It’s a new twist on my prosciutto egg cups recipe! Thanks to a recent pancake kick, I’ve been looking for non-traditional ways to pair them with eggs. Why not put a new spin on that pancakes, bacon and eggs combo? Look out, Denny’s – we may have found a new grand slam (featuring buttery syrup from The Maple Guild!)
Don’t forget to sign up for the Yolk Lover’s Guide for helpful egg tricks, featured breakfasts by followers, and the latest recipes (all free!).
- 1 cup pancake batter (I used boxed batter mix to keep it quick)
- 4 strips of bacon (uncooked)
- 4 eggs
- Seasoning of your choice (I used parsley and a Tuscan spice mix)
- Maple syrup (I use this one)
Estim. Prep & Cooking Time: 30 mins.
- Preheat oven to 400 degrees Fahrenheit.
- Prepare pancake batter according to box instructions (1 cup of batter mix took about 3/4 cup water for the box mix I used).
- Grease a frying pan or skillet and heat on medium.
- Scoop some pancake batter onto the pan in order to start making the first pancake. Use enough batter that the pancake only expands to be about 4 inches in diameter.
- Use this method to make 4 pancakes total. Be sure not to overcook them, as they’ll be baked in the oven, too.
- When the pancakes are finished, lightly coat 4 sections of a muffin tin with baking spray.
- Wrap each uncooked strip of bacon around the sides of four separate muffin tin sections. It’s okay if the bacon overlaps on itself.
- Cut or pull each pancake apart in half to create semi-circles. Fold one semi-circle into each muffin tin section, with the round side up.
- Use the other half of each pancake to create a thin pancake layer at the bottom of each muffin tin section. To do this, I pulled them apart into smaller pieces to cover wherever the bottom of the muffin tin section was showing. This may not require the entire second half of each pancake.
- Crack an egg into each bacon cup, and then season however you’d like. I used a Tuscan spice mix.
- Place the muffin tin in the oven, and set a timer for 20 minutes. Check on the cups after 15 minutes. I usually let them go the full 20 so the egg whites set but the yolks still move around when you wiggle the muffin tin.
- Let cool for a few minutes, then remove each bacon cup from the muffin using a ladle or your hands. I use a knife to loosen the edges first.
- Top with a little parsley if you’d like, and then drizzle with maple syrup!
- Take pictures of your bite-sized breakfast. Tag me for a chance to be featured in the Yolk Lover’s Guide. Dig in.
View this post on Instagram
Bacon pancake cups 😱🥞🥓 dipped in Vermont syrup from @themapleguild 👌🏽recipe soon - happy Monday! ••••••••• #mondaymotivation #baconlove #baconwrapped #baconporn #pancakes #pancakeporn #pancakelover #breakfastideas #breakfastporn #breakfast #brunchporn #mealprep #eggs #eggrecipes #bakedeggs #yolkporn #putaneggonit #showmeyoureggs #eeeeats #dcigers #dcfoodie #dcfoodporn #vermontmade #foodandwine #food52 #bonappetitmag #epicurious #wapofood #giantfood #mapleitcontest