Bacon Egg and Cheese Pancake Donuts: Whole wheat pancake batter is stuffed with cheesy eggs and then glazed with maple syrup and sprinkled with bacon, all served up in donut form. A breakfast dream come true.
I remember when McDonald’s introduced the McGriddle sandwich–egg, sausage, and cheese all on a pancake bun. I was completely disgusted–how could that taste good? This was about the time I got married, eons ago, and my groom ordered one while we prepared to take off on our honeymoon.. He was so excited to try it–and I still remember his eyes rolling into the back of his head as he bit into it. He said that it magically worked and I had to try it. I caved in and took a bite–and yep, it was good!!
To be honest, McDonald’s is not my thing. BUT sweet and savory breakfast foods are totally my jam. I love my Sweet and Savory Breakfast Pizzas and dipping my sausage into syrup. And candied bacon–I could eat it all day long!
One day when my family was out to breakfast, I snagged a bite of my son’s pancakes and eggs together, an idea hit me–a brilliant idea. What if I could create a breakfast to go that featured eggs, pancakes, and bacon? Oh yes, it had been done many times before–but what if I stuffed pancake batter with cheesy scrambled eggs and baked into shape of donuts? What if I glazed it in maple syrup and crumbled bacon over the the top? I broke my rule of no phones at the restaurant and pulled my phone out to text myself the idea. I can be forgetful in my old age 🙂
Upon seeing my text to myself later that day, I got to work experimenting. I made a simple whole wheat pancake batter to start with. I put about 2-3 tablespoons of the batter into a greased donut mold, just to cover the bottom. And then cooked up some scrambled eggs and sprinkled the pancake batter with the eggs (that were slightly under cooked).
After the donuts cooled slightly, I carefully removed them from the donut mold to cool all they way. Be sure you grease the pan really well, or you may be tempted to say a few choice words at this moment.
Finally, I dipped the tops of the donuts into maple syrup and sprinkled with bacon.
Well just look at that!!! No, NOT the fact that I am WAY overdue for a manicure!! Look at the PERFECT breakfast combination. Everything you could want in a portable treat. And it is healthy–whole grain batter, eggs & bacon for protein, and a touch of sweetness from the syrup. Oh, I am in love–and so is my whole family! Even my groom of 13 years agrees that these are way better than ANY breakfast sandwich he could order out!
- For the Pancake Batter:
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 egg
- 1 cup milk or buttermilk
- For the Eggs:
- 2 eggs, whisked
- a dash of salt and pepper
- ¼ cup sharp cheddar cheese
- 1 tablespoon milk
- For Assembling:
- ¼ cup maple syrup
- 2 strips bacon, cooked and crumbled
- butter or oil for greasing pan
- Preheat oven to 400 degrees. Grease a donut pan designed for 6 donuts well with butter or oil.
- Place bacon in oven to bake while preparing donuts.(Bakes at 400 degrees for 20 minutes, or until crispy)
- For batter: Mix together flour, baking soda, and baking powder. Set aside and whisk egg with milk and stir into batter until well combined. Set aside.
- For the eggs: Whisk eggs, salt and pepper, cheese, and milk together. Cook over low heat until just set, but not cooked through. Set aside.
- Pour 2-3 tablespoons of batter into donut mold–enough to just cover bottom of mold. Evenly sprinkle eggs over donut batter. Cover the eggs with remaining batter.
- Bake for 10 minutes.
- Cool on rack in pan for about 5 minutes. Gently remove each donut from mold.
- Once donuts have cooled, dip each donut top into the maple syrup and top with the baked and crumbled bacon.
- Can be eaten fresh, or stored in fridge or freezer until serving. But best when warmed through.
I love my Wilton Donut Pan for making these.