We love pancakes in our house. We make them almost every weekend. We also love eggs and bacon. So we put them together into one delicious small package. They don’t require a lot of pancake batter to make so we like to make them while we’re already making pancakes. They couldn’t be easier to make but here are a few tips: make sure that your bacon is thick cut so that the “walls” will stand firm and nothing falls apart while cooking. You’ll also want to just cook the bacon until it’s almost done, it will continue cooking through in the final baking. And last but not least don’t over fill your muffin tins with pancake batter. They’ll rise up and you’ll need room for the egg. See, easy peasy! When you’re ready to make your own, grab your spatula and follow the jump for the recipe.
Pancake, Bacon & Egg Cups
What you’ll need: (makes 4 servings)
4 slices thick cooked bacon
4 tablespoons prepared pancake mix – divided
What to do:
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 approximately 4 minutes until set.
3. Increase temperature to 400 degrees. Wrap a piece of bacon around interior side of muffin tin. Crack egg into muffin tin. Season with salt and pepper. Continue with remaining cups. Bake for 10 minutes until whites have completely set and yolk is still runny. NOTE: If you prefer your eggs completely set cook longer.
More Egg-Cellent Breakfast ideas:
Read more from Paula on her Food Blog, bell’alimento!
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