Petit-déjeuner
Bacon, Egg and Cheese Pancake Casserole
45 minPour 6Nutri-Score C€€
C
45 min
45 minBacon, Egg and Cheese Pancake Casserole
recette de
Zach Coen, RD/LN
@zachcoen
1 recette
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
liquid egg whites (cooked and scrambled)Produits laitiers907 g
Kodiak Buttermilk Power Cakes mix (prepared with water per package instructions)Boulangerie220 g
water (for the pancake batter)Boissons240 ml- reduced fat shredded cheese (shredded)Produits laitiers100 g
- sugar free syrup (plus extra for serving)Épicerie180 ml
bacon (cooked and crumbled)Viandes6 morceaux- cooking spray (for greasing the dish)Épicerie5 g
par portion
Nutrition
311kcal
- Glucides
- 25 g
- Protéines
- 36 g
- Lipides
- 8 g
ce que vous utiliserez
Ustensiles
Plat allant au four
Saladier
Fouet
Poêle
Four
pas à pas
Préparation
- Étape 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.
- Étape 2
Make the pancake batter
- Whisk the Kodiak mix with the water following the package instructions.
- Stir in the sugar free syrup until smooth.
- Étape 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.
- Étape 4
Bake
- Bake at 175 °C for 20 minutes.
- Top with the shredded cheese and return to the oven until melted.
- Étape 5
Serve
- Cut into six portions and serve with extra syrup if desired.