Bacon, Egg, and Cheese Pancake Balls (with Cake Pop Maker)

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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.

By jennlup

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Recipe Summary

cook:
19 mins
total:
34 mins
prep:
15 mins
Servings:
9
Yield:
18 pancake balls
Nutrition Info
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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!

Nutrition Facts

Per Serving:
231 calories; protein 8.9g; carbohydrates 18.4g; fat 13.6g; cholesterol 95.6mg; sodium 542.5mg. Full Nutrition
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