Gochujang Egg Muffins
Mini frittatas with Korean heat. Perfect for busy weekdays or batch breakfasts. These spicy-sweet egg muffins are ideal for meal prep and can be eaten hot or cold.
Ingredients
- 4 eggs
- 1 tbsp gochujang or 1 tbsp sriracha + ½ tsp honey
- ¼ cup shredded cheddar cheese
- 2 tbsp diced bell peppers
- Salt + pepper
Instructions
- Preheat oven to 375°F.
- Whisk 4 eggs with 1 tbsp gochujang, salt, and pepper.
- Stir in ¼ cup cheddar and 2 tbsp diced bell peppers.
- Pour into greased muffin tin.
- Bake for 8–10 mins until firm.
Notes
Store in fridge for 3 days—perfect for repeat Korean-American fusion breakfasts.