Egg and Bacon Pancake Muffins
32 Min(s)
15 Min(s) Prep
17 Min(s) Cook
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!
What You Need
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6 servings
Original recipe yields 6 servings
1-1/2 cups complete pancake and waffle mix
1 cup water
3/4 cup maple-flavored or pancake syrup, divided
6 eggs, beaten
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Let's Make It
1
Heat oven to 350°F.
2
Whisk pancake mix, water and 1/2 cup syrup just until blended. (Batter should still be slightly lumpy.)
3
Spoon into 12 muffin pan cups sprayed with cooking spray; place on rimmed baking sheet.
4
Top with Singles pieces, then bacon and eggs. (Muffin cups will be full.)
5
Bake 16 to 18 min. or until centers are set and edges are lightly browned.
6
Serve warm topped with remaining syrup.
Kitchen Tips
Tip 1
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.)
Nutrition
Calories
350
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 205mg
68%
Sodium 910mg
40%
Total Carbohydrates 50g
18%
Dietary Fibers less than 1g
3%
Sugars 15g
30%
Protein 14g
28%
Vitamin A
8%
Vitamin C
0%
Calcium
15%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* 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.
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