Bacon Stuffed Pancake Muffins w/ Syrup

Happy Hump Day foodies! I am having very weird cravings the last few days. From wanting mashed potatoes with gravy, macaroni and cheese, fried chicken, hard boiled egg sandwiches smothered in mustard on top of gooey melted cheese and potato chips. Such is my life.

As I was daydreaming about all of these deliciously fattening foods yesterday, I had a moment of complete genius. You see, I had some bacon I needed to use up and I was at a loss of what to make for dinner. I decided on breakfast for dinner because we had some hard-boiled eggs that I HAD to make a sandwich out of, but I knew that would not cut it for Nick.

I thought about pancakes. I thought about waffles. I thought about a myriad of other options, all of which required some sort of cooking equipment from my pantry that I did not want to get out.

What’s a foodie to do? I will tell you – become a creative genius. I decided to make Bacon Stuffed Pancake Muffins injected with Maple Syrup. Oh yes, you read that correctly. I stuffed muffin tins with pancake batter and crispy bacon to make an incredibly new and delicious breakfast option.

Nutritional Information
Servings: about 12
Serving Size: 1 Bacon Pancake Muffin with 1 tablespoon
Calories: 157.5
Fat:2.9 g
Carbohydrates: 28.2 g
Fiber: .5 g
Protein: 4.3 g
Points+: 4

Ingredients:

  • 2 cups bisquick
  • 2 eggs
  • 1 cup milk
  • 1 tablespoon Splenda
  • 6 slices bacon, cooked crispy and small dice
  • ¾ cup maple syrup

Directions:

  • Preheat oven to 400 degrees F
  • Grease a cupcake tin and set aside
  • In a large bowl combine the bisquick, eggs, milk, Splenda and diced bacon
  • Combine so that all of the ingredients are completely integrated and there are minimal bubble pockets in the bisquick
  • Using 1/3 cup measuring cup, fill the cupcake tin
  • Bake for 10 to 12 minutes or until a toothpick inserted in the middle comes out clean
  • Using a cooking syringe, inject 1-tablespoon syrup in the top of each bacon pancake muffin
  • Remove and ENJOY!

These were so fun to make. Nick was thoroughly impressed with my ingenuity. I didn’t admit it, but so was I. I was slightly concerned that the bisquick was not going to fluff up the way I wanted it to when cooked in the muffin tin. I breathed a sigh of relief when I realized everything was coming together very well.

This is going on the permanent rotation for breakfast foods. I mean who would not love biting into a pancake muffin to find it filled with crispy bacon pieces and maple syrup?? That’s what I thought, NOBODY!

Enjoy,

Mel