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Cheesy Egg Bang

Frequently made in Korea, Egg Bang has been part of  the Korean street food scene for ages. Slightly sweet and banging with cheese flavor, see why this egg 'muffin' has endured.

Ingredients

For 6 Serving(s)

Recipe

  • Nonstick cooking spray
  • 3 cup(s) flour
  • 1 cup(s) shredded Cheddar cheese
  • 4 tablespoon(s) butter or margarine
  • 1 tablespoon(s) sugar
  • 2 teaspoon(s) baking powder
  • 1 3/4 cup(s) milk
  • 1 cup(s) nacho cheese
  • 6 small eggs
  • 3 tablespoon(s) Parmesan cheese
  • Extra sharp cheese, optional

Cheesy Egg Bang Directions

  1. Preheat oven to 350-degrees F. Grease a 6-cup muffin tin with nonstick cooking spray; set aside. In a large bowl, combine flour, shredded cheese, butter, sugar and baking powder well, or until the butter forms small crumbs. Stir in milk and nacho cheese until well incorporated but still lumpy. Fill each muffin cup 1/3-full of bread batter. Crack an egg onto the center of each. The egg will auntomatically slide to the shallowest point, which is perfectly fine, but try to level off the tops of each as well as possible.  Cover with equal amounts of remaining batter. Spray the top of each with cooking spray and sprinkle Parmesan cheese on each. Bake 34-36 minutes, or until the tops are lightly browned. Remove from oven to cool slightly before removing to enjoy with an extra slab of cheese.
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