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Preheat oven to 375F. Spray a 9×9-inch square baking pan or casserole dish with cooking spray and even drizzle with ¼ cup melted butter; set aside.
To a medium bowl, add the pancake mix, ½ cup milk, 1 egg, remaining ¼ cup melted butter, and whisk until smooth, some tiny lumps are okay. Pour over the melted butter in pan; set aside.
Evenly sprinkle with 1 cup of cheese.
Evenly sprinkle with half the bacon; reserve remainder to sprinkle on top; set aside.
In a large bowl, add remaining milk, remaining 3 eggs, green onions, pepper and whisk to combine. Evenly pour over the cheese and bacon in pan.
Evenly top with 1 cup cheese and bacon and bake for about 35 to 40 minutes, or until lightly golden brown and set in the center.
Garnish with additional green onions and serve immediately. Recipe is best hot and fresh but leftovers will keep airtight in the fridge for up to 4 days. Reheat gently in the microwave or as desired.