Quick & Easy Korean Egg Bread
A delicious savory bread packed with egg, bacon, shredded cheese with parsley flakes. This quick and easy Korean egg bread serves well for breakfast or as a snack and made with minimal ingredients!
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup all purpose flour
- 1/4 cup white granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/2 tsp baking powder
- 3/4 cup milk (or plant-based milk for a dairy-free version)
- 1/4 cup butter (melted (or sub with neutral oil for a dairy-free version))
- 2 strips bacon (chopped into 1-cm wide pieces)
- 6 large eggs
- 6 tbsp shredded cheese (like cheddar or mozzarella)
- 3/4 tsp dried parsley flakes
- salt
- black pepper
Instructions
- 1
To make the bread batter: whisk together all-purpose flour, white granulated sugar and baking powder until combined in a large mixing bowl. Then whisk in the egg, vanilla extract, milk and melted butter and mix just until combined. Do not over mix.
- 2
Equally pour and divide the bread batter into the baking molds to fill them halfway.
- 3
Crack an egg into each mold over the bread batter. Pierce the egg yolks with a toothpick so the yolk can spread out across as it bakes.
- 4
Evenly sprinkle chopped bacon, shredded cheese, dried parsley flakes and a pinch of salt and black pepper to each muffin mold.
- 5
Bake for 23-25 minutes at 400 degrees F or insert a clean toothpick into the center and if it comes out clean, it's done baking. Remove the bread from the molds and let them cool a bit before serving with a condiment of your choice (like ketchup, mustard, or mayonnaise).