Step 1
Preheat the oven to 375°F. Prepare a muffin pan, either by generously greasing with olive oil spray or lining with silicone muffin cup liners.
Step 2
Heat a medium-sized sauté pan over medium heat. Once the pan is hot, add sesame oil and shiitake mushrooms. Sauté for about eight to 10 minutes, or until the mushrooms are browned and slightly crispy. Add crushed garlic to the pan halfway through.
Step 3
While the mushrooms cook, combine eggs, liquid egg whites, and kimchi in a large bowl, mixing well. Season with salt and pepper.
Step 4
Once the mushrooms are done cooking, divide them across the muffin pan, then pour an equal amount of the egg mixture into each muffin cup. Use a fork to gently stir the contents of each cup to distribute the mushrooms and kimchi evenly throughout.
Step 5
Bake for about 25 minutes, or until the tops of the egg bites are slightly firm to the touch. Let cool for at least five minutes before removing from the muffin pan.
Step 6
The egg bites will last three to five days in the refrigerator or up to one month in the freezer. To reheat, microwave for 30 to 60 seconds.
