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Dinner time is hard. Well, it’s easy for me, but it’s hard when you’re trying to please everyone in the house. Usually when I come up with something, I don’t have everything I need and the last thing I want to do is run to the store. When I find a recipe that everyone loves and is easy, I keep it in rotation.
There are certain items that I always buy and make sure we have extra on hand. Eggo products are one of those things. I love the Eggo Thick & Fluffy Waffles for a quick breakfast for myself. I also keep Eggo Homestyle Waffles and Eggo Buttermilk Mini Pancakes on hand for the kids. They work for breakfast, as well as quick snacks. Have you ever thought of incorporating them into your cooking though? I used the Eggo Buttermilk Mini Pancakes when I made pot pies and they worked perfect!
Best part? I know you’re going anyway and Target has all Eggo products on sale for $1.99 through 5/13. All Eggo products are also now made with colors and flavors from natural sources and no artificial flavors. Just look for the green banner on the boxes.
Back to my pot pies. My son loves them, but I have honestly never tried to make a legit, regular pie sized one. I make mini pot pies.
12 Eggo Buttermilk Mini Pancakes
1 lb chicken breasts, cut into bite size pieces
1/2 half medium onion, chopped
1/2 cup chicken broth
1 cup veggies
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1 cup shredded cheese
1/4 cup pancake mix
1/4 cup milk
Heat the oven to 375 and grease 12 regular size muffin cups. Lay out an Eggo Buttermilk Mini Pancake in the bottom of each muffin cup.They fit perfectly! They also don’t need to be completely thawed. If you don’t have the mini pancakes, quarter an Eggo Homestyle Waffle. That should work just as well.
In a skillet, heat olive oil or vegetable oil (I prefer olive) and cook the cut up chicken until no longer pink. Add the onion and chicken broth. When it’s simmering, add your vegetables and seasonings. You can use whatever you want for veggies. This time, I used frozen peas and canned carrots. Use what you have left over in the fridge or something you know the kids will eat. Cook until almost all the liquid is gone.
In a bowl, stir together the pancake mix, milk, and the egg. In each muffin cup, on top of the pancake, add a quarter cup of the chicken and veggie mixture. Spoon a tablespoon of the milk and egg mixture on top and sprinkle with cheese. Do all the cups like that.
Bake it for about 30 minutes. With a knife, loosen the sides and remove the muffin cup. Dinner is served! My kids can eat these straight from the oven. I don’t even need to make anything else for them. I make them sit down for dinner and talk to us though.
- 12 Eggo Buttermilk Mini Pancakes
- 1 lb chicken breasts, cut into bite size pieces
- 1/2 half medium onion, chopped
- 1/2 cup chicken broth
- 1 cup veggies
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1 cup shredded cheese
- 1/4 cup pancake mix
- 1/4 cup milk
- 1 egg
- Preheat oven to 375. Grease 12 muffin cups. Lay one Eggo Buttermilk Mini Pancake in the bottom of each muffin cup.
- In a skillet, heat oil and cook the cut up chicken until no longer pink. Add the onion and chicken broth. When it's simmering, add your vegetables and seasonings.
- In a bowl, stir together the pancake mix, milk, and the egg.
- In each muffin cup, on top of the pancake, add a quarter cup of the chicken and veggie mixture. Spoon a tablespoon of the milk and egg mixture on top and sprinkle with cheese. Fill all muffin cups.
- Bake for 30 minutes.