Pancake Bread with Cheesy Scrambled Eggs and Crispy Bacon

Instructions:

Make the Pancake Bread:

Preheat oven to 350°F (175°C). Grease a loaf pan with butter or line with parchment.

In a bowl, whisk flour, sugar, baking powder, and salt.

In another bowl, whisk milk, eggs, melted butter, and vanilla.

Combine wet and dry ingredients, mixing until just combined (don’t overmix).

Pour into loaf pan and bake 45–50 minutes, until golden and a toothpick comes out clean.

Cool slightly, then slice into thick “bread” slices.

Cook the Bacon:

Heat a skillet over medium heat. Cook bacon until crispy, flipping as needed.

Drain on paper towels.

Make the Cheesy Scrambled Eggs:

In a bowl, whisk eggs with milk/cream, salt, and pepper.

Heat butter in a nonstick skillet over medium-low heat.

Pour in eggs and gently stir with a spatula until they start to set.

Add shredded cheese and fold in until creamy and fluffy.

Assemble the Plate:

Place slices of pancake bread on a plate.

Add a generous portion of cheesy scrambled eggs.

Serve with crispy bacon on the side (or tuck inside like a breakfast sandwich).