Egg and Bacon Pancake Muffins - Kraft Recipes Top
Comida Kraft
Recipe Box

Egg and Bacon Pancake Muffins

Prep Time
15
min.
Total Time
32
min.
Servings

6 servings

Take your morning food to go with our Egg and Bacon Pancake Muffins. Our Egg and Bacon Pancake Muffins combine all your favorites in a convenient mess-free muffin form!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Whisk pancake mix, water and 1/2 cup syrup just until blended. (Batter should still be slightly lumpy.)
  • Spoon into 12 muffin pan cups sprayed with cooking spray; place on rimmed baking sheet.
  • Top with Singles pieces, then bacon and eggs. (Muffin cups will be full.)
  • Bake 16 to 18 min. or until centers are set and edges are lightly browned.
  • Serve warm topped with remaining syrup.

Make Ahead

These savory muffins can be prepared ahead of time. Cool, then freeze in freezer-weight resealable plastic bags up to 2 months. When ready to serve, place muffins on microwaveable plate. Microwave on HIGH 1 min. or until heated through. (No need to thaw first.)

Note

The baking sheet is placed under the filled muffin pan before baking the muffins to catch any juices that might drip over the sides of the pan as the muffins bake.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 350
Total fat 10g
Saturated fat 4g
Cholesterol 205mg
Sodium 910mg
Carbohydrate 50g
Sugars 15g
Protein 14g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from A Keeper! Just had these for dinner and everybody really enjoyed them. It is something different, easy, and tasty. I know other reviewers were disappointed the egg filled over the actual muffin cup, but I just ladled enough egg to reach the top after everything else was in the cup and by the time it rose, it looked like a typical muffin. I did drizzle syrup before I ate it, my husband didn't. He also would like a little more cheese, but I used the deli thin sliced cheese and maybe the individually wrapped slices are thicker. Oh, and I needed to cook it for 2 more minutes after the suggested time.
Date published: 2017-03-20
Rated 1 out of 5 by from Not making again Because the tins are so full, the eggs spilled over and were tough. The pancake part was tasteless. Only one person in my family said they have had worse...I may have like them better if it was a biscuit with bacon and cheese and egg on the side. I wasted 6 eggs, Bacon, cheese and my time. Sorry!
Date published: 2017-03-16
Rated 3 out of 5 by from What a mess! Yes, the muffin tins are full and now my oven is full of cooked on egg. Great flavor but you need to use large muffin tins.
Date published: 2017-03-17
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