Recipes

Savoury Egg Casserole with Mushroom, Bacon and Kimchi

By Chef Minh Phat
This savoury egg casserole packs bold flavours inspired by Korean cuisine. This dish combines bacon, mushrooms, and spicy kimchi, making it perfect for brunch or family dinners. Ready in less than an hour, it’s perfect for entertaining a crowd.
Serves 4
Prep Time 10 min
Cook Time 25 min
Print Recipe

Ingredients

  • 5 thick slices of bacon
  • 1 cup (250 mL) kimchi
  • 1 Spanish onion
  • ½ cup (125 mL) white button mushrooms
  • 1 cup (250 mL) tomato, diced
  • 1 tbsp (15 mL) garlic, chopped
  • 2 cups (500 mL) baby spinach
  • 2 tbsp (30 mL) light soy sauce
  • 2 tbsp (30 mL) maple syrup
  • 1 tbsp (15 mL) gochujang (red chili paste)
  • 4 eggs
  • 1 baguette or 4 slices of toast

Instructions

  • Step 1

    Using a sharp knife, slice the bacon into small pieces, approximately 0.2 inches (0.5cm) in size.

  • Step 2

    Finely chop the kimchi, Spanish onion and mushrooms into small pieces and dice tomatoes.

  • Step 3

    In an 8 inch (20 cm) cast iron skillet or frying pan, fry the bacon at medium heat until crisp.

  • Step 4

    Add the chopped garlic, onion and mushrooms to the skillet and sauté for 2 minutes.

  • Step 5

    Add the baby spinach to the skillet.

  • Step 6

    Add the diced tomatoes, kimchi, light soy sauce, maple syrup and gochujang to the skillet and cook for 15 minutes over medium-low heat.

  • Step 7

    Transfer to an 8 inch (20 cm) baking dish. Omit this step if using a cast iron skillet.

  • Step 8

    Crack the eggs on top of the stew and finish cooking in the oven for 5 to 10 minutes at 350° F (180° C) until the egg whites are cooked through.

  • Step 9

    Serve with toast or baguette slices.

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