Savory Cheese and Bacon Waffles

We have a waffle joint near us that serves a waffle similar to this. It’s my favorite thing to get when I go maybe once a year. Clayton has never gone to the restaurant with me so I decided to recreate it for him and well it’s pretty amazing! Hold the maple syrup for this, because I love that they serve it with an over easy egg on top and sour cream on the side. It’s perfection and the perfect meal for brunch on the weekend, or dinner during the week too!

This recipe makes 2 big Belgium waffles for me, so sometimes I have to double if we need more. Half it, double it, triple it do whatever you need to do to make enough! Also I put 2-4 servings because for me 1/2 of a waffle is plenty, so the serving size does vary. Also the number of eggs you make to top your waffle differs on preference, I usually make one egg per serving, so I usually fry up 4 eggs.

Also our local butcher shop sells crumbled bacon which is just ground bacon and I do believe it’s perfect for this recipe. If your butcher shop sells something like that I encourage you try it! I use it often for recipes like this or recipes that call for bacon bits or even chopped bacon. It is perfect to use as a topping for your soups, baked beans, or these waffles!

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Savory Cheese and Bacon Waffles
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 2-4
  • 4 slices of bacon or ½ cup crumbled bacon
  • 2 eggs
  • 1 cup milk
  • 3 Tablespoons butter, melted
  • 1½ cups flour
  • 3 teaspoons baking powder
  • dash of salt
  • dash of black pepper
  • 1 cup grated sharp Cheddar cheese
  • 2 green onions, sliced
  • sour cream
  • butter
  • eggs
  1. Cook the bacon in a skillet until crisp and brown. Transfer to a paper towel lined plate to drain. Chop the bacon into bite-size pieces. (If using crumbled bacon, fry the ground bacon in skillet and transfer to paper towel to drain.)
  2. In a bowl, whisk together 2 eggs, 1 cup milk and 3 Tablespoons melted butter. Add dry ingredients - 1½ cups flour and 3 teaspoons baking powder and season with salt and pepper. Whisk until smooth. As always with a waffle batter, if batter is too thick add a splash more of milk.
  3. Add most of the chopped bacon, cheddar cheese and green onions to batter. Reserve some of each item for the garnish.
  4. Preheat a waffle maker and brush with melted butter. Cook waffles in batches until golden brown.
  5. Heat skillet with additional butter over medium-high heat and cook eggs to your liking. Season with salt and pepper.
  6. Serve waffles with an egg on top, garnish with remaining bacon, cheese and green onions, and add a side of sour cream.


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