If you like your breakfasts more savory than sweet, you’re going to love this savory waffle recipe! They’re every bit as fluffy and delicious as the standard, but they swap the sugar and syrup for crispy bacon and sharp cheddar.
Preheat the waffle maker according to manufacturer’s instructions.
Combine the flour, baking powder, and salt in a large bowl. Add the milk and egg and whisk to combine until no large lumps remain.
Add the crumbled bacon and shredded cheese and fold them in.
Grease the pre-heated waffle iron with nonstick cooking spray. Add enough batter to fill half of the iron-- I added 1 cup of batter to my 6” waffle iron.
Cook for 3-4 minutes, or until the waffles are fully cooked in the center and beginning to brown around the edges.
Repeat steps 4 and 5 until all of the batter is used. You can keep the cooked waffles warm in a 250ºF oven for up to 30 minutes while you make the remaining waffles.
Enjoy immediately, garnished with your choice of toppings.
Notes
Keep cooked waffles warm in a 250ºF oven for up to 30 minutes if you want to serve all of them at the same time.
Leftover waffles can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze any leftovers for up to 3 months.
Reheat in a toaster, toaster oven, or 350ºF oven; reheating will take a bit longer if you’re starting with a frozen waffle. A microwave will work too, but your waffle will be soggier.