Korean Egg Bread (Dairy-Free Option)

Korean Egg Bread. A delicious popular egg bread in Korea that is easy to make and so satisfying as you can customize your toppings. Perfect as a snack or for breakfast! This recipe has the option to be dairy free.

5 from 5 votes

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Breakfast, Snack

Cuisine korean

Servings pieces

Calories 205 kcal

Ingredients

Korean egg bread batter:

1 cup all purpose flour
¼ cup white granulated sugar
1 tsp vanilla extract
1 egg
½ tsp baking powder
¾ cup milk dairy free option: oat milk
¼ cup butter melted (dairy free option: vegan butter)

Toppings:

2 strips bacon chopped
6 eggs
Dried Parsley flakes
Salt and pepper
Optional: shredded cheese omit for dairy-free

Instructions

In a large mixing bowl, mix together your batter ingredients until well combined.
Divide the batter equally and pour enough batter so it fills your mold halfway and no more.
Crack an egg into each mold over your pancake batter. Pierce the egg yolk and let it bleed (I've personally found this tastes better than biting into a whole egg yolk)
Sprinkle chopped bacon over top. You can even add some cheese if you prefer that.
Add some dried parsley, salt and pepper.
Bake for 25 minutes at 400 degrees F.
Serve with your favourite condiment!

NOTES

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

Whisk

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Nutrition