• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking On The Weekends
  • About
    • Press
    • Contact
  • Recipe Index
  • "How To"
  • Work with Me
menu icon
go to homepage
  • About
    • Contact
  • Recipe Index
  • Collaborate
  • Subscribe
subscribe
search icon
Homepage link
  • About
    • Contact
  • Recipe Index
  • Collaborate
  • Subscribe
×
Home » Breakfast & Brunch Recipes » Bacon Cheddar Waffles for Dinner

Bacon Cheddar Waffles for Dinner

Jul 30, 2024 · by Valentina · 13 Comments

This post may contain affiliate links.

Jump to Recipe

Bacon Cheddar Waffles are savory waffles for dinner. Packed with smoky fresh and delicious flavors, you'll wow everyone at the dinner table with this unexpected dish.

Stack of several Bacon Cheddar Waffles with fresh scallions and black background.

First of all, let's be clear about something -- just because I'm pitching Bacon Cheddar Waffles for dinner, doesn't mean they aren't also amazing for breakfast, brunch and lunch!

I've served these savory dinner waffles for various meals over the years and they're always a huge it.

I mean c'mon, smoky bacon, melting cheese and fresh green onions, all encased in a perfectly seasoned waffle that's soft on the inside and crispy on the outside -- it simply doesn't get much better.

Who doesn't love breakfast for dinner, anyway? 😉

Jump to:
  • The Star Ingredients
  • How to Make Them
  • Important Tips to Keep Waffles from Sticking
  • Variations
  • What to Serve with Savory Waffles for Dinner
  • Can you make them ahead?
  • Freezing Waffles
  • Reheating Waffles
  • More Must-Try "Breakfast for Dinner" Recipes
  • Bacon Cheddar Waffles Recipe

The Star Ingredients

Green onions, a few strips of raw bacon and grated cheddar cheese on a wood cutting board.
  • bacon - Applewood smoked bacon is my first choice as it has a subtle sweetness to it, which when combined with the smoky flavor, is dreamy. While I recommend it, feel free to use your favorite bacon.
  • scallions (green onions) - Chose scallions with firm bright green tops and creamy bottoms. We use the whole onion in this recipe, both for color and crunch.
  • cheddar cheese - I use a mild cheddar and I grate it myself. White, orange, mild, sharp or extra sharp, this is your call -- use your favorite. Pro tip: While you can purchase pre-grated cheese, the quality is best when you grate it yourself -- it will melt more evenly and it doesn't contain any additives this way.

Fun Fact: Did you know that most orange cheeses are made orange with annatto seeds, a natural food dye derived from the fruit of the Achiote tree? I use annatto oil for all sorts of things.

How to Make Them

- Cook the bacon until it's golden and crispy. Remove the strips from the pan and let them drain on paper towels.

5 strips of cooked bacon in a cast iron skillet.
5 strips of cooked bacon on a paper towel.

- Add the scallions to the bacon fat left in the pan, roughly chop or crumble the bacon, add it back to the pan and mix it with the scallions. Recipe tip: 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 oil that's added to the batter. And on the flip side, if the pan seems dry, use a little extra oil.

Chopped scallions in a cast iron skillet.
Cast iron sillet with finely chopped scallions and bacon.

- Combine the flour with the baking powder, sugar, salt and pepper. 

In another bowl, whisk the eggs and milk together. Add this to the dry ingredients, fold in the bacon-onion mixture, cheese and oil.


Stainless steel bowl with  cheddar and bacon waffle batter.
Stainless steel bowl with ingredients for cheddar and bacon waffle batter.

- With a bit of oil for each batch (even in a non-stick waffle iron/maker), add the batter to the waffle iron, using it according to the manufacturer's instructions. (Mine is fairly standard and uses about ⅓ to ½ cup batter per waffle.)

Important Tips to Keep Waffles from Sticking

  • Above all, it's important to have a good waffle maker, that's been used and cleaned properly. Most should have non stick plates, but you still need to grease them for insurance -- especially with cheese in the mix. If you start out using your waffle maker correctly, you should be able to consistently get crispy waffles that don't stick. I have this 4-slice waffle maker and I really like it.
  • The best way to grease the waffle maker is with a heat resistant silicone pastry brush. This way it'll get inside all of the grooves. Don't use a spray! Sprays can create a build up over time and could ultimately increase sticking.
  • I like to use whatever I use in the recipe for greasing the iron, in the case of this recipe, olive oil.
  • Do not add the batter to the iron until it's completely preheated. Most waffle irons will have a light indicator (and sometimes a beeping sound) when it's ready -- for both preheating and for when the waffles are done cooking. If you add the batter too soon, you could have sticking problems, and in addition, they might not brown properly.

- Let the waffles cool for a few minutes on a baking rack before serving.

A few Bacon and Cheddar Cheese waffles on a baking rack.

