Steph Cozza
Updated December 16, 2015

This piece originally appeared on Spoon University.

I love breakfast food as much as the next person — actually, probably more than the next person. I’m one of those people who goes to a diner at 10 pm and orders the pancakes and bacon special. And I may or may not like to think of the day McDonald’s announced their 24-hour breakfast menu as a national holiday.

Don’t judge, just try this rad recipe that will satisfy your breakfast food needs at all hours of the day (or night).

Photo by Steph Cozza

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 1



  • 1 piece bacon
  • 2 tablespoons pancake mix
  • 1 tablespoon milk
  • 1 egg


Heat a skillet and cook bacon until crispy.

GIF by Steph Cozza

Chop up bacon into small pieces and set aside.

GIF by Steph Cozza

In one bowl, combine Bisquick and milk. Mix.

GIF by Steph Cozza

In another bowl, crack open the egg and take out one tablespoon of egg whites and add it to the pancake batter.

GIF by Steph Cozza

Add bacon pieces to batter.

GIF by Steph Cozza

Pour batter onto skillet. Flip once bubbles rise to the surface and the edge begins to lift.

GIF by Steph Cozza

Immediately after flipping, use a wine glass to cut a circle out of the center of the pancake.

GIF by Steph Cozza

Fill hole with the leftover egg.

GIF by Steph Cozza

Cover skillet for 1 to 2 minutes, until the whites have set.

GIF by Steph Cozza

Slide onto a plate, egg side up, and serve with maple syrup.

GIF by Steph Cozza

Recipe inspired by Nathaniel Harley.

Related: How to Make Breakfast Oats While You Sleep
Bacon, Sausage and Tater Tot Breakfast Bake
The Meat-Lover’s Veggie Breakfast Burrito

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