Vegetarian Bacon Egg and Cheese McGriddle
Start your morning on a high note with this irresistible Vegetarian Bacon Egg and Cheese McGriddle, a plant-based twist on the fast-food classic. Fluffy homemade pancakes infused with a hint of maple syrup serve as the bun, sandwiching layers of crispy vegetarian bacon, creamy scrambled eggs, and melty cheddar cheese for a sweet-and-savory breakfast treat. Perfect for vegetarians and anyone looking to recreate a diner-quality sandwich at home, this recipe is ready in just 35 minutes and makes two hearty servings. Whether you’re meal prepping for the week or indulging in a lazy weekend brunch, these McGriddles deliver bold flavors and comfort food satisfaction with every bite. Plus, keywords like “vegetarian breakfast sandwich,” “easy homemade McGriddle,” and “sweet and savory breakfast” make this the ultimate recipe to satisfy your morning cravings!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 tablespoons Sugar
- 0.75 cup Milk
- 3 large Eggs
- 4 pieces Vegetarian bacon
- 4 slices Cheddar cheese
- 2 tablespoons Maple syrup
- 2 tablespoons Vegetable oil
- 1 tablespoon Butter
Instructions
In a medium bowl, mix together the all-purpose flour, baking powder, salt, and sugar. This will be the dry ingredients for your pancakes.
In another bowl, whisk together 1 egg and the milk. Add the maple syrup and stir to combine.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix to keep the pancakes fluffy.
Heat a non-stick skillet over medium heat and lightly coat with a portion of the vegetable oil.
Pour about 1/4 cup of the pancake batter into the skillet to form a small pancake. Repeat to make more pancakes. Cook each pancake for about 2-3 minutes on each side, or until golden brown and cooked through. Set aside and keep warm.
In a separate pan, cook the vegetarian bacon according to the package instructions until crispy. Remove and set aside.
Wipe the pan, then add butter and melt over medium heat. Beat the remaining 2 eggs and pour them into the pan. Scramble gently until just set and cooked through.
To assemble the McGriddle, place one pancake on a plate. Layer with a slice of vegetarian bacon, some scrambled eggs, and a slice of cheddar cheese. Top with another pancake to form a sandwich.
Repeat for the second serving. Serve warm and enjoy your Vegetarian Bacon Egg and Cheese McGriddle.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 3201 mg | 139% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 61.5 g | ||
| Protein | 65.5 g | 131% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 772 mg | 59% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1105 mg | 24% | |
*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.
