Bacon Egg and Cheese McGriddle
Satisfy your breakfast cravings with this homemade Bacon Egg and Cheese McGriddle—a delightful combination of sweet and savory flavors that will make your mornings unforgettable! This recipe features fluffy, maple-infused pancake buns that perfectly complement crispy bacon, a gooey slice of American cheese, and a freshly cooked egg. Perfectly balanced with the right touch of sweetness and a hearty filling, this homemade McGriddle is easy to whip up and ready in just 40 minutes. Whether you love over-easy eggs or a fully cooked yolk, this versatile breakfast sandwich is customizable to suit your taste. Serve it hot for a quick grab-and-go option or a leisurely weekend brunch. If you're searching for breakfast sandwich recipes, maple pancake ideas, or easy bacon and egg recipes, this Bacon Egg and Cheese McGriddle is the ultimate comfort food that hits all the right notes!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 tablespoon Granulated sugar
- 0.25 teaspoon Salt
- 0.75 cup Milk
- 2 tablespoons Maple syrup
- 1 Egg for batter
- 1 tablespoon Cooking oil or butter for frying
- 4 Eggs for sandwich
- 4 American cheese slices
- 8 Bacon strips
- to taste Salt and pepper
Instructions
Start by preparing the pancake batter: In a mixing bowl, combine the flour, baking powder, sugar, and salt.
In a separate bowl, whisk together milk, maple syrup, and 1 egg for the batter. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be slightly lumpy.
Preheat a griddle or nonstick pan over medium heat. Once hot, lightly grease with cooking oil or butter.
Pour about 1/4 cup of batter onto the griddle for each pancake, forming a round shape. Cook until bubbles start to form on the surface and the edges look set, about 2 minutes.
Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through. Remove pancakes and set aside.
While pancakes are cooking, fry the bacon strips in a separate pan over medium heat until crispy, about 4-6 minutes. Remove and drain on paper towels.
In the same pan used for bacon, discard excess grease leaving a thin layer. Crack the other 4 eggs and cook them to the desired doneness (over easy, sunny side up, or well done). Season with salt and pepper.
To assemble each McGriddle, layer an American cheese slice on one pancake, followed by 2 strips of bacon, and a cooked egg. Top with another pancake to sandwich the fillings.
Serve the bacon egg and cheese McGriddles warm and enjoy!
Nutrition Facts
Calories |
1912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 42.6 g | 213% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1125 mg | 375% | |
| Sodium | 4541 mg | 197% | |
| Total Carbohydrate | 153.8 g | 56% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 57.6 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 1160 mg | 89% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1393 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
