Step 1
Preheat the oven to 375°F. Put together a muffin pan, both by generously greasing with olive oil spray or lining with silicone muffin cup liners.
Step 2
Warmth a medium-sized sauté pan over medium warmth. As soon as the pan is sizzling, add sesame oil and shiitake mushrooms. Sauté for about eight to 10 minutes, or till the mushrooms are browned and barely crispy. Add crushed garlic to the pan midway by way of.
Step 3
Whereas the mushrooms cook dinner, mix eggs, liquid egg whites, and kimchi in a big bowl, mixing effectively. Season with salt and pepper.
Step 4
As soon as the mushrooms are completed cooking, divide them throughout the muffin pan, then pour an equal quantity of the egg combination into every muffin cup. Use a fork to softly stir the contents of every cup to distribute the mushrooms and kimchi evenly all through.
Step 5
Bake for about 25 minutes, or till the tops of the egg bites are barely agency to the contact. Let cool for not less than 5 minutes earlier than eradicating from the muffin pan.
Step 6
The egg bites will final three to 5 days within the fridge or as much as one month within the freezer. To reheat, microwave for 30 to 60 seconds.
