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.
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Bacon Cheese Pancake Casserole
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 the bacon strips in a frying pan or bake in the oven until cooked and crispy. To bake, cook at 400°F for 25-30 minutes, until crispy.
- Blot with a paper towel, then chop into small pieces.
- Add the pancake mix, milk, maple syrup, and eggs to a large bowl. Mix them together.
- Pour the pancake batter into a casserole dish. Bake for 12-15 minutes.
- Sprinkle the crumbled bacon and shredded cheese on top of the pancake. Bake for another 3-4 minutes, until the cheese melts.
- Let cool for 10 minutes, then slice into squares. Serve with more maple syrup drizzled on top.
Recipe 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
The nutritional information provided is an estimate and is per serving.