Start Your Morning Right With Bacon, Egg and Cheese Pancake Casserole

Eating a pancake sandwich for breakfast is the taste that every person who loves salty and sweet deserves. Bacon, egg and cheese combined with fluffy pancake batter is such a triumphant combination of smoke, salt, fat and sweet that this winning combination should be inextricably linked. Please join me in witnessing the sacred union of BEC and pancake batter in a marital casserole.

BEC Pancake Baking combines all the flavors of a full breakfast in a hearty bite. It’s an impressive brunch behemoth or a smart way to make breakfast for the work week. I imagined a layered casserole with soft pancake mix as the base, an egg middle, and a topping of shredded cheese and bacon. In fact, the casserole had other plans. I poured an egg on top of the pancake batter, turned to grab the bacon, and when I looked back, the egg was gone. I was a fool. I still have the layers, but the pancake batter and egg have been swapped.

Pancake batter contains baking soda, which begins to form bubbles as soon as liquid is mixed into it. This means that the dough quickly becomes lighter than the egg as it sits. A dense egg sinks to the bottom, and airy pancake dough rises. Regardless, I wouldn’t change the order of the layers as you can spread the dough more evenly if you pour it into the dish first, but it’s interesting to look at. Some of the cheese and bacon will also be absorbed by the rising cloud of pancake batter, so there’s no need to consciously mix the ingredients, they’ll take care of themselves in the oven.

Cook the bacon first, and if you’re using sausage crumbles or any other raw meat, cook them thoroughly. I baked the bacon until chewy, but you can use a skillet or microwave if you like. Cook the bacon until it’s just the way you like it. It will take longer to cook in the oven, but some of the pieces will be sucked under the surface of the casserole and those pieces will not get crispy as the casserole bakes. When the bacon is ready, cut the meat into portions. Whisk the eggs in a measuring cup or bowl with salt and pepper. Grease a baking dish with oil. I used an eight by eleven inch shallow Pyrex.

Once you’ve got all of that ready, you’re ready to knead the pancake batter. I used boxed pancake mix, the “just add water” type, but you can certainly make it from scratch. I made the dough a little thicker using a little less water. The instructions say two cups of the mixture to one and a third cup of water, but I only used one cup of water. Regardless of your recipe, you should be able to draw an “S” on the dough and see it in 30 seconds, even if it softens a bit.

Pour the batter into an oiled baking dish and spread evenly. Pour the beaten eggs over the dough. Top with cheese and chopped bacon. Bake in oven at 375°F for 20-25 minutes or until top is browned and browned. A distinct egg layer will fall to the bottom of the dish and be covered with a soft and tender pancake dotted with bacon and cheese. Make this recipe your own by substituting other meats, adding some greens, or topping with roasted vegetables. Drizzle with maple syrup if desired (and you should want to). Cover and store in the refrigerator for up to five days.

BEC Pancake casserole

Ingredients:

• 2 cups pancake mix in boxes
• 1 glass of water
• 8 eggs
• ½ teaspoon salt
• Pinch of black pepper
• 4 strips of bacon, cooked and chopped
• 1 cup grated cheddar cheese

Preheat oven to 375°F. Grease a medium sized baking dish with oil.

Whisk eggs, salt and pepper in a bowl or measuring cup. In a separate bowl, mix boxed pancake mix with water until smooth. A few small lumps are normal. Pour the pancake mixture into the baking dish and spread evenly. Pour the beaten eggs over the pancake mixture and sprinkle the cheese and bacon on top. Bake at 375°F for 20-25 minutes or until puffed up in the center and browned.