Carrot Cake Pancakes + Bacon & Egg Cups

Share Carrot Cake Pancakes + Bacon & Egg Cups – Great Mother’s Day Brunch Ideas!

Carrot Cake Pancakes + Bacon & Egg Cups

Brunch has become a ritual at our house as a way to connect with our youngest daughter Stacey. To be honest, we needed to retrieve our propane tanks which she stored during our multi-move process. It was a great deal for both of us. We’re back in business for the grilling season and Stacey scored a delicious brunch!

To satisfy our sweet tooth, I flipped up a decadent batch of Carrot Cake Pancakes. These pancakes are a fun riff on the much loved dessert. Crushed pineapple, pumpkin pie spice and finely shredded carrot are stirred into your favorite pancake mix. Then pineapple cream cheese frosting is layered between a short stack of pancakes and sprinkled with toasted walnuts. Very yummy, but dessert-level sweet and quite filling, so keep them small.

Bacon & Egg Cups are a super easy, protein-packed brunch entree. Simply line muffin tins with slices of Canadian bacon, top with an egg, shredded cheese and bake. During the last 5 minutes, top with cooked, chopped bacon and finish with a sprinkle of fresh snipped chives. It doesn’t get any easier! I made a small batch of 6, but the recipe yields 12, making them a great option for a crowd. Just in time for a Mother’s day brunch! These would also be a great make ahead breakfast option for the week. You can jazz these up further with a dash of Tabasco or your favorite salsa.

I rounded out the menu with this light Strawberry & Feta Salad, featured in my Savory Dutch Pancake post. Do check out this pancake recipe as another option for your Mother’s day brunch.

Enjoy the recipes below and a very happy Mother’s day to all the Mom’s out there.

Bacon & Egg Cups

INGREDIENTS

• 8 0z. bacon, cooked and crumbled

• 12 slices Canadian bacon

• 12 large eggs

• kosher salt & freshly ground pepper, to taste

• 4 ounces shredded Cheddar cheese

• 2 tbsp. fresh snipped chives

DIRECTIONS

Heat oven to 350°F.
Spray 12-cup muffin pan with cooking spray. Place one slice Canadian bacon in each cup. Add one egg and sprinkle with salt & pepper, to taste. Divide cheese evenly among muffin cups. Bake 10 minutes, then top with cooked chopped bacon and finish baking for 5-7 additional minutes, or until eggs are set. If you prefer your yolks more on the runny side, decrease cook total cook time by a few minutes. Sprinkle with chives and serve.

Carrot Cake Pancakes

* Carrot Cake Pancakes are pineapple & carrot flecked pancakes with cream cheese topping

* Bacon & Egg Cups feature eggs baked in Canadian bacon lined muffin tins topped cheese, bacon and chives.

5 from 1 vote

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Course: Breakfast

Keyword: Bacon, brunch, carrot cake, Easy, eggs, pancakes

Servings: 6 servings

Author: Adapted from Hungry Jack Carrot Cake Pancakes with Cream Cheese Frosting

Ingredients

• 4 ounces cream cheese softened
• 2 tablespoons butter softened
• 1 1/2 cups powdered sugar
• 1 8 oz. can crushed pineapple in juice, divided
• 2 c. pancake mix I used Bisquick, which calls for milk & eggs. If your mix calls for water, follow those directions. Then add sugar, pineapple, carrots and raisins, if using.
• 1 c. milk
• 2 eggs
• 1/4 cup sugar
• 1 teaspoon pumpkin pie spice plus additional for garnish
• 2/3 cup shredded peeled carrot
• 1/3 cup raisins optional (I did not include raisins)
• No-Stick Cooking Spray
• 1/3 cup walnut pieces toasted

Instructions

• Beat cream cheese and butter in medium bowl with electric mixer on medium speed until smooth and creamy. Beat in powdered sugar and 1/3 cup pineapple until creamy.
• Combine pancake mix, sugar and pumpkin pie spice in medium bowl. Stir in milk and eggs and until completely blended. Stir in remaining pineapple, carrot and raisins (if using).) Let stand 3 minutes.
• Coat griddle or large skillet with no-stick cooking spray. Heat griddle to 350°F or skillet over medium heat. Pour slightly less than 1/4 cup batter for each pancake onto hot griddle to make 16 (3-inch) pancakes. Cook 1 to 1 1/2 minutes on each side or until done.
• Place 1 pancake on each serving plate. Spoon 1 rounded tablespoon cream cheese mixture on top of each pancake, spreading with back of spoon. Repeat layers three times using remaining pancakes and cream cheese mixture. Sprinkle with pumpkin pie spice and walnuts.