Kirbie's Cravings

Bacon Egg Pancake Cups

Pancakes, egg, and bacon all-in-one. These bacon egg pancake cups make a great breakfast treat that is ready in 20 minutes.

close-up photo of Bacon Egg Pancake Cups on a white plate

About a month ago I made some bacon egg toast cups. What I really liked about them is that they have all the breakfast items in one neat package. I started thinking about how it could be better, and I realized what would be a more perfect breakfast for me is to have pancakes, bacon and eggs.

photo of one Bacon Egg Pancake Cup on a plate

So I set out to try making a bacon egg pancake cup. It took a few tries before I got it right. Figuring out how to incorporate the pancake batter was trickier than I thought. But when I finally got it right, I really liked the results.  I like this one even better than the bacon egg toast cups, maybe because I’m not as fond of toast as I am of pancakes.


For this recipe, you’ll need a small batch of your favorite pancake mix. I use Bisquick and make enough batter for two to three pancakes.

To make these easy, I use precooked bacon that I buy at Coscto. It’s basically bacon that has been cooked and will crisp up during the reheat. If you can’t find it already precooked, you can cook raw bacon until it’s almost cooked through but not crispy.

You will also need six eggs.

Recipe Tips

When you pour the batter into your muffin pan, you only need a thin layer (about ¼ of an inch). If you use too much pancake batter, the pancake will puff up too much and not leave enough room for the egg.

Once you’ve cooked the pancake batter you can assemble the rest of the cup. Line the muffin mold with the bacon and crack an egg into the center of each cup.

They don’t take long to bake, only about 8 minutes at 400°F. I like the egg yolks a little runny, so if you prefer a firmer yolk you will want to add an extra minute or so to the cooking time.

close-up photo of one Bacon Egg Pancake Cup

If you enjoy these pancake cups, check out some more fun and easy breakfast recipes:

Bacon Egg Pancake Cups

Servings: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American
Pancakes, egg and bacon all-in-one. These make a great breakfast treat.


  • 1 small batch of your favorite pancake mix
  • 6 strips of precooked bacon (see note)
  • 6 eggs


  • Preheat the oven to 350°F. Grease 6 molds of a muffin pan. 
  • Mix up a small batch of your favorite pancake batter. About enough to serve 2-3 pancakes. I used Bisquick mix for mine. 
  • Put a thin layer of pancake batter at the bottom of each mold. This layer must be very thin (about 1/4 inch); thinner than when you normally make pancakes because the pancakes will rise when cooked and you want room for your eggs. 
  • Bake the pancakes in the oven for about 3-4 minutes, or until the batter is almost completely cooked. 
  • Line the bacon around the inside of each muffin mold. 
  • Crack an egg and pour it into the middle of each mold. If you are using large or extra large eggs, leave out some of the egg white, or else it will take too long for the egg white to cook and you may overcook your egg yolk. 
  • Bake at 400°F for about 8 minutes or until the eggs are cooked to your desired doneness.


  • I buy precooked bacon at Costco, but if you can't find it cook strips of raw bacon until they are half done. You need the bacon to be half cooked otherwise it will take too long in the oven and your eggs will be overcooked. 

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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Recipe Rating

53 comments on “Bacon Egg Pancake Cups”

  1. I just made these Bacon, Egg, Pancake Cups and they are amazingly awesome. Might I dare to say that mine possibly turned out looking prettier than yours n__n hehe

  2. You rock SUPER hard.
    this breakfast awesomeness was beyond my foodyest dreams….. and i like to dream BIG! 😀

  3. lolololol made these for my boyfriend XD he loves them so much

  4. Use Medium/ small eggs. That should eliminate the need to dump part of your eggs out. Worked well for me.

  5. Awesome! I used the pancake spray and precooked bacon…same great taste..but way less time! Love it

  6. This is such a great idea. I have Celiac Disease. This recipe could easily be made with gluten-free pancake mix. Both bacon and eggs are naturally gluten-free. I am going to try it. Thank you

  7. Excellent Recipe. I’m a novice cook and they came out great. The hint regarding the egg whites is right on. Thanks

  8. I’m trying some Grouper with this!

  9. Try this with some Grouper 🙂

  10. Looks good… I’ll try it.

  11. I’m not the biggest fan of sweet breakfasts, so I plan to try this with a buttermilk biscuit mix, instead of a pancake mix.

  12. this my favorite breakfast mixing my egg yolk with the syrup.. yum How about crumbling the bacon through out ? the only problem is I’m not worth much after eating . BTW You have my Vote

  13. Fantastically breakfasty awesome !!!!

  14. I personally do not like bacon, But I can’t wait to make these for my boyfriend! Awesome!!

  15. What about separating the eggs first, so that you can pour in half or two-thirds of the white, and then plop in the yolk?

    • You mean as an alternative to leaving some of the egg white out? The problem was that there was just too much egg white for the size of the muffin cups and took a while to cook. Of course you can separate the eggs too and plop the egg yolk after but I think the end result is the same.

  16. this looks so yummy thanks for this idea, i stumbleupon your site and i am glad.

  17. We found your recipe quite a while back, and it’s since become a family favorite. (They’ve been dubbed ‘Munchkins’ in our house.) We always use peppered bacon, and real maple syrup on the side tastes great with it. Thank you for sharing!!

  18. Maple bacon was the perfect thing to use for the maple flavour. These are the best!

  19. I’m so going to have to try this:)
    I found your recipe through the damnlol website

    I thought you’d find that awesome:) You’re kinda simi=famous now:P

  20. I’m going to try this with toast because i’m too lazy to whip up some pancake batter

  21. Came here cause of 9Gag. Stayed for the food.

  22. I fixed this recipe this morning, only I used turkey bacon, as that’s what I had on hand. This was really delish! It’s going in my permanent recipe file. Thanks, Kirbie!

  23. Oh my goodness these look simply delicious! May have to try these very soon!

  24. i am a full time student and i work this recipe is a dream come true.. Only thing i would change is making the eggs scrambled thank u so much

  25. omg these are ADORABLE! they don’t sound toooo hard to make either – very exciting 🙂

  26. Question: Is there any way to make the eggs well done/not runny? I haven’t attempted to make these yet, but it looks as if the egg is still over-easy or medium. I like mine cooooked all the way through. Just curious if they are fully done or if there was a way to adjust?

    • Yes, you can cook the eggs however much you want. Just leave them in the oven a little longer if you want them cooked all the way through and they should be fine. I’ve done them both ways (still runny, completely done) depending on who is eating them. You can just poke the egg yolk to check if it is done if you want yours cooked all the way.

  27. I might try this and add some maple chips to the pancake batter.

    @Aunt Jemima, maple chips will add maple syrup flavor without the mess, so it’s still a self contained all-in-one breakfast package. They’re just kind of hard to find, so I order online. I use them to make pancake muffins with cooked crumbled bulk breakfast sausage in them.

  28. Did you eat these as is, or pour maple syrup on top?

    I think the maple syrup element needs to be in there somewhere, because what’s pancakes without syrup, but pouring it over the egg might be a bit nasty. Then again you use Bisquick for pancake batter so…

    What about pouring in a little maple syrup over the pancake layer after step 4? Or perhaps glazing the bacon with some maple syrup while cooking it in step 5? Hmmm, I think I am onto something here… Must try!

  29. All the best parts of breakfast in one, yum!

  30. OMG that’s the perfect breakfast bite all wrapped up in one!! I’m so excited to try these soon!

  31. I want one of these every morning for the rest of my life.