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Anyone who knows me, knows I love a good McDonalds Breakfast! The reality is – it isn’t healthy and is expensive to have often. One of my favorite breakfast dishes there is the Bacon, Egg, and Cheese McGriddle, the flavor of the maple pancake along with the bacon, egg, and cheese is something I have been looking to replicate for a long time. This Bacon McGriddle Breakfast Casserole was just what I was looking for to satisfy my McDonalds craving in the morning.

Bacon McGriddle Breakfast Casserole Preparation

This Bacon McGriddle recipe is pretty simple and you may have a majority of the ingredients at home if you make your own breakfasts regularly.

You can substitute the bacon for sausage, but the bacon is delicious!

Ingredients you will need include:

Complete pancake mix
Large Eggs
Milk
Shredded Cheese
Cooked and diced Bacon
Maple Syrup
Salt

Begin with preheating your oven to 350°.

Next, grease an 11×7 or 8×8 casserole dish (double this recipe for a 9×13 dish if you have a large family or are taking this to a group event). A 11×7 or 8×8 casserole dish serves 6.

Start mixing the ingredients by combining 3/4 cup of pancake mix, 2 large eggs and 1 cup of milk in a bowl. Whisk until mostly smooth, some lumps are expected and are ok to leave.

Then add in 2/3 cup of shredded cheese (any kind is ok, I used Colby Jack, since this is what I had in the fridge), 3 strips of cooked, diced bacon, 3 tablespoons of maple syrup, and 1/4 teaspoon of salt. Mix well until all the ingredients are coated in the pancake mix.

Casserole Baking

Bake the Bacon McGriddle Breakfast Casserole for approximately 30 minutes or until a toothpick comes out clean from the center.

Serving Bacon McGriddle Breakfast Casserole

Wait approximately 5 minutes after the casserole is out of the oven to cut and serve.

Serve with additional maple syrup to taste.

Leftover Reheating

This Bacon McGriddle Breakfast Casserole is a great make-a-head breakfast. I like to make it on the weekends to take to work during the week. It heats up well in the microwave for a quick and easy weekday breakfast.

Other Breakfast Recipes

I also have a great make-a-head Amazing Egg Casserole. This casserole is delicious, but takes a little more preparation than the Bacon McGriddle Casserole.

Bacon Egg and Cheese McGriddle Breakfast Casserole

Rebecca Showalter

An Easy Drive Thru Alternative

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Cooling Time 5 mins

Total Time 45 mins

Servings 6 servings

Calories 201 kcal

Equipment

1 11×7 or 8×8 pan

Ingredients

3/4 Cup Complete Pancake Mix
1 Cup Milk
2 Large Eggs
2/3 Cup Shredded Cheese
3 Strips Bacon Cooked and Diced
3 Tbsp Maple Syrup
1/4 tsp Salt

Instructions

Preheat the oven to 350°.
Grease 11×7 or 8×8 baking dish.
Combine pancake mix, milk, and eggs in medium sized mixing bowl.
Add cheese, bacon, maple syrup, and salt to the pancake mixture.
Mix until all ingredients are coated in pancake mixture.
Pour and spread evenly into baking pan.
Bake for approximately 30 minutes or until a toothpick comes out clean.
Let cool for 5 minutes before cutting and serving.
Enjoy!

Notes

Sausage can be substituted for bacon.

Keyword Bacon Egg and Cheese, Breakfast Casserole, Easy Breakfast, McGriddle

Indiana Winters call for delicious and easy soup recipes to help warm up these chilly nights! This Instant Pot Chicken Pot Pie Soup is a perfect way to fulfil the comfort food need with out all the extra calories since it skips the crust! I have to say though, it is delicious served with biscuits!

Preparation Of Chicken Pot Pie Soup

To begin making this Instant Pot recipe start with chopping up your celery, carrots and potatoes. I like smaller pieces and chopped them in approximately 1/4″ sections, but you can leave them larger if you prefer. Make sure to peel your potato first! Then combine your diced celery, carrots and potatoes in the instant pot along with the frozen corn, cubed chicken, chicken broth and spices (minced onion, seasoned salt, pepper, dried thyme). Then stir the mixture gently before sealing your pressure cooker and preparing to cook!

Cooking

Once all your ingredients are in your Instant Pot your ready to start the cooking process. Set the Instant Pot on Manual High Pressure for 10 minutes. Then allow time for your pressure cooker to get to pressure, generally this takes approximately 10-15 minutes.

After your pressure cooker has reached temperature and cooked for 10 minutes allow your pressure cooker to naturally release for 10 minutes before doing a manual release.

Once your pressure has released you’re ready to add in the remaining ingredients, the frozen peas and heavy cream. Put your Instant Pot on the Sauté function for 5 minutes and stir consistently. This will help to thicken your soup.

Now you’re ready to enjoy your Chicken Pot Pie Soup!

If you enjoy this recipe make sure to also check out or other Instant Pot Soups including our Instant Pot Cheese Vegetable Soup and Instant Pot Beef Vegetable Soup!

Ingredients

3/4 Cup Chopped Celery

3/4 Cup Chopped Carrots

1 Large Potato Diced (Approx 1/2 Cup)

2/3 Cup Frozen Corn

1 3/4 Cup Chicken Broth

1 1/2 lbs Chicken Breast Cubed

1 1/2 Teaspoon Minced Onion

1 Teaspoon Seasoned Salt

1/2 Teaspoon Pepper

1/2 Teaspoon Dried Thyme

2/3 Cup Peas

1 Cup Heavy Cream