Maple Bacon Breakfast Bake
A sweet and savoury oven pancake filled with maple syrup and Cheddar cheese, then finished with crispy bacon. This easy breakfast bake combines the texture of a fluffy pancake with the comfort of a breakfast casserole.
Equipment
- Baking Dish, 8-Inch Square
- electric mixer
- Large mixing bowl
- Measuring cups
- Measuring spoons
- wooden pick
Ingredients
- 1 large egg lightly beaten
- ¾ cup all-purpose baking mix
- ½ tablespoon granulated sugar
- ⅓ cup plus 2 teaspoons milk
- 2 tablespoons maple syrup plus more for serving
- ¾ cup shredded Cheddar cheese divided
- 6 bacon slices cooked and crumbled
- Butter or cooking spray for greasing
Instructions
- Preheat the oven to 220°C.
- Lightly grease an 8-inch square baking dish.
- Place the egg, baking mix, sugar, milk and maple syrup in a large mixing bowl.
- Beat at medium speed with an electric mixer until smooth.
- Stir ¼ cup of the shredded Cheddar into the batter.
- Pour the batter evenly into the prepared baking dish.
- Bake for 12 minutes.
- Sprinkle the crumbled bacon and remaining ½ cup Cheddar over the pancake.
- Return the dish to the oven.
- Bake for another 3 to 5 minutes, or until the cheese has melted and a wooden pick inserted into the centre comes out clean.
- Let the pancake rest for 5 minutes.
- Cut it into 4 equal squares.
- Serve warm with additional maple syrup.
Notes & Wine Advice
Serving Suggestions
Serve each square warm with additional maple syrup. Add fresh berries, sliced apple or a simple fruit salad to balance the rich bacon and Cheddar flavours.Recipe Notes
Bisquick All-Purpose Baking Mix was used in the original recipe, but another comparable all-purpose baking mix can be used. The amount has been reduced from eight to four servings, so an 8-inch square baking dish is more suitable than the original 13 × 9-inch dish.Variations
Replace the Cheddar with Gouda, Monterey Jack or a combination of cheeses. Chopped cooked sausage can replace the bacon. Add sliced spring onions, chives or a pinch of smoked paprika for a more savoury flavour.Storage
Refrigerate cooled pancake squares in an airtight container for up to three days. Reheat them in the oven or air fryer until thoroughly hot. Individual portions can be frozen for up to one month and thawed overnight in the refrigerator.Wine Advice
A lightly sparkling Moscato complements the maple syrup and balances the salty bacon and Cheddar. For brunch, a dry sparkling wine is a fresher alternative.Nutrition values
Serving: 1 pancake square | Calories: 500 kcal | Carbohydrates: 53 g | Protein: 22 g | Fat: 24 g | Saturated Fat: 11 g | Sodium: 1050 mg | Sugar: 18 g