Frühstück
Bacon, Egg and Cheese Pancake Casserole
45 Min.Für 6Nutri-Score C€€
C
45 Min.
45 Min.Bacon, Egg and Cheese Pancake Casserole
was Sie brauchen
Zutaten
liquid egg whites (cooked and scrambled)Milchprodukte907 g
Kodiak Buttermilk Power Cakes mix (prepared with water per package instructions)Backwaren220 g
water (for the pancake batter)Getränke240 ml- reduced fat shredded cheese (shredded)Milchprodukte100 g
- sugar free syrup (plus extra for serving)Vorräte180 ml
bacon (cooked and crumbled)Fleisch6 Stücke- cooking spray (for greasing the dish)Vorräte5 g
pro Portion
Nährwerte
311kcal
- Kohlenhydrate
- 25 g
- Eiweiß
- 36 g
- Fett
- 8 g
was Sie verwenden
Utensilien
Auflaufform
Rührschüssel
Schneebesen
Bratpfanne
Backofen
Schritt für Schritt
Zubereitung
- Schritt 1
Cook the egg whites and bacon
- Scramble the liquid egg whites in a pan until fully cooked.
- Cook the bacon until crisp, then crumble it.
- Schritt 2
Make the pancake batter
- Whisk the Kodiak mix with the water following the package instructions.
- Stir in the sugar free syrup until smooth.
- Schritt 3
Layer the casserole
- Spray the casserole dish and pour in half of the batter, spreading it evenly.
- Add the scrambled egg whites and sprinkle over the crumbled bacon.
- Top with the remaining batter.
- Schritt 4
Bake
- Bake at 175 °C for 20 minutes.
- Top with the shredded cheese and return to the oven until melted.
- Schritt 5
Serve
- Cut into six portions and serve with extra syrup if desired.