Sunday, March 23, 2014

Recipe ~ Bacon wrapped scrambled egg pancake cups

Hello, dear friends!

I love making a special breakfast on Saturday mornings to celebrate my husband being home to have breakfast with us. I figure after a long week of work he deserves a little something tastier than a granola bar as he's running out the door. This recipe is amazing!
I changed up the recipe from Kirbie at You can see that original post here.


I always bake bacon instead of frying it on the stove or a griddle or cooking it in the microwave. It's a lot less of a mess. I highly recommend it! I baked a whole package of bacon at 375 degrees for about 20 minutes (I crumbled the rest and am saving it for another recipe). 

While the bacon was baking, I made up half a batch of pancake mix. When the bacon was done I let it cool on a plate with paper towel to sop up the grease. 

I put a thin layer of the pancake batter into 6 heavily greased muffin tins and baked them for 4 minutes.

I scrambled 5 eggs, I could have probably just used 4 eggs. Add a bit of milk, salt, and pepper and you're all set. Don't cook the eggs all the way. You want them to bake the rest of the way in the oven once assembled.

I wrapped 1 piece of bacon around each pancake, pressing the bacon into the gooey batter. Be careful, the pan is hot! Then, I spooned in the scrambled eggs. Lastly, I sprinkled a hand full of shredded cheddar cheese on top.

Bake the egg cups for 8 minutes and you're done!

Just look at that bacon! Everything is truly better with bacon. Not better for you, just better tasting! 

I poured a little bit of 100% pure maple syrup over my second egg cup. Amazing! I am not normally the kind of person that likes different foods (mostly breakfast foods) touching. I always eat pancakes and syrup on a separate plate so I was pretty surprised to find that I liked all of this together. It's not for everyone but I loved it!

Recipe ~ Bacon wrapped scrambled egg pancake cups

6 strips of bacon
4 eggs
Pancake mix

For the bacon - 
Bake the bacon for 20 minutes in a 375 degree oven. Remove from pan and let the bacon cool on a plate layered with paper towel. Let cool. While your bacon is cooling bake your pancakes and make your scrambled eggs

For the pancake batter -
1 Cup Bisquick mix
1/2 Cup milk
1 egg

Mix well. Pour a thin layer into 6 greased muffin tins and bake for 4 minutes.

For the eggs -
4 eggs
A dash of milk
salt and pepper to taste.
Scramble your egg mixture and pour into a greased frying pan. Cook until eggs are almost done.

Shred about 1/2 to 3/4 of a cup of cheese

To assemble the egg cups -

Take 1 piece of bacon and wrap around each pancake, spoon scrambled eggs over the pancake, sprinkle cheese on top and  bake at 375 for 8 minutes.

Serve with pure maple syrup and fresh fruit on the side.


* Just a note ~ I had a little bit of pancake batter left over so I baked 4 more muffins and refrigerated them. I'm going to warm them up tomorrow with a little syrup. Yummo!


The Charm of Home said...

These look yum! My college kids would devour them. Lol!

The Polka Dot Closet said...

OMG OMG that looks beyond great! I have got to try it!. so glad to see you again! Thank you for pinning my shabby garland!


Penny from Enjoying The Simple Things said...

What a fun idea! I would love it if you would share this at my Tasty Tuesday party!

An Oasis in the Desert said...

Okay, I am now super-hungry! This sounds and looks absolutely delicious!

Winnie said...

These look really GOOD, and it's an interesting recipe
Unfortunately we cannot eat bacon (it's forbidden for us - religiously)

Laurel Stephens said...


Adorned From Above said...

Thanks so much for sharing with Adorned From Above's Link Party.
Have a great week.
Debi and Charly