Puffed Pancake Brunch Casserole

puffed pancake brunch casserole Entree
Puffed Pancake Brunch Casserole
  • Prep 0 min
  • Total 0 min
  • Servings


  • 1/2 cup (125 mL) butter
  • 2 cups (500 mL) Bisquick* Mix
  • 2 cups (500 mL) milk
  • 8 eggs
  • 1 cup (250 mL) shredded Swiss cheese
  • 1 lb cubed cooked ham (about 3 cups)
  • 1 package precooked bacon, chopped
  • 2 cups (500 mL) shredded Cheddar cheese
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) ground mustard
  • Dash ground nutmeg


  • 1
    Heat oven to 375ºF. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Place butter in dish; place in oven until melted, about 10 minutes.
  • 2
    In medium bowl, mix Bisquick mix, 1 cup of the milk and 2 of the eggs with whisk until tiny lumps remain. Pour over butter in baking dish. Layer with Swiss cheese, ham, bacon and Cheddar cheese. In large bowl, mix remaining 1 cup milk, remaining 6 eggs, the salt, mustard and nutmeg. Pour over casserole.
  • 3
    Bake uncovered 35 to 40 minutes or until golden brown. Let stand 10 minutes before serving.

  • Quote: "Nothing slows down life and starts off a good day more than a good breakfast. We're a breakfast family. We love to sit down together and have breakfast. The aroma of breakfast cooking gets everyone going." Heather Markowski

No nutrition information available for this recipe

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