Giant Cheesy Egg Pancake

Giant Cheesy Egg Pancake

This is a favorite at our house. My hubby, the baby & I all love it.


6 eggs

3/4 cup milk

1 cup shredded cheese

chopped green chilies (optional)


salt & pepper

salsa (optional)

Instructions: Crack eggs in a bowl. Add milk; whisk until frothy. Stir in cheese, cracked pepper and a dash of salt. Add green chilies if desired.

In a saucepan, put enough butter to coat the pan and turn heat to low.

Once butter is melted, pour egg mixture into pan.

Let cook on low-medium heat until it begins to cook through and is brown on one side. If you’re good at flipping large floppy items, you can simply flip the egg pancake to cook the other side. I’m not, so I get a second pan, put it on top of the first, then “flip” the pancake into the other pan and let the other side cook.

When browned on both sides and cooked through, slice in pizza-style slices and serve with salsa if desired.

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