Bacon Cheese Pancake Casserole

The perfect brunch or breakfast-for-dinner recipe.

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 8 servings

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.

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.

The nutritional information provided is an estimate and is per serving.

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