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.
WHOLE-GRAIN PANCAKES WITH EGGS AND BACON
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Make the bacon: Preheat the oven to 400 degrees F. Put the Canadian bacon on a baking sheet lined with aluminum foil and brush with 1 tablespoon maple syrup. Bake until golden and crisp, about 5 minutes per side; let cool slightly. Cut into strips and transfer to a bowl; toss with 1 tablespoon syrup and set aside. Reduce the oven temperature to 200 degrees F.
- Make the pancakes: Pulse the oats and flaxseed in a blender or food processor until finely ground; transfer to a large bowl. Add the flour, baking powder and salt and whisk until combined. Whisk the 2 egg yolks and milk in a separate bowl; add to the dry ingredients along with the melted butter and whisk until just smooth. Beat the 2 egg whites and sugar in another bowl with a mixer until soft peaks form; fold into the batter until just combined.
- Lightly butter a nonstick skillet and place over medium heat. Working in batches, add about 1/4 cup batter for each pancake; cook until bubbly on top, then flip and cook until golden brown on the other side, about 3 minutes per side. (Add more butter to the skillet between batches, if needed.) Transfer the pancakes to a baking sheet, cover loosely with aluminum foil and keep warm in the oven until ready to serve. Reserve the skillet for the eggs. Put 1/2 cup maple syrup and the jam in a microwave-safe bowl and microwave 1 minute, then stir to combine; keep warm.
- Make the eggs: Whisk the eggs, 2 tablespoons water and a pinch each of salt and pepper in a bowl. Butter the skillet and return to medium heat. Add the egg mixture and cook, stirring with a rubber spatula, until set, about 4 minutes, adding the cheese halfway through. Divide the pancakes among plates; top with the flavored syrup, eggs and bacon.
Nutrition Facts : Calories 575 calorie, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 356 milligrams, Sodium 1034 milligrams, Carbohydrate 65 grams, Fiber 4 grams, Protein 27 grams, Sugar 37 grams
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
BACON, EGG, AND TOAST CUPS
Upgrade the classic American breakfast from basic to impressive in a few simple steps.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 35m
Yield Makes 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
- In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
Nutrition Facts : Calories 225 g, Fat 14 g, Fiber 1 g, Protein 12 g
BACON EGG CUPS RECIPE BY TASTY
Here's what you need: bacon, eggs, salt, pepper, shredded cheddar cheese, chive, muffin tin
Provided by Alix Traeger
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F (200°C).
- Place the slices of bacon in the muffin tin, wrapping in a circle.
- Bake the bacon for 10 minutes.
- Remove the bacon from the oven and pour out any excess grease, if desired. Crack 1 egg into each of the cups, then sprinkle with salt, pepper, and cheddar cheese.
- Bake for another 10 minutes, or until the egg yolks reach your desired consistency.
- Run a knife around the edge of each cup to loosen and remove. Sprinkle with chives, if desired.
- Enjoy!
Nutrition Facts : Calories 175 calories, Carbohydrate 0 grams, Fat 12 grams, Fiber 0 grams, Protein 14 grams, Sugar 0 grams
EGG AND BACON PANCAKE MUFFINS
Take your morning food to go with our Egg and Bacon Pancake Muffins that use pancake mix, KRAFT Singles, bacon, eggs and syrup. Our Egg and Bacon Pancake Muffins combine all your favorites in a convenient mess-free muffin form!
Provided by My Food and Family
Categories Home
Time 32m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Whisk pancake mix, water and 1/2 cup syrup just until blended. (Batter should still be slightly lumpy.)
- Spoon into 12 muffin pan cups sprayed with cooking spray; place on rimmed baking sheet.
- Top with Singles pieces, then bacon and eggs. (Muffin cups will be full.)
- Bake 16 to 18 min. or until centers are set and edges are lightly browned.
- Serve warm topped with remaining syrup.
Nutrition Facts : Calories 350, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 205 mg, Sodium 910 mg, Carbohydrate 0 g, Fiber 0.7341 g, Sugar 0 g, Protein 14 g
EGGS AND BACON PANCAKES
Pancakes serve up a helping of bacon and eggs for a filling breakfast that can be on the table in only 30 minutes.
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Cut bacon slices into 1/2-inch pieces. Cook in skillet or microwave until desired crispness is reached.
- Meanwhile, heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
- In medium bowl, stir together Bisquick® mix, milk and 2 of the eggs until well blended. Stir three-fourths of the cooked bacon into batter.
- For each pancake, pour about 1/3 cup batter onto hot griddle. Cook until bubbles break on surface and edges just begin to dry. Turn; cook until golden brown.
- While pancakes are cooking, in 8- to 10-inch skillet, cook remaining 4 eggs and remaining one-fourth of the cooked bacon over medium heat until scrambled. Add salt and pepper to taste.
- Remove pancakes from griddle. Using biscuit cutter or round cookie cutter, cut a circle in center of every other pancake. Stack cut pancake over whole pancake on serving plate. Fill hole with eggs and bacon. Serve warm with syrup.
Nutrition Facts : ServingSize 1 Serving
BACON AND EGG TOAST CUPS
Make and share this Bacon and Egg Toast Cups recipe from Food.com.
Provided by threeovens
Categories Breakfast
Time 40m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F; butter standard sized muffin tin.
- Use a rolling pin to roll bread flat; cut rounds with a 4 1/2 inch cookie cutter.
- Cut each round in half and press into muffin tin; use leftovers to patch up any holes.
- Brush with butter and set aside.
- Cook bacon in the oven until almost crisp, about 4 minutes.
- Lay a slice of bacon in each cup, break an egg into cup; season with salt and pepper.
- Bake until whites are set, 20-25 minutes.
- Run knife around outside to loosen bread and serve.
Nutrition Facts : Calories 247.7, Fat 15.2, SaturatedFat 6.7, Cholesterol 206.7, Sodium 358.7, Carbohydrate 17.3, Fiber 0.8, Sugar 1.6, Protein 9.8
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EGG & BACON PANCAKE BREAKFAST WRAPS RECIPE
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5/5 (1)Total Time 40 minsCategory Multi Grain & Whole Grain Pancakes RecipesCalories 411 per serving
- Whisk flour, baking soda and 1/4 teaspoon salt in a medium bowl. Whisk milk, 1 egg and oil in a small bowl. Add the milk mixture to the dry ingredients and whisk until smooth.
- Coat a medium nonstick skillet with cooking spray; heat over medium heat. Ladle 1/3 cup batter into the center of the pan. Immediately tilt and rotate the pan to spread the batter evenly over the bottom. Cook until the underside is golden brown, 1 1/2 to 2 minutes. Using a heatproof silicone or rubber spatula, lift the edge, then quickly grab the pancake with your fingers and flip it over. Cook until the second side is golden brown, about 1 minute more. Slide onto a plate. Repeat with the remaining batter, spraying the pan as needed and stacking pancakes as you go, to make 8 pancakes total.
- Wipe out the skillet and lightly coat it with cooking spray; heat over medium heat. Whisk the remaining egg, the remaining pinch of salt, pepper and chives (if using) in a small bowl. Pour into the pan and cook, gently stirring, until set, 2 to 3 minutes.
- To assemble a wrap, layer the egg across the bottom third of 1 warm pancake. Top with bacon, drizzle with syrup and roll up. Save the remaining pancakes for another time.
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