Sugar Shack Maple-Black Pepper Double Bacon and Eggs
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Sugar Shack Maple-Black Pepper Double Bacon and Eggs

with Savoury Apple-Cheddar Pancakes

Maple syrup enthusiasts, look no further than this recipe for that all-Canadian flavour. Classic breakfast vibes meet Quebecois sugar shack decadence in this unbeatable breakfast-for-dinner feast!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

200 g

Bacon Strips

2 unit


(Contains Egg)

150 g

Breakfast Baking Mix

(Contains Egg, Milk, Wheat)

1 unit

Gala Apple

56 g

Baby Spinach

½ cup

Cheddar Cheese, shredded

(Contains Milk)

28 g


(Contains Peanuts)

4 tbsp

Maple Syrup

1 tsp

Cracked Black Pepper

½ tbsp

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

½ tbsp


1.5 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

/ per serving
Calories0 kcal
Energy (kJ)0 kJ
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Large Bowl
Medium Bowl
Measuring Spoons
Large Non-Stick Pan
Aluminum Foil



Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add pecans to a parchment-lined baking sheet. Toast in the top of the oven, stirring halfway until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Remove from oven and transfer pecans to a plate. Reserve baking sheet.


Core apple. Coarsely grate half the apple. Thinly slice remaining apple.Add half the vinegar (use all for 4 ppl), 1/2 tbsp (1 tbsp) maple syrup and 1/2 tbsp (1 tbsp) oil o a large bowl. Season with salt and pepper. Stir to mix. This is your dressing!Combine breakfast baking mix and 3/4 cup water in a medium bowl, then whisk until smooth. Stir in grated apples and cheddar cheese until combined.

Cook bacon and start pancakes

Carefully arrange bacon strips on the prepared baking sheet used to toast nuts. Season with cracked black pepper. Roast in the middle of the oven until cooked through and almost crispy, 8-9 min.While bacon roasts, heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp butter, then swirl the pan until melted. Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan. Cook on one side for 2-3 min.


When bubbles begin to form on the surface of each pancake, flip with a spatula. Cook until golden-brown, 1-2 min. (TIP: Reduce heat to medium-low if pancakes are browning too quickly!)Transfer pancakes to a plate, then cover with foil to keep warm. Repeat with 1/2 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.Once bacon has been in the oven for 8 minutes, carefully remove from oven. Drizzle 1/2 tsp maple syrup over each slice. Finish baking in the oven until crispy and glazed, 4-6 min.**

Cook eggs

Reheat the same pan over medium-low.When hot, add 1/2 tbsp (1 tbsp) butter, then swirl the pan until melted. (NOTE: If preferred, pan-fry eggs using 1/2 tbsp oil, instead of butter.)Crack in 2 eggs (4 eggs). Season with salt and pepper. Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)


Add spinach, pecans and remaining apples to bowl with dressing. Toss to coat. Divide pancakes, salad and bacon between plates.Top pancakes with eggs.Serve remaining maple syrup alongside for dipping.


If you've opted for double bacon, prepare, cook and plate it in the same way the recipe instructs you to prepare and cook the regular portion of bacon.