Bacon, Egg, & Cheese Pancake Casserole
This breakfast casserole is great for feeding a crowd or prepping breakfast for the week!
We love this bacon, egg & cheese pancake casserole for a lazy Sunday breakfast in preparation for the busy work week ahead. We call this McGriddle Casserole in our family. This recipe is great for even the pickiest eaters; my kids love it!
Breakfast time is always the busiest in our house. Getting the kids ready for school and myself ready for work, we rely on a quick and delicious breakfast to keep us on track. Having leftovers for the next few days is an added benefit and makes life much easier!
To make this sweet & savory breakfast casserole, I started out by cooking 1 lb of bacon in a skillet on medium-low heat and once crispy, I chopped the bacon into small pieces and set aside on a paper towel lined plate. Preheat the oven to 350 degrees. Next, in a medium-sized bowl, I added 1 ½ cups of Hungry Jack Pancake mix, 2 cups of milk, and each of the 4 eggs. Stir the pancake mixture until smooth. Then, I folded in 1 heaping cup of freshly shredded cheddar cheese to the mix and added in the crispy bacon. I added 3 tablespoons of maple syrup to the bowl and gave everything one more mix to spread the bacon and cheese out evenly.
Once everything was mixed evenly, I sprayed a 9×13 baking dish with cooking spray and then poured the pancake mixture into the baking dish. Place in the oven and bake at 350 degrees for about 30-35 minutes or until the pancake and eggs have set up. I check this by inserting a toothpick into the center of the casserole and making sure it comes out clean! Let the casserole rest for a few minutes and cut into serving sizes.
Now that your whole house is filled with the smell of yummy bacon and fresh pancakes you’re ready to enjoy! Serve on a plate and top each piece with an extra drizzle of maple syrup. You can never have too much maple syrup! The best part about this breakfast casserole recipe is that it is perfect for leftovers the next few days. To reheat, simply microwave until warm!
This is a breakfast we make often because we know the kids will eat it and we love that the next few mornings will be a bit less busy for us! The savoriness of the bacon and cheese and the sweetness of the pancake mix along with the maple syrup are the perfect combination!
Helpful Tips & Frequently Asked Questions
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The pancake mix that I used is Hungry Jack but any pancake mix should work.
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Sausage or ham should work to be substituted if desired.
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Cooking time may differ in different locations. If the casserole is not cooked through after recommended baking time, bake until fully set.
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I recommend freshly grating your own cheddar cheese, it is creamier and melts smoother. Store bought shredded cheddar cheese works just fine too.
Ingredients
- 1 lb of bacon chopped
- 1 1/2 cups of Hungry Jack pancake mix
- 2 cups of milk
- 4 eggs
- 1 heaping cup of shredded cheddar cheese
- 3 TBSP of maple syrup
Instructions
- cook bacon and chop it into small pieces
- in a bowl mix together pancake mix, milk, and eggs
- fold in cheese, bacon, and maple syrup
- spray a 9x13 baking dish with cooking spray
- add the pancake mixture to the baking dish
- bake at 350 degrees for 30-35 minutes or until the pancake mix/eggs have set up (I check by inserting a toothpick in the center)
- top each piece with more syrup
How long would this last in the refrigerator?
1 week.
It tastes great! But the consistency was off-putting for my texture sensitive son. I expected it to be more of a pancake consistency – like McGriddle “buns” are. But it has more of an eggy consistency. My husband and I enjoyed the flavor.. And will be adding it to the rotation.
I really wanted to love this! I followed the recipie exactly. The texture is so eggy, I was hoping more of a cakey/pancake texture. The taste, wasn’t great, lacking something, sugar or vanilla? I’m about try another recipie, hoping I have better luck. Love Luke and his page, I just wasn’t a fan of this.