Quick & Easy Korean Egg Bread

Korean Egg Bread. A delicious savory bread containing egg, bacon, shredded cheese with dried parsley flakes. A popular snack or breakfast from South Korea.

5 from 5 votes

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Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast, Snack

Cuisine Korean

Servings pieces

Calories per serving 205 kcal

Ingredients

Batter

1 cup all purpose flour
¼ cup white granulated sugar
1 teaspoon vanilla extract
1 egg
½ teaspoon baking powder
¾ cup milk
¼ cup butter melted

Toppings

2 strips bacon chopped
6 eggs
shredded cheese
dried parsley flakes
salt and pepper to taste

Instructions

In a large mixing bowl, whisk together ingredients until combined. Do not over mix.
Pour enough batter to fill your molds or muffin tin halfway.
Crack an egg into each mold over the pancake batter. Pierce the egg yolk with a toothpick and let it bleed (I've personally found this tastes better than biting into a whole egg yolk)
Sprinkle chopped bacon and shredded cheese over top. Sprinkle dried parsley, salt and pepper over top.
Bake for 25 minutes at 400 degrees F. Remove and let this cool before serving with your favourite condiment!

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