Oatmeal Corn Egg Bread

Name: Oatmeal Corn Egg Bread
Yield: 196 g
Ingredients: Leavening Agent (Baking Powder) 2 g; Stevia (Sugar Substitute) 5 g; Maeil Soy Milk 99.9 190ml 40 ml; Flymeal Corn Cereal 20 g; Handful Nuts One Day Premium 14 g; Fresh Mozzarella Bocconcini 10 g; Super Sweet Corn 15 g; Chicken Thigh Frank Sausage 20 g; Raw Egg 50 g; PB2 Peanut Butter Powder 10 g; Nejanggo Ssok Rolled Oats 10 g

414 kcal

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Ingredients

Main ingredients

Leavening Agent (Baking Powder) 2 g
Stevia (Sugar Substitute) 5 g
Maeil Soy Milk 99.9 190ml 40 ml
Flymeal Corn Cereal 20 g
Handful Nuts One Day Premium 14 g
Fresh Mozzarella Bocconcini 10 g
Super Sweet Corn 15 g
Chicken Thigh Frank Sausage 20 g
Raw Egg 50 g
PB2 Peanut Butter Powder 10 g
Nejanggo Ssok Rolled Oats 10 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 31.9 g 30%

Protein 31.62 g 30%

Fat 19.38 g 41%

Serving size 196g

Cooking steps

1

Finely chop oatmeal, corn, and onion.
2

Beat eggs in a bowl and season with salt and pepper.
3

Add all the ingredients into a bowl and mix well.
4

Lightly oil a pan with a little cooking oil.
5

Scoop a ladleful of batter and add to the pan.
6

Cook on low heat until both sides are golden brown.

Oatmeal Corn Egg Bread

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