Apple Bacon Breakfast Cake

Plan This Recipe Print

Apple Bacon Breakfast Cake

Kim
The Cook
8 Servings
8 Ingredients
1 Comments

Sweet, savory, and fruit flavors all together in one pan. And who can resist cake for breakfast?

8 Servings
8 Ingredients
1 Comments

Ingredients

  • 1 cup peel and dice Apple
  • 2 tablespoons Maple Syrup #1
  • 1 ½ cups Pancake/Biscuit/Baking Mix, Whole Wheat
  • 1 ½ cups Milk
  • 4 individual Egg
  • 1 tablespoon Maple Syrup #2
  • 2 cups Cheddar Cheese, Shredded
  • 1 ¾ cups cook and dice Bacon

Containers

  • 1 8x8 Baking Pan

Supplies

  • Cooking Sprays
  • Labels
  • Foils

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Grease indicated number of 8x8 baking pans.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Grease indicated number of 8x8 baking pans.
  2. In a bowl, toss together diced apple and maple syrup #1. Spread apples evenly in the bottom of prepared pans.
  3. In the bowl, whisk together pancake mix, milk, eggs, and maple syrup #2 until smooth. Pour pancake mixture over apples.
  4. Sprinkle cheese and bacon evenly over the pancake mixture.
  5. Bake at 375 for 30-35 minutes until cooked through and lightly browned.

Nutrition Facts

Servings Per Recipe
8 Servings
Serving Size
4"x2" piece
Amount Per Serving
Calories
529
Total Fat
36g
Saturated Fat
14g
Trans Fat
0g
Cholesterol
182mg
Sodium
1002mg
Total Carbohydrates
29g
Fiber
0g
Sugar
12g
Protein
21g
WW Freestyle
17