Buzz
Indulging in a pancake breakfast sandwich is a must for anyone who loves the perfect balance of salty and sweet. The combination of crispy bacon, creamy eggs, melted cheese, and fluffy pancake batter creates a harmonious blend of smoky, savory, and sweet flavors. This iconic pairing deserves to be celebrated, and what better way than uniting them in a glorious casserole? Let’s honor the sacred marriage of BEC and pancake batter in this delightful dish.
This BEC pancake casserole brings together all the elements of a hearty breakfast in one delicious slice. It’s a show-stopping centerpiece for brunch gatherings or a smart solution for meal-prepping weekday breakfasts. I initially envisioned a layered dish with a soft pancake base, a rich egg center, and a crispy topping of cheese and bacon. However, the casserole had its own ideas. After pouring the egg over the pancake batter, I turned to grab the bacon, only to find the egg had disappeared. Surprisingly, the layers still formed, but the pancake batter and egg swapped places.
Pancake batter contains baking soda, which starts creating bubbles as soon as it’s mixed with liquid. This causes the batter to become lighter than the egg, allowing it to rise while the denser egg sinks to the bottom. Despite this, I recommend keeping the original layering order because spreading the batter first ensures even distribution, and it’s fascinating to watch the transformation. As the pancake batter rises, it envelops some of the cheese and bacon, so there’s no need to mix everything manually—the oven does the work for you.
Begin by cooking the bacon until it’s nearly done to your preference, as it will continue to cook in the oven. If you’re using sausage or other raw meats, ensure they’re fully cooked. I baked the bacon to achieve a chewy texture, but you can also fry it in a pan or use the microwave. Chop the bacon into bite-sized pieces once cooked. In a separate bowl, whisk the eggs with salt and pepper. Grease a casserole dish—I used a shallow eight by eleven-inch Pyrex dish—to prepare for assembly.
After prepping the ingredients, mix the pancake batter. I opted for a boxed pancake mix that only requires water, but homemade batter works just as well. To achieve a thicker consistency, I used slightly less water than recommended—one cup instead of one and a third cups. Regardless of the recipe, the batter should be thick enough to hold an “S” shape for at least 30 seconds, even if it softens slightly.
Spread the pancake batter evenly into the greased casserole dish, then pour the whisked eggs over it. Top with shredded cheese and chopped bacon. Bake at 375°F for 20-25 minutes until the top is golden and puffed. The bottom will form a distinct egg layer, while the top becomes a fluffy pancake layer filled with bacon and cheese. Customize the recipe by swapping meats, adding herbs, or including sautéed veggies. Serve with a drizzle of maple syrup for extra flavor. Store leftovers in the fridge for up to five days.
BEC Pancake Casserole
Ingredients:
2 cups of boxed pancake mix
1 cup water
8 eggs
½ teaspoon salt
A pinch of black pepper
4 strips of cooked bacon, chopped
1 cup shredded cheddar cheese
Preheat your oven to 375°F and grease a medium casserole dish with butter.
In a bowl, whisk together the eggs, salt, and pepper. In another bowl, combine the pancake mix with water, stirring until just mixed—small lumps are fine. Pour the batter into the prepared dish, spreading it evenly. Layer the whisked eggs over the batter, then top with shredded cheese and chopped bacon. Bake at 375°F for 20-25 minutes, or until the casserole is puffed and golden brown on top.
