Dinner

Quick & Easy Korean Egg Bread Recipe

Name: Quick & Easy Korean Egg Bread Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 cup all purpose flour; 1/4 cup white granulated sugar; 1 tsp vanilla extract; 1 large egg; 1/2 tsp baking powder; 3/4 cup milk (or plant-based milk for a dairy-free version); 1/4 cup butter (melted or sub with neutral oil for dairy-free version); 2 strips bacon (chopped into 1-cm wide pieces); 6 large eggs; 6 tbsp shredded cheese (cheddar or mozzarella recommended); 3/4 tsp dried parsley flakes; Salt, to taste; Black pepper, to taste

Bynova cole January 9, 2026January 9, 2026

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Introduction

Quick & Easy Korean Egg Bread is a delightful treat combining fluffy, slightly sweet bread with a perfectly baked egg and savory bacon. This recipe is perfect for breakfast or a snack, offering a satisfying mix of textures and flavors in every bite.

Several small round egg muffins are arranged closely on a shiny white marbled surface. Each muffin has two main layers: a thick, golden brown baked base with a slightly crisp texture, and a top layer of white, fluffy baked egg whites with patches of light browning. Bright yellow, slightly runny egg yolks sit on top of the egg white layer, slightly sunken into the center. The muffins show uneven browned spots, giving a rustic and homemade look. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all purpose flour
1/4 cup white granulated sugar
1 tsp vanilla extract
1 large egg
1/2 tsp baking powder
3/4 cup milk (or plant-based milk for a dairy-free version)
1/4 cup butter (melted, or substitute with neutral oil for a dairy-free version)
2 strips bacon (chopped into 1-cm wide pieces)
6 large eggs
6 tbsp shredded cheese (such as cheddar or mozzarella)
3/4 tsp dried parsley flakes
Salt
Black pepper

Instructions

Step 1: In a large mixing bowl, whisk together the all-purpose flour, white granulated sugar, and baking powder until evenly combined.
Step 2: Add the large egg, vanilla extract, milk, and melted butter to the flour mixture. Whisk gently until just combined; avoid overmixing.
Step 3: Pour the batter equally into baking molds, filling each about halfway.
Step 4: Crack one egg into each mold on top of the batter. Use a toothpick to gently pierce the yolk so it spreads evenly as it bakes.
Step 5: Sprinkle chopped bacon, shredded cheese, dried parsley flakes, and a pinch of salt and black pepper over each mold.
Step 6: Bake in a preheated oven at 400°F (200°C) for 23-25 minutes, or until a clean toothpick inserted in the bread portion comes out clean.
Step 7: Remove from the molds and allow to cool slightly before serving. Enjoy with your favorite condiments like ketchup, mustard, or mayonnaise.

Tips & Variations

For a dairy-free version, use plant-based milk and substitute butter with neutral oil.
Try adding chopped vegetables like bell peppers or green onions for extra flavor and color.
Use turkey bacon or omit bacon for a vegetarian option.
To keep the yolks runny, check the breads at 20 minutes and adjust baking time to your preference.

Storage

Store leftover egg breads in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven to maintain texture. For best results, consume fresh.