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Egg and Bacon Pancake Muffins

0hr
32min
6 servings

What You Need

1-1/2 cups complete pancake and waffle mix
1 cup water
3/4 cup maple-flavored or pancake syrup, divided
3 KRAFT Singles, quartered
6 slices cooked OSCAR MAYER Bacon, crumbled
6 eggs, beaten

NUTRITION INFORMATION

Serving Size 1 serving
Amount per Serving
Calories 350.00kcal
Fat Cal 0
%DV*
Total Fat 10.00g
13%
Saturated Fat 4.00g
20%
Trans Fat 0.00g
Cholesterol 205.00mg
68%
Sodium 910.00mg
40%
Total Carbohydrates 50.00g
18%
Dietary Fibers less than 1g
3%
Sugars 15.00g
30%
Protein 14.00g
28%
Vitamin A 8% • Vitamin C 0% • Calcium 15% • Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.
Egg and Bacon Pancake Muffins

Make It

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.