Korean Egg Bread Muffins

3-6
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"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 recipe yields 3-6 servings
OK

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 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 & Variations


No special items needed.

Related

MunchkinMama

These were easy to make and reminded me of Easter bread with the hard boiled eggs in it. Not a bad grab and go lil snack!

review by:
(4 Jul 2019)