Breakfast & Brunch
This bacon, egg, and cheese McGriddle recipe delivers the ultimate breakfast indulgence—crispy pancake stacks with gooey cheese rivers and perfectly cooked bacon. The secret lies in cooking the pancakes just right: golden on the outside, tender inside, with that signature fluffy texture that makes every bite irresistible.
I’ve perfected this version after years of testing, ensuring the cheese melts into rich, stretchy rivers while the bacon stays crispy and the eggs remain perfectly runny or fully cooked, depending on your preference.
The beauty of this recipe is its flexibility—whether you prefer fluffy pancakes or a crispy grid, the technique adapts to your taste. The bacon cooks up smoky and savory, while the eggs add a creamy contrast, all held together by the melty cheese that binds every layer.
This isn’t just breakfast; it’s a hearty, satisfying meal that feels like a hug in plate form, perfect for lazy weekends or a weekend brunch spread. The best part? It comes together faster than you’d expect, with minimal prep and maximum flavor.
What you’ll end up with is a towering stack of pancakes—crispy at the edges, soft in the center—layered with crispy bacon, a perfectly cooked egg, and rivers of melted cheese that ooze with every bite.
The aroma alone will wake up your kitchen, and the first forkful delivers that perfect balance of textures and flavors. This isn’t just a McGriddle; it’s a breakfast masterpiece that’s easier to make than you’d think, with a few key techniques to ensure every component shines.
Pair it with maple syrup, fresh berries, or a drizzle of honey for the full experience, and don’t forget the coffee or orange juice to wash it all down.
Whether you’re feeding a crowd or treating yourself to a solo indulgence, this recipe delivers every time. Let’s get cooking—your taste buds will thank you.
Ingredients for bacon egg and cheese mcgriddle
Crispy pancakes, smoky bacon, and melty cheese—this breakfast stack is pure indulgence.
| Ingredient | Amount | Notes |
|---|---|---|
| Bacon 🥓 | 8 oz | Thick-cut preferred for crispiness |
| Large Eggs 🥚 | 4 whole | Room temperature for even cooking |
| American Cheese Slices 🧀 | 4 slices | Mild and melty variety |
| Buttermilk Pancake Mix 🥞 | 1 box | Just add water, no substitutions |
| Unsalted Butter 🧈 | ½ cup | For cooking pancakes |
| Granulated Sugar 🍚 | 1 tbsp | For pancake batter |
| Vanilla Extract 🌸 | ½ tsp | Optional but recommended |
| Salt 🧂 | ¼ tsp | Fine grain preferred |
| Maple Syrup 🍁 | ½ cup | For serving |
| Fresh Strawberries 🍓 | ½ lb | Sliced for topping |
| Coffee ☕ | 1 cup | For serving |
The bacon is the star here—thick-cut stays crispy while cooking the pancakes. Kirkland Signature or Oscar Mayer are my go-tos, but any good-quality bacon works. Cook it first so you can keep it warm while assembling. The American cheese? Kraft Singles are reliable, but if you want extra gooeyness, grab Boar’s Head or Sargento. And don’t skip the room-temperature eggs—they cook more evenly and won’t turn rubbery. Pancake mix? Bisquick is foolproof, but any buttermilk mix will do.
No thick-cut bacon? Regular bacon cut into strips works, but it’ll crisp up faster. Eggs too runny? Add a splash of water to the yolk when serving. Cheese melting unevenly? Microwave the slices for 10 seconds before assembling. Short on strawberries? Blueberries or raspberries are perfect too. The pancake mix is the only tricky part—stick to the instructions, and don’t overmix the batter. That’s what makes them fluffy. And if you’re feeling fancy, swap the maple syrup for honey or chocolate syrup.
Keep the cooked bacon warm in a 200°F oven while you assemble. Pancakes reheat best in a toaster or skillet—just a minute or two until crispy again. The whole stack keeps for 2 hours in a warm oven if you’re feeding a crowd. Store leftovers in the fridge for 3 days, but honestly? They’re best fresh. And if you’re making these for a brunch spread, double the batch—trust me, you’ll need it.
Why You'll Love This Recipe
- Here’s what sold me: a whole meal for under $3 a serving, and it stretches when you reheat leftovers. Freeze extras for those days when you’d rather sleep in than cook. Plus, American cheese and bacon? That’s comfort food at its most affordable.
- One-Pan Magic: I swear, this is the kind of breakfast that turns my kitchen into a lazy Sunday morning even on a Wednesday. Just crisp the bacon in the same pan you’ll cook the pancakes—no extra dishes, no stress, and that smoky bacon fat? It’s the secret sauce for golden, fluffy griddles every time.
