Egg cheese bread is a soft, savory pull-apart loaf filled with a rich, custardy egg and melted cheese center. It’s a popular grab-and-go breakfast in Singapore, especially around Jurong East, where bakeries sell them warm from the oven. This homemade version uses a simple enriched dough, a seasoned egg filling, and plenty of cheddar for a golden, satisfying bake that’s perfect for any time of day.
Ingredients
- For the dough:
- 3 cups (375 g) bread flour, plus extra for dusting
- 2 ¼ tsp (7 g) instant yeast
- 3 tbsp (40 g) granulated sugar
- 1 tsp (5 g) salt
- 1 large egg, beaten
- ½ cup (120 ml) warm milk (about 110°F / 43°C)
- ¼ cup (60 ml) warm water (about 110°F / 43°C)
- 3 tbsp (42 g) unsalted butter, softened
- For the egg filling:
- 4 large eggs
- ½ cup (120 ml) whole milk
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup (120 g) shredded cheddar cheese
- 2 tbsp (30 g) unsalted butter, melted (for brushing)
Instructions
- Make the dough: In a large bowl, whisk together the bread flour, yeast, sugar, and salt. Add the beaten egg, warm milk, and warm water. Mix until a shaggy dough forms.
- Knead: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, or until smooth and elastic. Add the softened butter and continue kneading for another 5 minutes, until the butter is fully incorporated and the dough is soft. (Alternatively, use a stand mixer with a dough hook on medium speed.)
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size.
- Prepare the filling: While the dough rises, whisk together the 4 eggs, milk, salt, and pepper in a bowl. Set aside.
- Shape the loaf: Punch down the risen dough. On a lightly floured surface, roll it into a 12×18-inch (30×45 cm) rectangle. Spread the shredded cheese evenly over the dough. Roll the dough up tightly from a long side, like a jelly roll. Pinch the seam to seal.
- Cut and arrange: Using a sharp knife, cut the roll into 8 equal slices. Place the slices cut-side up in a greased 9-inch (23 cm) round cake pan or a 9×5-inch (23×13 cm) loaf pan, arranging them snugly. Cover loosely and let rise for 30 minutes.
- Preheat and fill: Preheat your oven to 375°F (190°C). Gently pour the egg mixture over the risen dough, letting it seep into the crevices. Brush the tops with melted butter.
- Bake: Bake for 25–30 minutes, until the bread is golden brown and the egg filling is set. The internal temperature of the egg filling should reach 160°F (71°C) as per USDA FSIS safe minimum. If the top browns too quickly, tent loosely with foil.
- Cool: Let the bread cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool slightly. Serve warm.
Tips
- Use bread flour: Bread flour gives a chewier, more structured loaf. All-purpose flour works, but the bread will be slightly softer and less tall.
- Don’t overfill: Pour the egg mixture slowly; if you add too much at once, it may overflow. You can reserve a little and add it after the first 5 minutes of baking.
- Check for doneness: The egg filling should be set but still slightly jiggly in the center when you remove it from the oven—it will finish cooking as it rests.
- Make it ahead: You can prepare the dough the night before, refrigerate it after the first rise, and assemble the next morning.
Serving Suggestions
Serve this egg cheese bread warm as a breakfast or brunch centerpiece. It pairs well with a simple green salad, fresh fruit, or a cup of hot coffee or tea. For a heartier meal, serve it alongside roasted tomatoes or a bowl of soup.
Variations
- Add protein: Sprinkle cooked bacon bits, ham, or sausage crumbles over the cheese before rolling.
- Vegetable version: Sautéed mushrooms, spinach, or bell peppers add moisture and flavor—just make sure to drain excess liquid.
- Spicy kick: Add a pinch of chili flakes or a few dashes of hot sauce to the egg mixture.
- Different cheese: Swap cheddar for mozzarella, Swiss, or a mix of your favorites.
Storage and Reheating
Store leftover bread in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 8–10 minutes, or microwave individual slices for 20–30 seconds. The bread is best enjoyed fresh, but reheating revives the texture nicely.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast? Yes, instant yeast is used in this recipe. If using active dry yeast, dissolve it in the warm water with a pinch of sugar first and let it foam for 5–10 minutes before adding to the dry ingredients.
Why did my egg filling overflow? This happens if the dough hasn’t risen enough to hold the liquid, or if you pour too much at once. Make sure the dough is well-risen and pour slowly, allowing it to absorb. You can also reduce the milk to ⅓ cup (80 ml) for a thicker filling.
Can I freeze this bread? Yes, bake it fully, cool completely, and wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
What if I don’t have a round cake pan? Use a 9×5-inch loaf pan or even a cast-iron skillet. The shape will be different, but the baking time remains similar—just check for doneness.
Can I make this dairy-free? Substitute the milk with unsweetened almond or oat milk, use a dairy-free butter alternative, and choose a plant-based cheese. The texture will be slightly less rich but still delicious.
Why is my bread dense? Over-kneading or not letting it rise long enough can cause density. Also, make sure your yeast is fresh and the liquid is warm, not hot, to avoid killing the yeast.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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