Bacon Egg Pancake Cups

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breakfast
Cuisine: American
Servings: 6
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


  1. Preheat the oven to 350°F. Grease 6 molds of a muffin pan. 

  2. Mix up a small batch of your favorite pancake batter. About enough to serve 2-3 pancakes. I used Bisquick mix for mine. 

  3. 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. 

  4. Bake the pancakes in the oven for about 3-4 minutes, or until the batter is almost completely cooked. 

  5. Line the bacon around the inside of each muffin mold. 

  6. 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. 

  7. 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. 
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