- Crispy-Creamy Perfection: Between us, there’s nothing better than that first bite: the buttermilk pancake’s tender crunch, the runny yolk pooling around the melted American cheese, and bacon so crisp it shatters like a potato chip. It’s messy, it’s satisfying, and it’s the kind of combo that makes you question why you ever ate plain toast.
- Breakfast for Any Day: Honestly, this isn’t just for mornings. Pack a few in a to-go box for a post-gym snack, or serve them at brunch when your friends overcomplicate things with fancy pastries. It’s my go-to for lazy weekend mornings too—no one judges you for eating this at 11 AM.
Step-by-step instructions for bacon, egg, and cheese McGriddles
Here's how to build breakfast perfection with crispy pancakes, melted cheese rivers, and smoky bacon.
Cook the Bacon Until Crispy
Cut the 8 oz bacon into 4 equal pieces—this makes them cook faster and fit perfectly between pancakes. Place them in a cold skillet over medium heat and cook for 8-10 minutes, flipping once, until they're deep golden brown and crispy. Real talk: don't rush this step. The bacon needs to render fat and crisp up properly for that perfect crunch and flavor.
Transfer the cooked bacon to a paper towel-lined plate to drain excess fat. I like to keep the bacon warm while I finish the pancakes—just pop it back in the oven at 200°F for a few minutes if needed. Save the rendered bacon fat in the skillet—you'll use it later to cook the pancakes.
Prepare the Pancake Batter
In a large mixing bowl, combine the 1 box buttermilk pancake mix, 1 tbsp granulated sugar, 0.5 tsp vanilla extract, and 0.25 tsp salt. Add the 4 whole large eggs and mix until just combined—you're looking for a thick, lumpy batter. Don't overmix or your pancakes will turn out tough.
Here's the thing—this batter is ready to go, but if you want extra fluffy pancakes, let it rest for 5 minutes while you heat your pan. The resting time allows the dry ingredients to hydrate properly, giving you those light, airy pancakes we all love. If you're using the reserved bacon fat, you can skip adding extra oil to the pan.
Cook the Pancakes in Bacon Fat
Heat a large skillet over medium heat with the reserved bacon fat (or 2 tbsp unsalted butter if you didn't save the bacon fat). You want the fat to be hot but not smoking—350°F is about right. Pour ¼ cup batter for each pancake, spreading it into a 4-inch circle using the back of the spoon. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip carefully and cook the other side for another 1-2 minutes until golden brown. I like to keep the cooked pancakes warm in a 200°F oven while I finish the rest. The secret to crispy McGriddles is making sure each pancake gets that perfect golden color on both sides—this is what gives them that satisfying crunch.
Assemble the McGriddles
Here's where it gets fun—stacking the pancakes with all the good stuff. Place one pancake on each of 4 plates, then layer with 1 slice American cheese on top of each. You want the cheese to melt and create those gooey rivers we all love. Pop the plates under the broiler for 1-2 minutes until the cheese is fully melted and bubbly.
Quick tip: Watch the cheese like a hawk—it can go from perfect to burnt in seconds. Once melted, add another pancake on top of each stack, then place a piece of bacon on top of each. The heat from the pancakes will finish cooking the bacon slightly and infuse it with flavor.
Serve with Fresh Toppings
Slice the 0.5 lb fresh strawberries into thin pieces and arrange them on the side. Warm the 0.5 cup maple syrup slightly in the microwave (about 30 seconds) and pour it into a small pitcher. Serve each McGriddle stack with a cup of hot coffee on the side.
This is the moment that matters: dig in while everything is warm. The crispy pancakes, melted cheese rivers, smoky bacon, and fresh strawberries create the ultimate breakfast experience. The coffee cuts through the richness, and the maple syrup adds that perfect sweet finish. Enjoy every bite—you've earned it!
Pro Tips For Making Bacon Egg And Cheese Mcgriddle
- CRISP THE BACON FIRST: Cook the bacon until it’s almost done—just past crispy but before it turns brittle. This keeps it flexible enough to fold into the pancake without shattering (yes, I’ve seen it happen), and the rendered fat adds flavor to the griddle. Save that grease instead of wiping it out—it’s liquid gold for the pancakes.
- CUT CHEESE INTO STRIPS: Skip the whole slices—they slide off the griddle like a bad first date. Cut American cheese into ¼-inch strips so they melt evenly and stick to the pancake without flopping out. Pro move: Press them into the pancake with a spatula while it cooks so they don’t escape when you flip.
