Kimchi Bacon English Muffin recipe - ingredients, nutrition and when to eat it
This breakfast sandwich is made with kimchi, bacon, and egg tucked between toasted English muffin halves.
This breakfast sandwich is made with kimchi, bacon, and egg tucked between toasted English muffin halves. The savory bacon pairs with kimchi’s tangy, umami-rich flavor, and it’s easy to eat on the go. It’s a great choice for a busy morning or a simple brunch.
Bread & brunch · 15 minutes to cook
Nutrition (per 175g serving): 351.2 kcal · protein 17g · carbohydrate 33g · fat 15.9g · sodium 765.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Lightly squeeze out the excess moisture from the kimchi so the muffin doesn’t get soggy.
Tips: If you’d like a soft yolk, cover the pan and cook just until the top of the white is set.
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Ingredients (1 serving)
- English muffin — 1 pc
- Bacon — 2 sheet
- Napa cabbage kimchi — 2 Tbsp
- Egg — 1 pc
- Butter — 1 tsp