Pancake Bacon and Egg Cups
I saw this recipe on Facebook and decided to give it a try. 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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains eggs
dairy free
- salt and pepper
- 4 lg eggs
- 4 slc thick cooked bacon
- 4 tbsp prepared pancake mix-divided
- Carbohydrate 5.705725 g
- Cholesterol 222.128 mg
- Fat 8.508075 g
- Fiber 0.184274993240833 g
- Protein 10.05596 g
- Saturated Fat 2.67135625 g
- Serving Size 1 1 (72g)
- Sodium 389.589 mg
- Sugar 5.52145000675917 g
- Trans Fat 1.237185 g
- Calories 141 calories
As a busy housewife, I'm always looking for quick and easy breakfast ideas that my family will love. When I came across this recipe for Pancake Bacon and Egg Cups, I knew I had to try it. It's the perfect combination of sweet and savory, and it's so easy to make!
The best part is that these cups can be made ahead of time and reheated in the microwave, so they're perfect for busy mornings. I usually make a batch on the weekend and then reheat them throughout the week for a quick and delicious breakfast. My kids love them, and they're a great way to get them to eat their eggs and bacon.
Step-by-step
- Preheat Oven to 350 degrees
- 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.
- 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.
