This bacon and cheese pancake casserole is oh-so-easy and the perfect brunch or breakfast-for-dinner recipe.
Bacon Cheese Pancake Casserole Overview
Making regular pancakes can be a bit time-consuming which is why I love dump-and-go pancake recipes like this one. Just add the ingredients to a casserole dish and bake - perfect for serving a crowd!
Making this recipe is quick and easy. First, the bacon is cooked and crumbled using a frying pan. Next, all the ingredients are mixed together in a bowl and poured into a casserole dish. After baking in the oven, slices can be served with drizzled maple syrup for the perfect sweet and savory brunch.
Recipe Ingredients
- 16 oz package of bacon - A full package of bacon is cooked and then crumbled.
- 3 cups Bisquick mix
- 2 eggs
- 1 cup milk
- ¼ cup maple syrup - plus more for serving
- 2 cups shredded cheese
How To Make Cheese Bacon Pancake Casserole
Cook The Bacon:
STEP 1: Cook a 16 oz package of bacon in a frying pan until crispy. Blot with a paper towel to absorb excess grease, then crumble into small pieces.
STEP 2: Preheat the oven to 350°F. Spray a casserole dish with nonstick cooking spray.
STEP 3: Add 3 cups Bisquick mix, 1 cup milk, 2 eggs, and ¼ cup maple syrup to a large bowl. Mix them together.
STEP 4: Add the crumbled bacon and 2 cups shredded cheese to the bowl. Mix everything together. The batter will be thick and lumpy.
STEP 5: Pour the batter into the greased casserole dish. Bake for 18-22 minutes. Let cool for 10 minutes, then slice into squares. Serve with more maple syrup drizzled on top.
Recipe Tips
- Topping ideas include maple syrup, greek yogurt or sour cream, chopped green onion, peanut butter and jam.
- Serve with our sheet pan omelette recipe or mushroom frittata.
How To Store Leftovers
- Refrigerate - This pancake casserole can be stored in an airtight container in the fridge up to 4 days.
- Freezing - Store slices of this pancake casserole in the freezer up to 3 months.
- To Reheat - Slices of the pancakes can be reheated in the microwave, or baked in the oven at 350°F until warmed through.
Bacon Cheese Pancake Casserole
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Ingredients
- 16 oz package of bacon
- 3 cups Bisquick mix
- 2 eggs
- 1 cup milk
- ¼ cup maple syrup - plus more for serving
- 2 cups shredded cheese
Instructions
- Cook a 16 oz package of bacon in a frying pan until crispy. Blot with a paper towel to absorb excess grease, then crumble into small pieces.
- Preheat the oven to 350°F. Spray a casserole dish with nonstick cooking spray.
- Add 3 cups Bisquick mix, 1 cup milk, 2 eggs, and ¼ cup maple syrup to a large bowl. Mix them together.
- Add the crumbled bacon and 2 cups shredded cheese to the bowl. Mix everything together. The batter will be thick and lumpy.
- Pour the batter into the greased casserole dish. Bake for 18-22 minutes. Let cool for 10 minutes, then slice into squares. Serve with more maple syrup drizzled on top.
Notes
- Refrigerate - This pancake casserole can be stored in an airtight container in the fridge up to 4 days.
- Freezing - Store slices of this pancake casserole in the freezer up to 3 months.
- To Reheat - Slices of the pancakes can be reheated in the microwave, or baked in the oven at 350°F until warmed through.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
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