Go Back Email Link
+ servings
korean egg bread

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
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Snack
Cuisine korean
Servings 6 pieces
Calories per serving 205 kcal




  • 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!
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

Mini Loaf Pan
Mixing bowl
Measuring Set

As an Amazon Associate, I earn from qualifying purchases.

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