Preheat oven to 350 degrees. Spray an 8x8x2-inch oven-safe baking dish with nonstick spray, set aside. Prepare pancake and waffle mix according to package directions. Cook pancakes according to package directions, using about 1/3 cup batter for each pancake; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
A hearty take on bread pudding, this recipe is made with pancake mix! Enjoy layers of ham, cheese, and eggs.
Servings and Ingredients
Ingredients
Serves 9
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee buttermilk complete pancake and waffle mix | ||
| 1 ¼ c. Hy-Vee 2% reduced-fat milk | ||
| 6 Hy-Vee large eggs | ||
| 2 tbsp. Hy-Vee Dijon mustard | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| 1 (8-oz.) pkg. Hy-Vee cubed cooked ham, divided | ||
| 1 c. Hy-Vee shredded sharp Cheddar cheese, divided | ||
| Fresh chives, chopped, for garnish |
Things To Grab
- 8x8x2-inch oven-safe baking dish
- Hy-Vee nonstick cooking spray
- Medium bowl
- Whisk
- Skillet
- Large bowl
- Meat thermometer
Directions
Whisk together milk, eggs, mustard, salt, and black pepper until combined; set aside. Cut pancakes into 1-inch pieces; place half in prepared baking dish. Top with 4-oz. cubed ham and 1/2 cup shredded Cheddar cheese. Repeat layers using remaining pancakes, remaining ham, and 1/2 cup shredded Cheddar cheese. Pour egg mixture over top.
Bake 55 to 60 minutes or until eggs are set and internal temperature reaches 165 degrees. Garnish with chopped fresh chives, if desired.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 160mg
- Sodium: 940mg
- Total Carbohydrates: 23g
- Protein: 15g
Daily Values
0%
Iron 10%
0%
Calcium 15%
0%
Vitamin D 6%
0%
Potassium 2%