Bacon, Cheddar, and Egg Casserole

Prep time: 10 minutes

Total time: 45-50 minutes

Servings: 1 9x9-inch square pan, 8-10 servings


  • ½ cup unsalted butter, melted
  • 1 cup Krusteaz Buttermilk Pancake Mix
  • 1 cup milk, divided
  • 4 large eggs, divided
  • 2 cups shredded cheese, divided
  • 10 slices bacon, cooked, drained and diced small, divided
  • 4 green onions, trimmed and sliced into think rounds plus more for garnishing if desired
  • ½ teaspoon freshly ground black pepper


  • Heat oven to 375°F. Spray 9x9-inch pan with cooking spray and evenly drizzle with ¼ cup melted butter, set aside.
  • In a medium bowl, combine the pancake mix, ½ cup milk, remaining ¼ cup melted butter and 1 egg; whisk until smooth. Pour over melted butter in pan; set aside.
  • Evenly sprinkle with 1 cup of cheese and with half the bacon. 
  • In a large bowl, add remaining milk, remaining 3 eggs, green onions, pepper and whisk to combine. Evenly pour over the cheese and bacon in pan.
  • Evenly top with 1 cup cheese and bacon and bake for about 35 to 40 minutes, or until lightly golden brown and set in the center. 
  • Garnish with additional green onions and serve immediately.