Korean Street Egg Bread: Fluffy Bacon Cheddar Breakfast Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. If using homemade batter, mix it first. Grease the tins or muffin pan thoroughly. Dice the bacon if not already diced, and shred the mozzarella if using a block.

Chop the parsley. Heat the oven to 375°F (190°C). Have the eggs ready to crack. This recipe comes together quickly, so having everything prepped ensures a smooth process.

Instructions

Batter and Fill

1. 1Prep the Batter and Tins
   Heat the oven to 375°F (190°C). Grease four oblong egg bread tins or a muffin tin generously with butter or oil. If using homemade batter, whisk together flour, sugar, baking powder, salt, egg, milk, and vanilla until smooth. If using prepared batter, stir it well.
   Look for The batter should be smooth and pourable, similar to pancake batter.
   Tip Greasing the tins well ensures the breads release easily after baking.
2. 2Fill the Tins
   Pour the batter into each tin, filling them about halfway. The batter should not reach the top because the egg and cheese will add volume.
   Look for Each tin should be about half full.
   Tip If using a muffin tin, fill each cup about half full as well.

At the end of this phase, the tins are filled halfway with smooth batter, ready for the egg and toppings. The batter should be evenly distributed, and the tins should look neat. The oven is preheated, and all ingredients are within reach. This is the calm before the sizzle—everything is set for a perfect bake.

Bake to Golden

3. 3Add the Egg and Toppings
   Carefully crack one whole egg into the center of each tin, keeping the yolk intact. Sprinkle the diced bacon and shredded mozzarella evenly over the egg and batter.
   Look for The egg should sit on top of the batter, with bacon and cheese scattered around it.
   Tip Crack each egg into a small bowl first to avoid shell fragments and to keep the yolk whole.
4. 4Bake Until Puffed and Golden
   Place the tins in the preheated oven and bake for 12 minutes, or until the cake is puffed and golden brown and the egg whites are set but the yolk is still jammy. If a fully cooked yolk is preferred, bake for 2–3 minutes longer.
   Look for The breads should be tall, golden, and the cheese melted and bubbly.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Oven temperatures vary; check at 10 minutes and adjust time as needed.

The breads should be puffed, golden brown, and fragrant with vanilla and bacon. The cheese is melted and bubbly, and the egg whites are set.

The center may still be slightly soft, but the cake is firm to the touch. The kitchen smells like a street cart at dusk. Check that the breads are not overbrowning; if so, tent with foil.

Finish and Serve

5. 5Cool and Finish
   Remove the tins from the oven and let the breads cool in the tins for 2 minutes. Then transfer to a cooling rack. Drizzle with sweet mayonnaise and sprinkle with chopped parsley before serving.
   Look for The breads should be slightly firm to the touch and easily release from the tins.
   Tip Cooling briefly helps the breads set and makes them easier to handle.

After cooling briefly, the breads release cleanly from the tins. The tops are golden with patches of melted cheese and bacon. A drizzle of sweet mayo and a sprinkle of parsley add the final touch. The breads are warm, inviting, and ready to be devoured. The yolk is jammy, the cake is tender, and the flavors meld perfectly.

Common mistakes

A common mistake is overfilling the tins with batter, causing the egg to overflow during baking. Fill only halfway. Another is underbaking, which leaves the batter raw in the center. Bake for the full 12 minutes and check with a toothpick.

Overbaking can dry out the cake and harden the yolk, so watch closely. Cracking the egg directly into the tin can break the yolk; crack into a small bowl first. Finally, not greasing the tins well leads to sticking—be generous with the grease.

How to tell it’s done

The egg breads are done when the cake is puffed and golden brown, and the egg whites are fully set but the yolk is still soft and jammy. To check, insert a toothpick into the cake part—it should come out clean.

The internal temperature of the egg should reach at least 160°F (71°C) for food safety, but the yolk can remain slightly soft for a runny center. If a fully cooked yolk is preferred, bake for an additional 2–3 minutes. The breads should release easily from the tins and feel firm to the touch.

• Egg dishes: 160°F (71°C) in the thickest part