Crispy Bacon Waffles

Growing up, breakfast at our house meant waffles on Sundays – plain, classic waffles topped with syrup and butter. That’s just how we did it. When my husband suggested adding bacon to the waffle batter, I thought he was a little crazy.

But you know what? He was onto something big. These bacon waffles aren’t just two breakfast favorites served side by side – they’re a whole new way to start your day. The salty bacon pieces mixed right into the waffle batter create something that’s so much better than eating them separately. And the best part? It’s actually easier than cooking both things on their own.

What Kind of Bacon Should I Use?

Regular sliced bacon works great for these waffles, but you’ve got plenty of options to play with. Center-cut bacon tends to be meatier and less fatty, which can give you more crispy bits to work with, while thick-cut bacon offers bigger, more substantial pieces throughout your waffles. If you’re cooking the bacon fresh for this recipe, make sure to cook it until it’s nice and crispy – this will give you the best texture when it’s mixed into the waffle batter. You can even save some time by cooking your bacon ahead and storing it in the fridge, just make sure to crisp it up quickly in the microwave or pan before crumbling.

Options for Substitutions

Need to switch things up with these savory waffles? Here are some helpful swaps you can try:

• Almond flour: If you don’t have almond flour, coconut flour works well (use 2 tablespoons instead of 1/4 cup since it’s more absorbent). Regular all-purpose flour is also fine in the same amount, but note that it won’t be low-carb anymore.
• Cheddar cheese: Feel free to experiment with other firm cheeses – mozzarella, monterey jack, or gruyere all work great. Just make sure to grate them yourself for the best melting.
• Green onions: You can swap these with chives, finely diced regular onions, or even dried onion flakes (use 2 teaspoons if using dried).
• Bacon: While bacon gives these waffles their signature flavor, you could use ham, turkey bacon, or even cooked and crumbled breakfast sausage. For a vegetarian version, try using mushrooms sautéed until crispy.
• Eggs: The eggs are crucial for binding in this recipe and can’t be easily substituted without changing the texture significantly, so I recommend keeping them in.

Watch Out for These Mistakes While Cooking

The biggest challenge when making bacon waffles is getting them crispy – a common mistake is opening the waffle iron too early, which can lead to torn, soft waffles that stick to the plates. Instead, wait until the steam coming from your waffle iron significantly decreases before checking for doneness.

Another crucial error is not preheating your waffle iron properly – make sure it’s completely hot before adding the batter, and always give it a generous coating of non-stick spray between each waffle to prevent sticking.

To avoid soggy waffles, make sure your bacon is crispy and well-drained before adding it to the batter, and don’t overload the waffle iron – using too much batter will result in overflow and uneven cooking. For extra crispiness, let your waffles rest on a wire rack instead of stacking them on a plate, which traps steam and makes them lose their crunch.

What to Serve With Bacon Waffles?

These savory bacon waffles are perfect for breakfast or brunch, and there are so many tasty ways to serve them! Since they’re already packed with bacon and cheese, try topping them with a fried egg and letting that runny yolk create a natural sauce. A drizzle of maple syrup might sound unusual, but the sweet-and-salty combination really works here. For a complete meal, add some fresh fruit on the side – think crisp apple slices or juicy berries to balance out the richness of the waffles. You could also serve them alongside some simple sautéed vegetables or a light mixed green salad if you’re enjoying these for lunch.

Storage Instructions

Keep Fresh: These savory bacon waffles stay good in the fridge for up to 3 days when stored in an airtight container. I like to place a paper towel in the container to absorb any excess moisture and keep them from getting soggy.

Freeze: Make a big batch and freeze these tasty waffles for up to 2 months! Just let them cool completely, then place them in a freezer bag with parchment paper between each waffle to prevent them from sticking together. They make such an easy grab-and-go breakfast option.

Crisp Up: To get these waffles back to their crispy glory, pop them in the toaster or toaster oven straight from the fridge or freezer. A quick 2-3 minute toast will make them taste almost as good as fresh! If you’re in a hurry, 30 seconds in the microwave works too, though they won’t be as crispy.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 35-40 g
• Fat: 50-55 g
• Carbohydrates: 10-15 g

Ingredients

• 2 tbsp diced green onions (thinly sliced, white and green parts)
• 1/2 cup cooked bacon (crumbled or finely chopped)
• 1/4 cup almond flour
• 2 large eggs
• 3/4 cup shredded cheddar cheese (sharp cheddar works best)
• 1/2 tsp baking powder

Step 1: Preheat and Prepare Ingredients

Start by preheating your waffle iron to get it ready for cooking.

While the waffle iron is heating, beat the eggs in a medium-sized bowl until they are well combined.

Next, fold in all remaining ingredients to create a smooth batter.

Ensure that all the ingredients are evenly mixed to achieve consistent chaffles.

Step 2: Cook the Chaffles

Once the batter is ready, fill the waffle iron about 2/3rds full with the batter to avoid overflow.

Close the waffle iron and allow it to cook until no more steam is coming from the sides, indicating that the chaffle is cooked through.

This usually takes about 3 minutes, though timings can vary depending on your specific waffle iron.

Step 3: Manage Cooked Chaffles

Remove the cooked chaffle carefully from the waffle iron and set it aside.

Continue with the remaining batter, repeating the process until all the batter is used and all chaffles are cooked.

As a tip, you can keep finished chaffles warm by placing them in an oven preheated to 200 degrees F.

This ensures they remain warm and crisp while you finish cooking the rest of the batter.

Step 4: Serve and Enjoy

Once all the chaffles are cooked and kept warm, they are ready to be served.

Enjoy them as is, or with your favorite toppings.

Perfect for breakfast or a delightful snack any time of the day!