A Flavorful Fusion Meal!
Discover the ultimate fusion of flavors with this delectable kimchi breakfast bowl! Combining the savory goodness of a potato & egg breakfast bowl with the zesty kick of kimchi, this dish is a game-changer. Not only is it a feast for your taste buds, but it’s also packed with nutritious probiotics from the kimchi, promoting a healthy gut.
I’ve been head over heels for this kimchi lately, and when paired with eggs, it’s nothing short of magical. Imagine starting your day with this kimchi & egg breakfast bowl – a perfect blend of Asian and American breakfast traditions. It’s satisfying, flavorful, and just what you need to kick off your morning right.
What makes this bowl stand out is its simplicity and depth of flavor. You take your classic potato & egg breakfast bowl and elevate it by adding a generous helping of kimchi. The result? A high-protein, nutritious brunch recipe that takes only 30 minutes to prepare. It’s a breakfast bowl that you’ll want to savor every bite of.
So, if you love eggs, potatoes, and a bit of spice, this kimchi breakfast bowl is a must-try. It’s an easy, delicious way to start your day, packed with all the good stuff your body needs. Give it a go and see why this combo is my new breakfast obsession!
Macros Per Serving
410 Cal | 40g Carbs | 15g Fat | 30g Protein
Recipe Card
Kimchi Breakfast Bowl
Ingredients
Potatoes:
- ½ tsp Olive Oil
- 2 tbsp Yellow Onion (cubed)
- 1 tbsp Jalapeño (cubed)
- 2 tsp Garlic (minced)
- 150 g Baby Potatoes (cubed)
- Salt & Pepper
- ½ tsp Smoked Paprika
- ½ tsp Chili Powder
- ½ tsp Garlic Powder
- ½ tsp Cumin
- Sprinkle of Cayenne
- 30 ml Low Sodium Soy Sauce
- 1-2 tbsp Water
- 14 g Fat Free Feta (Athenos)
Eggs:
- Olive Oil Spray
- 46 g Egg Whites (H-E-B)
- 2 Large Brown Eggs (Vital Farms)
To Top:
- 70 g Kimchi Classic (Cleveland)
- 14 g Fat Free Feta (Athenos)
- Green Onion (sliced)
- Toasted Sesame Seeds
Instructions
Potatoes:
- Prep your veggies. For the potatoes, I like to cube them up, add to a bowl with water and microwave for 3-4 minutes. This will help soften them up without having to cook them for too long on the pan.2 tbsp Yellow Onion, 1 tbsp Jalapeño, 2 tsp Garlic, 150 g (1 cups) Baby Potatoes
- In a pan, heat up your oil on medium heat. Add in your onion and jalapeños. Sauté for 5-6 minutes until soft.1/2 tsp Olive Oil
- Add in your garlic as well as salt & pepper. Give it another quick stir.Salt & Pepper
- Add in the cubed potatoes along with all your spices. Mix well.1/2 tsp Smoked Paprika, 1/2 tsp Chili Powder, 1/2 tsp Garlic Powder, 1/2 tsp Cumin, Sprinkle of Cayenne
- Add in your soy sauce as well as water and close with a lid. This will help the potatoes soften even further. Check on it after 2-3 minutes. If still hard, add more water and repeat. They should be soft after a good 5-8 minutes.30 ml (2 tbsp) Low Sodium Soy Sauce, 1-2 tbsp Water
- Finally, add in your feta for a bit of crisp and after 2-3 minutes, set aside.14 g (1 tbsp) Fat Free Feta
Eggs:
- To a small pan, spray your olive oil and add in the egg whites. Then crack in your eggs. Cover and let the top cook.Olive Oil Spray, 46 g (3 tbsp) Egg Whites, 2 Large Brown Eggs
- Cook over easy or medium, based on your preference.
Serve:
- Add your potatoes to one side of a plate and your egg to the other.
- Top with fresh kimchi, feta, green onion, and toasted sesame seeds. Enjoy!70 g (2.5 oz) Kimchi Classic, 14 g (1 tbsp) Fat Free Feta, Green Onion, Toasted Sesame Seeds
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
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