Pancakes, egg, and bacon all-in-one. These bacon egg pancake cups make a great breakfast treat that is ready in 20 minutes.
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.
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.
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.
If you enjoy these pancake cups, check out some more fun and easy breakfast recipes:
- Egg Nests
- Bacon Egg Cups
- Cheese Bacon Egg Cups
- Bacon Avocado Egg Cups
- Bacon Egg Biscuit Cups
- Bacon Egg Toast Cups
- Buttermilk Pancake Muffins
Bacon Egg Pancake Cups
- 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.