- USE MEDIUM-HIGH HEAT: High heat burns the pancakes before the egg sets; low heat makes them gummy. Medium-high (a 6–7 out of 10) gives you a golden crust on the pancake while the egg stays creamy and the cheese melts smoothly. Watch for bubbles forming on the pancake’s edges—that’s your cue to flip.
- SALT THE PANCAKE MIX: Buttermilk pancake mix is already salty, but the bacon and cheese will mute that flavor. Toss in an extra ½ teaspoon of salt per cup of mix—it balances the richness and makes the whole thing taste like it was ordered, not homemade. (Your secret’s safe with me.)
Troubleshooting your bacon egg and cheese mcgriddle
Cheese Won’t Melt
If your cheese isn’t melting properly, it’s likely because the pancakes aren’t hot enough. Place the cheese slices between two pancakes and broil for 30-45 seconds instead of 1-2 minutes—this gives the cheese time to melt without burning.
For extra gooeyness, microwave the cheese slices for 10 seconds before assembling. I’ve found that Boar’s Head or Sargento brands melt better than standard Kraft Singles. 🧀
Pancakes Too Dry
Overcooking pancakes is the usual culprit here. Cook them over medium heat for 2-3 minutes per side, and resist the urge to flip too early—wait until bubbles form on the surface.
If they’re already dry, brush the tops with 1 tsp melted butter and cover with a damp paper towel for 30 seconds in the microwave. For extra moisture, add 1 tbsp milk to your batter next time. 🥞
Bacon Too Soft
Thick-cut bacon needs patience—cook it over medium heat for 8-10 minutes, flipping once, until deep golden brown. If it’s still soft, increase the heat to medium-high for the last 2 minutes to crisp it up.
To keep bacon warm while you finish cooking, place it in a 200°F oven on a wire rack. I swear by Kirkland Signature or Oscar Mayer for that perfect crunch. 🥓
Eggs Overcooked
If your eggs are rubbery, they were likely overcooked. Cook them in the same skillet as the pancakes over low heat for 2-3 minutes (sunny-side up) or 4-5 minutes (fully cooked). For runny yolks, remove the egg from the pan 30 seconds before it’s fully set.
Pro tip: Crack eggs into a small bowl first to prevent spills, and use room-temperature eggs for even cooking. 🥚
Stack Won’t Hold
If your McGriddle collapses, the pancakes might not be crispy enough. Cook them until golden brown on both sides, and let them cool slightly before assembling. For extra stability, add a thin layer of peanut butter between pancakes—it acts as a glue!
Also, broil the cheese for 30 seconds to create a sticky seal. Trust me, this trick keeps everything together. 💪
Pancakes Burn Before Cheese Melts
Broiling cheese too long turns pancakes into charcoal. Instead, use the oven method: Place the assembled stack on a baking sheet and broil for 1-2 minutes, watching closely.
For a foolproof approach, melt the cheese in the microwave for 20 seconds first, then assemble and broil for just 30 seconds. This two-step process ensures crispy pancakes and perfect cheese every time. ✨
Nutrition facts
Frequently asked questions
Can I make these McGriddles ahead of time?
You can prep components in advance! Cook the bacon and pancakes ahead, then store them separately in the fridge for up to 2 days. Reheat pancakes in a skillet until crispy and bacon in the oven at 350°F for 5 minutes. Assemble fresh for maximum flavor—cheese melts best when everything's piping hot.
What's the best cheese for melty rivers?
American cheese is classic, but for extra gooeyness, try Muenster or Colby Jack. Avoid sharp cheeses like cheddar—they won't melt as smoothly. Pro tip: Microwave cheese slices for 10 seconds before assembling to jumpstart the melting process.
Can I use sausage instead of bacon?
Swap bacon for cooked breakfast sausage or crumbled sausage patties. Brown it first, then proceed with the recipe. For extra flavor, try spicy Italian sausage or maple-glazed sausage. Just adjust cooking time—sausage cooks faster than bacon.
Why are my pancakes too dense?
Overmixing the batter is the #1 cause. Stir just until combined—lumpy is good! Also ensure your eggs are room temperature and don't skip the 5-minute rest before cooking. For extra fluffiness, fold 1 tbsp whipped cream into the batter.
How do I make these gluten-free?
Use a gluten-free pancake mix (like King Arthur) and ensure your bacon is gluten-free. For binding, add 1 tbsp xanthan gum to the batter. Keep all other ingredients the same—just check labels for hidden gluten in cheese or toppings.