Savory Waffles with Bacon and Cheddar
These savory bacon cheddar waffles are crispy on the outside, fluffy inside, and loaded with crumbled bacon and melty sharp cheddar. A fun, filling breakfast or brunch ready in about 20 minutes.
Equipment
- Waffle iron or waffle maker
- Large mixing bowl
- medium mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Spatula or fork
- Cooking spray or pastry brush
- Kitchen scissors or knife
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar balances the savory flavors
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 3/4 cups whole milk
- 1/2 cup butter melted and slightly cooled
- 1 cup sharp cheddar cheese shredded
- 8 strips bacon cooked until crisp and crumbled
Instructions
- Preheat the waffle iron to medium-high and let it heat for at least 5 minutes. Lightly grease with cooking spray or brush with butter.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and black pepper.
- In a medium bowl, whisk the eggs. Add milk and melted butter and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently just until combined (a few lumps are fine—do not overmix).
- Fold in the shredded cheddar and crumbled bacon. Let the batter rest for 5 minutes.
- Scoop batter into the hot waffle iron (about 1/2 cup, or enough to fill without overflowing). Close the lid and cook 4–5 minutes, until golden and crisp.
- Carefully remove waffles and serve hot. Repeat with remaining batter, greasing the iron as needed.
Notes
Make-ahead: cool waffles completely, then refrigerate up to 3 days or freeze up to 2 months with parchment between layers. Reheat in a toaster for the crispiest results, or in a 350°F (175°C) oven for 5–7 minutes. Swap cheddar for gruyère or pepper jack. Extra-crispy tip: keep cooked waffles warm on a wire rack in a 200°F (95°C) oven while you finish the batch.
Nutrition
Calories: 390kcal | Protein: 16g | | | Sodium: 620mg