Korean Egg Bread Muffins
Recipe: #32808
June 29, 2019
"Here is an easy breakfast item from Korea, Gyeran Bbang - Korean Egg Bread. This recipe makes these in standard muffin cups. Makes for a great grab and go breakfast treat, great presentation for a brunch, weekend breakfast and a morning Easter treat."
Original is 3-6 servings
Ingredients
Nutritional
- Serving Size: 1 (670.8 g)
- Calories 1195.7
- Total Fat - 75.3 g
- Saturated Fat - 31.1 g
- Cholesterol - 2165.9 mg
- Sodium - 1091.3 mg
- Total Carbohydrate - 49 g
- Dietary Fiber - 0.8 g
- Sugars - 25.5 g
- Protein - 75.2 g
- Calcium - 415.6 mg
- Iron - 10.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 Fahrenheit (350 Fahrenheit). Grease a 6 cup standard muffin pan.
Step 2
Sift together all purpose flour, sugar, salt, and baking powder in a mixing bowl. Add melted butter, egg, milk, and vanilla extract. Whisk until smooth, then pour into muffin pan.
Step 3
Top each muffin cup with 1 egg, then sprinkle with salt, pepper, and parsley.
Step 4
Bake in preheated oven for 25 minutes, or until golden brown.
Step 5
Remove from oven. Set aside to cool for 10-15 minutes, then gently remove the bread from the muffin pan. Enjoy hot or warm.
Tips
No special items needed.
1 Reviews
You'll Also Love
