The Poe boys love a complete, hot breakfast in the morning – but they also like to sleep until the bus comes. This recipe provides an easy to take, on the go breakfast for those mornings when you’re literally running out the door. Scrambled Eggs, cheese, bacon, and Better Batter pancake mix – what a great combination!

1 1/2 cups Better Batter Gluten Free Pancake Mix
2 cups water
1/4 c vegetable oil
1 large egg, beaten
4 eggs, scrambled as you like, and broken into coarse chunks
16 oz bacon, cooked until crisp, and cooled – 1/2 crumbled and 1/2 set aside as garnish, if desired
1 c shredded sharp cheddar cheese, hard goat cheese, or Daiya cheese substitute

Preheat oven to 400 degrees and grease 12 muffin cups very well.

Mix together Better Batter pancake mix, water, oil, and egg. Working quickly, stir in scrambled eggs, bacon, and cheese. Immediately divide batter into cups, until they are 2/3 full – batter will thicken as it stands, so work quickly for best results.

Top with bacon garnish, if desired and place in the oven. Bake for 20-25 minutes, or until puffed and golden brown.
Allow to cool for 5 minutes in the cups before removing and serving.

Refrigerate for up to 1 week or freeze in an airtight bag or container for up to a month. To reheat, microwave for 1 minute (30 seconds if not frozen) or place in a toaster oven for up to 3 minutes, or until warmed through.