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Pancake Breakfast Casserole
Pancake breakfast casserole recipe using leftover pancakes, eggs, cheese, and bacon, baked into an easy make-ahead breakfast for busy mornings.
Servings 4 servings
Calories 201kcal
Ingredients
- 8 small prepared pancakes store-bought or homemade
- 4 large eggs
- ½ cup whole milk 4 fl oz | 120 mL
- ½ cup shredded cheddar cheese 2 oz | 55 g
- 4 strips cooked bacon chopped
- 1 tablespoon melted butter 0.5 oz | 14 g
- Salt and black pepper to taste
- Optional: maple syrup for serving
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch (23x23 cm) baking dish.
- Layer the pancakes in the baking dish, overlapping slightly.
- In a bowl, whisk eggs, milk, melted butter, salt, and pepper until smooth.
- Pour the egg mixture evenly over the pancakes. Sprinkle chopped bacon and shredded cheddar cheese on top.
- Bake for 25–30 minutes or until eggs are set and cheese is melted and golden.
- Let cool for a few minutes, then cut into squares. Drizzle with maple syrup if you like!
Notes
Nutrition
Calories: 201kcal | Carbohydrates: 2g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 197mg | Sodium: 323mg | Potassium: 158mg | Sugar: 2g | Vitamin A: 519IU | Calcium: 164mg | Iron: 1mg