Bacon Cheddar Waffles are savory waffles for dinner. Of course that doesn't mean they aren't also fantastic for breakfast and brunch. These are a super fun and unexpected dish to serve for casual entertaining. Chock-full of smoky, delicious flavors, they'll wow everyone at the table! 
Typically, we think of waffles as a sweet breakfast or brunch food -- but savory waffles are also excellent for dinner.
I've served these savory Bacon Cheddar Waffles for various meals over the years and they're always a huge it.
Who doesn't love breakfast for dinner, anyway?
Ingredients for Bacon Cheddar Waffles
- bacon
- scallions
- all-purpose flour (1 to 1 gluten-free all-purpose flour is okay too)
- baking powder
- salt
- sugar
- milk
- eggs
- cheddar cheese
- grapeseed oil (or other neutral oil)
How to Make Them
(More detailed instructions are in the recipe card below.)
- Cook the bacon until it's golden and crispy.
- Add the scallions to the bacon fat in the pan and mix to blend. Then roughly chop the bacon and add it to the scallions. Set aside.
- In a large bowl, combine the flour with the baking powder, sugar, salt and pepper. In another bowl, whisk the eggs with the milk. Then whisk the contents of both bowls together.
- Fold in the bacon-onion mixture, cheese and oil.
- With a bit oil for each batch (even if it's non-stick), add the batter to the waffle iron, using it according to the manufacturer's instructions. (About ⅓ cup batter per waffle.)
- Let the waffles cool a bit and serve.
Recipe Tips and Substitutions
- Vegetarian? Even though these are called Bacon Cheddar Waffles, you're allowed to skip the bacon. 😉 Or, if you would like to turn these into interesting vegetarian savory waffles, substitute the bacon with chopped sun-dried tomatoes marinated in oil. (If you do this, you won't need a skillet -- just mix the sun-dried tomatoes with the scallions.)
- Gluten-free? You can make these gluten-free by using a 1 to 1 gluten-free all-purpose flour. My first choice is always Cup4Cup.
- Feel free to try other hard cheeses -- Swiss, Gruyère, Asiago or Fontina would all be great.
- If there's an excessive amount of bacon fat left in the pan after you remove the bacon and onions, use some of it in place of the grapeseed oil.
What to Serve with Savory Waffles for Dinner
Savory waffles are great with salads, chicken and pork dishes and roasted vegetables. Below are a handful of delicious suggestions . . . .
Salads
- Grilled Little Gem Lettuce Salad
- Fried Lemon Caesar Salad
- Apple Cranberry Salad with Chicken
- Persimmon Salad with Honey Pistachios
Chicken and Pork Dishes
- Quinoa Fried Chicken
- Apricot Chicken Thighs
- Perfect Spiced Pulled Pork
- Peach Pork Tenderloin with Chimichurri
Roasted Vegetables
- Cumin Roasted Vegetables
- Herbs de Provence Roasted Carrots
- Cauliflower Steaks with Orange-Basil Butter
- Balsamic Roasted Squash with Cranberries
Whether you have them for breakfast or dinner, with a salad or chicken, I hope you love these Bacon Cheddar Waffles as much as we do!
More savory waffle recipes:
Bacon Cheddar Waffles Recipe
Bacon Cheddar Waffles are savory waffles for dinner. Of course that doesn't mean they aren't also fantastic for breakfast and brunch. These are a super fun and unexpected dish to serve for casual entertaining.
*Makes 8 to 10 waffles
- waffle iron
- 5 strips bacon
- 1 cup finely chopped green onions
- 3 large eggs
- 1 cup milk
- 1¾ cups all-purpose flour ((you can substitute with a 1 to 1 gluten-free all-purpose flour) *)
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon granulated sugar
- ¾ teaspoon salt
- a few turns of freshly ground black pepper
- 1½ cups mild cheddar cheese, (grated)
- 6 tablespoons grapeseed oil * ((or other neutral oil, like vegetable))
-
Cook the bacon. Cover a large plate with a paper towel and set aside. In a large skillet, cook the bacon over medium heat until it's golden and crispy, about 4 minutes on the first side, and about 2 on the second. Use kitchen tongs to remove the strips and place them on the paper towel-lined plate to drain.
Turn off the heat, and leave the bacon fat in the pan
-
Prepare scallions. Add the scallions to the pan with the bacon fat. Then, roughly chop or crumble the bacon and add it back to the pan and mix it with the scallions. Set aside.
-
Make the batter. In a large mixing bowl, combine the flour with the baking powder, sugar, salt and pepper.
In another large bowl, whisk the eggs and milk together. Add the dry ingredients to it and mix until it's smooth. Fold in the bacon-onion mixture, cheese and oil, and gently mix until all of the ingredients are evenly blended.
-
Cook the waffles. With a bit of oil for each batch (even if it's non-stick), add the batter to the waffle iron, using it according to the manufacturer's instructions. (Mine is fairly standard and uses about ⅓ cup batter per waffle.)
-
Cool and serve. Let the waffles cool a bit and then serve.
* You can make these waffles gluten-free by using a 1 to 1 gluten-free all-purpose flour. My first choice is always Cup4Cup.
* If there's an excessive amount of bacon fat left in the pan after you remove the bacon and onions, use some of it in place of the grapeseed oil.
Calorie count is only an estimate.
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Deb|EastofEdenCooking
I was on my way out to the kitchen to start dinner and instead stopped to check my email. Wow, I am glad I did! The waffles are the best dinner I've seen in awhile! Just scrumptious Valentina!
valentina
I hope you try them, Deb! Thanks so much. 🙂
Annie @ Annie's Noms
Yes, yes, yes, I need these in my life!! They are insanely amazing! What a fantastic idea for waffles!
valentina
Thanks, Annie! Hope you try them. 🙂
David
Mark has been asking for waffles a lot lately… Maybe I should give in, and make these! I much prefer Savory waffles over sweet ones. Thanks, Valentina!
valentina
Yay! I love it. I hope Mark loves them. 🙂
David Scott Allen
Of course I forgot to get back to you, but we made these and loved them. We did some playing with the cheese and bacon the second time (pancetta and fontina) and then the third time when heavily southwest with some bacon, cumin, hatch chiles, and topped it with an avocado-cilantro cream. Just amazing - and kind of right down your alley! xo
Carmela Carrillo
I absolutely loved this recipe !! I made it for brunch two weeks ago and Im making tonite for dinner adding some chicken on the side .
valentina
Hi Carmela, Thanks so much for letting me know you love this recipe! It's definitely one of our favorites, too. Chicken on the side sounds perfect! 🙂 Enjoy!
Chef Mimi
Wow!!! I don’t like the idea of waffles and fried chicken. But savory waffles?! Sign me up! Love the photos.
valentina
Thanks, Mimi. Enjoy! 🙂 ~Valentina