Kimchi Breakfast Sandwich
Elevate your breakfast with a Kimchi Breakfast Sandwich. Quick, easy, and packed with flavor to kickstart your morning.
Looking for more breakfast sandwiches? Try my Onion Omelette Breakfast Bagel or my Ham Egg and Cheese Breakfast Sandwich.
Recipe Summary: Kimchi Breakfast Sandwich
- ✅ Recipe Name: Kimchi Breakfast Sandwich
- 🕒 Ready In: 10 minutes
- 👪 Serves: 1 (easy to scale)
- 🍽 Calories: 348 per serving
- 🥣 Main Ingredients: Kimchi, cheese, egg, English muffin
- 📖 Dietary Info: Vegetarian, nut-free
- ⭐ Why You'll Love It: It's a quick, easy, and undeniably bold breakfast upgrade. If you love a little morning heat, this savory egg and cheese combo will completely change your breakfast routine.
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Even though I wake up really early every morning, I don't typically enjoy spending a lot of time making breakfast, unless it's the weekend. Usually I'm just eating cereal, toast, or whatever I can find lying around. This time, I found kimchi in my fridge. Now if this were lunch, I would be making my Kimchi Fried Rice recipe, or my Easy Kimchi Ramen. But I really wanted to make something for breakfast with the kimchi, so this is what I came up with.
I love this Kimchi Breakfast Sandwich recipe because you only need one pan to make it, and it makes such a great savory breakfast! While I usually gravitate towards sweet breakfasts, this breakfast sandwich really hit the spot this morning! Some of my other go-to savory breakfasts that I love are my Bell Pepper and Egg Muffins or my Sausage and Bell Pepper Omelette.
Key Ingredients
- Kimchi: You can use either homemade or store bought. I typically use store bought because it takes a long time to make kimchi! Just make sure that you are using aged kimchi for a deeper flavor.
- Cheddar cheese: Or any other cheese you like such as Gouda or Pepper Jack if you want some additional spice.
- Egg: The quintessential ingredient of any good breakfast sandwich!
- Salt and Pepper: Can also add any additional spices to your liking, such as Italian seasoning or onion powder.
- English muffin: Or swap it for a bagel, sourdough bread or a croissant.
How To Make Kimchi Breakfast Sandwich
- Step 1: Cook the kimchi lightly sprayed small skillet on medium heat for 3-5 minutes. Transfer to a small bowl. Mix together the egg, salt and pepper in a small bowl and pour over the same small skillet. Cook for 1-2 minutes, flipping halfway.
- Step 2: Toast the English muffin. Assemble the breakfast sandwich on one side of the toasted English muffin, starting with the cheese, egg, then kimchi. Top with the other side of the English muffin.
Kimchi Breakfast Sandwich Expert Tips
Don't wipe the pan between cooking the Kimchi and the eggs. The juice and leftover kimchi bits help add flavor to the eggs.
Drain and chop the kimchi before cooking. Draining the kimchi prevents the breakfast sandwich from getting too soggy, and chopping it makes the sandwich easier to eat.
Don't make it ahead of time. While it is tempting to meal prep breakfast sandwiches, this one is best eaten right away. No matter how much you drain the kimchi, it will still make the English muffin soggy given enough time.
More Sandwiches to Try
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Ingredients
- ¼ cup kimchi chopped
- 1 large egg
- salt and pepper to taste
- 2 slices cheddar cheese
- 1 English muffin
Instructions
- Lightly spray a small skillet with cooking oil. Heat the skillet on medium heat, then sauté the kimchi for 3-5 minutes. Transfer to a small bowl.
- While the kimchi is on the skillet, whisk the eggs in a small bowl. Add in the salt and pepper, then whisk the eggs some more.
- Pour the eggs onto the same skillet you used to cook the kimchi. Cook for 1-2 minutes, flipping when the bottom is fully cooked to cook on both sides.
- While the egg is on the skillet, toast the English muffin. After the English muffin is toasted, assemble the breakfast sandwich on one side of the English muffin, starting with the cheese slices, egg, then kimchi. Place the other side of the English muffin on top and enjoy!
Notes
- Do not wipe the pan after cooking the kimchi! The leftover browned bits and extra kimchi juice adds flavor to the eggs as they cook.
- Drain the kimchi before cooking. This will ensure your English muffin doesn't get soggy when you assemble the sandwich.
- Use either homemade or store-bought kimchi. The aged kimchi works best for a deeper flavor.
- Don't have an English muffin? Replace it with a brioche bun, bagel or a croissant!
Whenever I have kimchi to use up, I make this for breakfast. It is so quick and easy to make, I even make it on weekdays!
I am definitely passing this on to my BIL who is a Kimchi lover big time. Fabulous breakfast.
Sam
I am definitely passing this on to my BIL who is a Kimchi lover big time. Fabulous breakfast.
Sam