Never miss a new recipe Subscribe

Ham and Egg Cups with Kimchi

Try this easy “on the go” breakfast recipe! Ham and egg cups are baked in the oven and include finely chopped kimchi as a surprise!

Baked ham and egg cups in a muffin tray.

The other day, I was enjoying myself again browsing through beautiful food photos on Pinterest. In a split second, something grabbed my attention. It was this picture of Breakfast Ham and Egg Cup. As soon as I saw the picture, I knew I had to make it, and with kimchi! But why kimchi in your egg cups?

That’s because typical Koreans eat rice, soup and a few side dishes (incl. kimchi) for breakfast, lunch and dinner. Yeah, kimchi is a STAPLE! So I decided to add some kimchi in my ham and egg cups.

Ham, Egg and Kimchi Cup: On the go breakfast with a Korean twist; This is a great way to sneak in some Kimchi for those who are not used to it. A simple yet elegant Korean fusion dish. | MyKoreanKitchen.com

Ham and egg cups are a great way to sneak in some finely chopped kimchi for those who are not used to it. Honestly, the kimchi taste is so subtle that many people won’t even notice. (Well, my husband didn’t even know until I told him!)

Ham and egg cups are particularly suitable for breakfast, brunch or lunch. And, my favorite thing about it is the crispy edges of the ham and well balanced flavor. I hope you enjoy my recipe!

P.S. If you like this recipe, you might like to try my Korean street toast or Korean flag themed – egg in a basket recipe. 

Ingredients for Ham and Egg Cups with Kimchi (Makes 6 Cups)

  • 6 Thin slices of honey leg ham (you can use other types of deli ham instead. I tried this with champagne leg ham, which also worked well.)
  • 6 Extra large eggs
  • 1/4 cup finely chopped kimchi (ideally not too old)
  • 1/2 cup grated cheddar cheese (mozzarella cheese will do fine too)
  • Ground black pepper (optional)
  • 2 tsp cooking oil (I used rice bran oil) or spray cooking oil

* 1 cup = 250 ml

**Recipe adapted from Better Homes and Gardens

How to Make Ham and Egg Cups with Kimchi

1. Preheat the oven at 180 Celsius degree (about 350F) for 20 mins. – This is based on the fan forced setting.

2. Lightly coat the 6 muffin cups with cooking oil. (Use an oil brush or spray oil)

Basting oil in the muffin tray with yellow silicone brush

3. Gently place a ham slice in each muffin cup. Push it down to the bottom but up to the edge. Divide the Kimchi and cheese among the muffin cups. For Kimchi, 1 heaped tsp per muffin cup is about right.

Photo collage of assembly line. - ham, kimchi and cheese in the muffin tray

4. Break an egg into a small bowl. Then add this into a muffin cup. Repeat this for the remainder. (This process is to prevent the broken egg shells getting into the muffin cup.) Sprinkle some black pepper on top of the eggs.

Ham, kimchi, cheese and egg in the muffin tray

5. Bake it for 20 mins or until the egg is cooked per your liking. (20 mins cooking will result in hard egg yolk rather than soft runny yolk.) Take it out of the oven and cool down for 5 mins.

Muffin tray in the oven

6. Serve & enjoy!

Ham and egg cup on a white plate

Ham and egg cup cut in half. Served on a white plate.

Love Korean food? Browse lots more Korean recipes from my easy Korean recipe collections. And subscribe to my newsletter and follow along on FacebookPinterest and Instagram for all of the latest updates.

Baked Ham and Egg Cups with Kimchi! On the go breakfast with a Korean twist! | MyKoreanKitchen.com

Ham and Egg Cups with Kimchi

How to make baked ham and egg cups. With kimchi!
4.8 from 5 votes
Print Pin Rate Save
Course: Breakfast
Cuisine: Korean Fusion
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6
Calories: 182kcal
Author: Sue | My Korean Kitchen

Ingredients

  • 6 slices thin of honey leg ham (you can use other types of deli ham instead. I tried this with champagne leg ham which also worked well.)
  • 6 Extra large eggs
  • 1/4 cup finely chopped Kimchi , ideally not too old
  • 1/2 cup grated cheddar cheese , mozzarella cheese will do fine too
  • Ground black pepper , optional
  • 2 tsp cooking oil or spray cooking oil , I used rice bran oil

Instructions

  • Preheat the oven at 180 Celsius degree (about 350F) for 20 mins. – This is based on the fan forced setting.
  • Lightly coat the 6 muffin cups with cooking oil. (Use an oil brush or spray oil)
  • Gently place a ham slice in each muffin cup. Push it down to the bottom but up to the edge. Divide the Kimchi and cheese among muffin cups. For Kimchi, 1 heaped tsp per muffin cup is about right.
  • Break an egg into a small bowl. Then add this into a muffin cup. Repeat this for the remainder. (This process is to prevent the broken egg shells getting into the muffin cup.) Sprinkle some black pepper on top of the eggs.
  • Bake it for 20 mins or until the egg is cooked per your liking. (20 mins cooking will result in hard egg yolk rather than soft runny yolk.) Take it out of the oven and cool down for 5 mins.
  • Serve & enjoy!

Nutrition Info (per serving)

Calories: 182kcal | Protein: 13g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 190mg | Sodium: 453mg | Potassium: 150mg | Vitamin A: 330IU | Calcium: 95mg | Iron: 1.1mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

You May Also Like

Written by: Sue

Last Updated: October 28, 2020
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

Leave a Comment

Rate This Recipe With Your Comment




12 thoughts on “Ham and Egg Cups with Kimchi”

  1. Hi! I cooked these for my daughter and I this evening (she didn’t want the kimchi in hers) and they were delicious. Thank you very much for this recipe.

    Reply
  2. I make as authentic Kimchi very often, most everyday I eat at least 1 cup if not more, today I made these, very tasty and packed with protein. I was blessed with a families personal recipe for Kimchi from Korea, I recovered her after a lifesaving transplant and was so blessed to actually eat at their table. Kimchi is so precious in Korea, they have a National Day dedicated to making kimchi and sharing so others can have nutritional foods to eat during the winter months. Awesome kindness.

    Reply
  3. I worked in S. Korea several years ago. When working, there was a soup that I really enjoyed. I cannot remember the name. It was Beef soup that I believe was made with ox-tail? Maybe short rib? I would love to see any beef soup recipes.

    Reply
  4. Hi Sue, my name is Tor Borgeest and like you i live in QLD i often see your recipes and take note of them as i enjoy Korean food, good luck and i look forward to learning more, Regards. Tor

    Reply

Leave a Comment

Rate This Recipe With Your Comment




NEVER MISS A NEW RECIPE

Join 20,000+ other Korean food lovers! Get the latest recipes from

My Korean Kitchen delivered to your email inbox. It's free!