Breakfast
Bacon, Egg and Cheese Pancake Casserole
45 minServes 6Nutri-Score C€€
C
45 min
45 minBacon, Egg and Cheese Pancake Casserole
what you need
Ingredients
liquid egg whites (cooked and scrambled)Dairy907 g
Kodiak Buttermilk Power Cakes mix (prepared with water per package instructions)Bakery220 g
water (for the pancake batter)Beverages240 ml- reduced fat shredded cheese (shredded)Dairy100 g
- sugar free syrup (plus extra for serving)Pantry180 ml
bacon (cooked and crumbled)Meat6 pieces- cooking spray (for greasing the dish)Pantry5 g
per serving
Nutrition
311kcal
- Carbs
- 25 g
- Proteins
- 36 g
- Fat
- 8 g
what you’ll use
Tools
Baking dish
Mixing bowl
Whisk
Frying pan
Oven
step by step
Method
- Step 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.
- Step 2
Make the pancake batter
- Whisk the Kodiak mix with the water following the package instructions.
- Stir in the sugar free syrup until smooth.
- Step 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.
- Step 4
Bake
- Bake at 175 °C for 20 minutes.
- Top with the shredded cheese and return to the oven until melted.
- Step 5
Serve
- Cut into six portions and serve with extra syrup if desired.