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!

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast, Snack

Cuisine Korean

Servings pieces

Calories per serving 248 kcal

Ingredients

Bread Batter

1 cup all purpose flour
¼ cup white granulated sugar
1 teaspoon vanilla extract
1 large egg
½ teaspoon baking powder
¾ cup milk or plant-based milk for a dairy-free version
¼ cup butter melted (or sub with neutral oil for a dairy-free version)

Toppings

2 strips bacon chopped into 1-cm wide pieces
6 large eggs
6 tablespoon shredded cheese like cheddar or mozzarella
¾ teaspoon dried parsley flakes
salt
black pepper

Instructions

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.
Equally pour and divide the bread batter into the baking molds to fill them halfway.
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.
Evenly sprinkle chopped bacon, shredded cheese, dried parsley flakes and a pinch of salt and black pepper to each muffin mold.
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).

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Nutrition