Bacon, Egg, and Cheese Pancake Balls (with Cake Pop Maker)
"I wanted to make a quick-and-easy-to-eat brunch item and this was perfect! They are moist and packed full of flavor. This will be a crowd-pleaser for sure and great for brunch potlucks! You can also freeze the leftovers and heat up for a quick morning breakfast, great for kids! Dip balls into maple or blue agave syrup and top with confectioners' sugar or country gravy."
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Ingredients34 m servings 231 cals
Original recipe yields 9 servings (18 pancake balls)
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
- Beat 3 eggs in a small bowl until smooth; pour into the hot skillet. Cook, stirring, over medium heat until scrambled and set, about 5 minutes.
- Preheat a cake pop maker according to manufacturer's instructions.
- Combine remaining egg, baking mix, milk, and vegetable oil in a large bowl to make pancake batter.
- Fold crumbled bacon, scrambled eggs, and Cheddar cheese gently into the batter.
- Fill wells of preheated cake pop machine with batter. Cook until golden brown, 4 to 6 minutes. Repeat with remaining batter.
- Cook's Notes:
- Use another type of cheese if preferred.
- Another option is to add 1/2 of a cooked breakfast sausage to plain waffle batter in the cake pop machine to make easy pigs in a blanket pops!
Per Serving: 231 calories; 13.6 g fat; 18.4 g carbohydrates; 8.9 g protein; 96 mg cholesterol; 542 mg sodium. Full nutrition
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