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.
- 2 strips bacon chopped
- 6 eggs
- shredded cheese
- dried parsley flakes
- salt and pepper to taste
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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Calories: 205kcal | Carbohydrates: 26g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 122mg | Potassium: 135mg | Fiber: 1g | Sugar: 10g | Vitamin A: 327IU | Calcium: 86mg | Iron: 2mg