PANCAKE EGG BACON RECIPES
EGGS AND BACON PANCAKES RECIPE - BETTYCROCKER.COM
Pancakes serve up a helping of bacon and eggs for a filling breakfast that can be on the table in only 30 minutes.
Provided by BETTYCROCKER.COM
Total Time 30 minutes
Prep Time 30 minutes
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
EGG & BACON PANCAKE BREAKFAST WRAPS RECIPE | EATINGWELL
Maple syrup sweetens up this easy grab-and-go breakfast wrap that adults and kids alike will love. The batter for the pancake is spread thin in the pan like a crepe for easy rolling.
Provided by Carolyn Casner
Categories Multi Grain & Whole Grain Pancakes Recipes
Total Time 40 minutes
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 410.9 calories, CarbohydrateContent 19.1 g, CholesterolContent 230.7 mg, FatContent 31.1 g, FiberContent 1.6 g, ProteinContent 14.3 g, SaturatedFatContent 5.2 g, SodiumContent 685.3 mg, SugarContent 7.2 g
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Calories 460 per serving
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