Pancake Breakfast Muffins
Kristan Roland
Updated Oct 3, 2016
Recipe by Kristan Roland, Confessions of a Cookbook Queen
Prep these pancake breakfast muffins ahead for fuss-free school mornings! Unlike traditional pancakes, these can be enjoyed on the go for a satisfying start to your day.
Pancake Breakfast Muffins
- Prep Time 15 min
- Total 35 min
- Servings 12
- Ingredients 4
Ingredients
- 6 oz Hormel® Black Label® Bacon Canadian, diced finely
- 2 cups Bisquick™ Original pancake and baking mix
- 2 large eggs
- 1 cup milk
Instructions
-
Step1Spray a large frying pan with nonstick cooking spray. Over medium heat, lightly brown diced Canadian bacon. Place on paper towels to cool.
-
Step2Preheat oven to 375°F. Line 12 muffin tins with cupcake liners.
-
Step3In a large bowl, combine Bisquick™ pancake and baking mix, eggs, and milk. Stir until just mixed -- mixture may have some lumps. Fold in cooled Canadian bacon pieces.
-
Step4Fill prepared muffin tins 2/3 full. Bake for 15 - 20 minutes or until a toothpick inserted in the center comes out clean. Serve warm with butter, or cool to room temperature and freeze for later.
Nutrition
120
Calories
3 1/2g
Total Fat
6g
Protein
15g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 120
- Calories from Fat
- 30
- Total Fat
- 3 1/2g
- 5%
- Saturated Fat
- 1 1/2g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 13%
- Sodium
- 330mg
- 14%
- Potassium
- 60mg
- 2%
- Total Carbohydrate
- 15g
- 5%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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