BACON, EGG, AND CHEESE PANCAKE BALLS (WITH CAKE POP MAKER)
I wanted to make a quick-and-easy-to-eat brunch item and this was perfect! They are moist and packed full of flavor. This will be a crowd-pleaser for sure and great for brunch potlucks! You can also freeze the leftovers and heat up for a quick morning breakfast, great for kids! Dip balls into maple or blue agave syrup and top with confectioners' sugar or country gravy.
Provided by jennlup
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 34m
Yield 9
Number Of Ingredients 6
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
- Beat 3 eggs in a small bowl until smooth; pour into the hot skillet. Cook, stirring, over medium heat until scrambled and set, about 5 minutes.
- Preheat a cake pop maker according to manufacturer's instructions.
- Combine remaining egg, baking mix, milk, and vegetable oil in a large bowl to make pancake batter.
- Fold crumbled bacon, scrambled eggs, and Cheddar cheese gently into the batter.
- Fill wells of preheated cake pop machine with batter. Cook until golden brown, 4 to 6 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 18.4 g, Cholesterol 95.6 mg, Fat 13.6 g, Fiber 0.5 g, Protein 8.9 g, SaturatedFat 4.2 g, Sodium 542.5 mg, Sugar 2.4 g
HANGOVER BACON, EGG AND CHEESE PANCAKE SANDWICH
This breakfast club sandwich was a favorite among our tasters. It has everything we want: salty goodness from the bacon and cheese, a touch of sour from the pancake and a delightful bittersweet taste from the marmalade. Add a little hot sauce, and you've got the ultimate umami experience.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 1 sandwich
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Lay the bacon in a medium nonstick skillet, put the skillet over medium heat and cook until crisp, about 4 minutes per side; place the bacon on a paper towel. Remove all but 1 tablespoon of fat from the pan, add the pancakes and cook until they are warmed through and starting to crisp, about 1 minute per side. Sprinkle the pancakes with some salt and pepper, and transfer to a small baking sheet. Spread each pancake with a teaspoon of marmalade, and top with a slice of Swiss cheese. Keep warm in the oven.
- Crack the eggs into a small bowl, whisk with a fork until scrambled and season with 1/4 teaspoon each salt and pepper. Wipe out the skillet, add the butter and melt over medium heat. Add the eggs to the center of the pan, turn off the heat and swirl the eggs until they form a thin circle and are almost cooked through, 30 seconds. Flip the egg circle into a half-circle with a spatula, transfer to a cutting board and cut in half.
- Top 1 pancake (cheese-side up) with half the bacon, half the egg and another pancake. Repeat with the remaining bacon, egg and pancake (cheese-side down).
BACON-EGG-AND-CHEESE-STUFFED PANCAKES
We¿ve packed all the fixings for an entire bacon, sausage, egg and cheese sandwich into one stick-to-your ribs pancake! Top these hearty flapjacks with hot sauce, ketchup and a drizzle of maple syrup for the perfect spicy, salty and sweet bite.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 servings (12 pancakes)
Number Of Ingredients 13
Steps:
- Combine the sausage and bacon in a large nonstick skillet over medium-high heat and cook until the bacon is crisp and the sausage is browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage and bacon to paper towels to drain and cool.
- Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and 1/4 teaspoon salt together in a large bowl. Whisk the milk, butter and 2 of the eggs together in a medium bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and batter is thick (it¿s okay if there are some lumps). Stir in the cheese and let the batter rest for 5 minutes.
- Wipe out the skillet and heat over medium-low. Crack 2 eggs in the skillet, sprinkle with salt and pepper, and cook until the whites are almost set, about 3 minutes. Taking care not to burst the yolks, ladle 1/4 cup of the pancake batter over each egg to cover it completely; sprinkle each pancake with 2 heaping tablespoons of the bacon-sausage mixture and cook until bubbles break at the edges, 1 minute and 30 seconds.
- Gently flip each batter-covered egg and cook until the underside of the pancake is golden brown, the egg whites are fully cooked and the yolks are still runny, about 1 minute and 30 seconds more.
- Serve the finished pancakes immediately as they are ready with maple syrup, ketchup and hot sauce on the side. Repeat with the remaining eggs, batter and sausage mixture to make more pancakes. Reduce heat if pancakes are browning too quickly.
BACON AND EGG CUPS
This is a simple recipe that my husband makes for us a lot for breakfast. Just takes one pan and you have bacon and eggs! This recipe easily adapts to how many you want to make, just use more muffin/cupcake pans! Now if you like to have your bacon crispy, this will not be for you. The bacon gets done but not crispy! The bacon flavors the egg, which is much like a poached or boiled egg. The servings are based on two bacon and egg cups per person. Hope you enjoy!
Provided by Bobtail
Categories Breakfast
Time 25m
Yield 2 each, 3 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Pre- Cook Bacon for 5-10 minutes.
- Using a muffin/cupcake pan, line the holes with a slice of bacon, pressing the bacon around the sides of the hole, not on the bottom.
- Crack one egg into each hole.
- Sprinkle with salt and pepper and cheese if desired.
- Bake at 350 degrees for 20 minutes or until the egg is the doneness you like.
- These bacon and egg cups should pop right out of the pan.
Nutrition Facts : Calories 216.3, Fat 16.7, SaturatedFat 5.5, Cholesterol 382.9, Sodium 275.3, Carbohydrate 0.8, Sugar 0.4, Protein 14.4
MAPLE-BACON OVEN PANCAKE
"For years, my mother has served tasty baked pancake for dinner," says Kari Caven of Coeur d'Alene, Idaho. "But it's so quick and easy I like to make it for breakfast, too. Leftovers taste just as good the next day warmed up in the microwave."
Provided by Taste of Home
Time 25m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine biscuit mix and sugar. In a small bowl, combine the milk, eggs, syrup and 1/2 cup cheese. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking dish. , Bake, uncovered, at 425° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with bacon and remaining cheese. Bake 3-5 minutes longer or until cheese is melted. Serve with syrup if desired.
Nutrition Facts : Calories 190 calories, Fat 11g fat (5g saturated fat), Cholesterol 58mg cholesterol, Sodium 392mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 0 fiber), Protein 8g protein.
PANCAKE BACON AND EGG CUPS
I saw this Recipe on Facebook and decided to try it out. I love it. I will make this in advance for a quick breakfast fix when on the go just pop it in the Microwave to reheat and then out the door you go.
Provided by Julie Mitchell
Categories Pancakes
Time 25m
Number Of Ingredients 4
Steps:
- 1. Preheat Oven to 350 degrees
- 2. Spray muffin tin with non-stick cooking spray. Pour 2 Teaspoons of pancake batter into each muffin well. Bake for 4 minutes or until set.
- 3. Increase temperature to 400 degrees. Wrap a piece of bacon around interior side of the muffin well. Crack egg into the muffin well. Season with salt and pepper. Continue with remaining cups. Bake for 10 minutes or until the whites of the eggs are set and the yolks are still runny. NOTE: If you prefer your eggs completely set cook longer.
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