice the kimchi and divide it evenly among the cups. Bake the egg cups for 10-12 minutes or until the egg is our desired doneness is achieved. Top with freshly sliced scallions.
Ingredients
- Sopressata – 8 slices
- Raw egg – 8 large
- Coarse Kosher Salt – 0.75 tsp
- Kimchi (kim chee) – 2 tbsp, cut pieces