Variations

  • 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.) Satuéed mushrooms would also be an excellent addition.
  • Want gluten-free savory waffles? You can make these gluten-free by using a 1 to 1 gluten-free all-purpose flour. My first choice is always Cup4Cup. They will likely look a bit thicker with this flour -- the delicious flavor though, will be the same.
  • Try other hard cheeses -- Swiss, Gruyère, Asiago or Fontina would all be great.

What to Serve with Savory Waffles for Dinner

Savory dinner 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
  • Air Fryer Fried Chicken
  • Apricot Chicken Thighs
  • Perfect Spiced Pulled Pork
  • Peach Pork Tenderloin with Chimichurri

Roasted Vegetables

  • Cumin Roasted Vegetables
  • Cauliflower Steaks with Orange-Basil Butter
  • Balsamic Roasted Squash with Cranberries
  • Roasted Carrots and Cauliflower with Spicy Yogurt Sauce
Close up of a tall stack of several Bacon Cheddar Waffles with fresh scallions and black background.

Can you make them ahead?

  • While Bacon Cheddar Waffles are still incredibly tasty the day after they're made, they're the best right out of the waffle maker.
  • If you do make them a day ahead, cool completely and then refrigerate in an airtight container, or wrapped well in plastic wrap.

Freezing Waffles

The waffles can be frozen for up to a month. Here's how:

  • Let them cool completely before you store and freeze them.
  • With a sheet of parchment or wax paper between each one, place them in a freezer bag in a couple of layers.
  • Be sure they're laying flat in the bag, and that they're placed in a flat space in your freezer.

Reheating Waffles

  • To reheat, add them in a single layer on a backing sheet (or ideally on a cooling/baking rack, on a baking sheet), and place them in a 375℉ oven until hot, about 10 to 15 minutes.
  • For heating just one or two, a toaster or toaster oven is also a great way to do it.
  • Another way to reheat them is by carefully fitting them back into a preheated waffle maker and leave them in there for a minute or so. (Thank you Jeff from Make it Like a Man for this tip!)
  • If you're reheating them from frozen, it's best to thaw them in the refrigerator overnight first.
A bite of cheddar bacon waffle being held up on a fork.

More Must-Try "Breakfast for Dinner" Recipes

  • Smoky Chipotle Nachos With Eggs
  • The Ultimate Breakfast Taco Recipe
  • Poblano Egg and Sausage Casserole
  • Bacon Hash Brown Casserole with Eggs

Whether you have bacon cheddar waffles for dinner or breakfast, I hope you love them!

Stack of several Bacon Cheddar Waffles with fresh scallions and black background.

Bacon Cheddar Waffles Recipe

Valentina K. Wein
Bacon Cheddar Waffles are savory waffles for dinner. Packed with smoky fresh and delicious flavors, you'll wow everyone at the dinner table with this unexpected dish.
*Makes about 8 waffles
5 from 1 vote
Print
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
Course Brunch, Dinner
Cuisine American
Servings 4
Calories 703 kcal

Equipment

  • waffle maker
  • cooling rack
  • silicone pastry brush

Ingredients
 
 

  • 5 strips bacon
  • 1 cup finely chopped green onions
  • 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
  • 3 large eggs
  • 1 cup milk (low fat or whole)
  • 1½ cups mild cheddar cheese, grated
  • 6 tablespoons olive oil

Instructions
 

  • 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. Use a heat resistant pastry brush to add oil to the iron plates before each batch -- top and bottom (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 to ½ cup batter per waffle.)
  • Cool and serve. Let the waffles cool on a cooling rack a bit and serve.

NOTES

Nutritional information is automatically calculated, so it should only be used as an estimate.

NUTRITION

Calories: 703kcal | Carbohydrates: 47g | Protein: 26g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 879mg | Potassium: 605mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1002IU | Vitamin C: 5mg | Calcium: 580mg | Iron: 3mg
Keywords waffles with bacon, breakfast for dinner recipes
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Shop this recipe:

More Breakfast & Brunch Recipes

  • sliced loaf of avocado zucchini bread
    Avocado Bread Recipe
  • Whole, sliced golden loaf of Asiago cheese bread in a red, orange and white checkered cloth.
    Asiago Bread
  • top view of herb bread sliced on cutting board
    Italian Herb Bread
  • One jumbo-sized blueberry chocolate chip muffin made with blue cornmeal.
    Blueberry Chocolate Chip Muffins with Blue Corn (Gluten-Free)

Reader Interactions

Comments

  1. Annie

    April 28, 2016 at 5:54 am

    Yes, yes, yes, these are insanely amazing! What a fantastic idea for waffles!

    Reply
    • valentina

      April 28, 2016 at 6:39 am

      Thanks, Annie! Hope you try them. 🙂

      Reply
  2. David

    April 29, 2016 at 9:50 am

    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!

    Reply
    • valentina

      April 29, 2016 at 1:44 pm

      Yay! I love it. I hope Mark loves them. 🙂

      Reply
      • David Scott Allen

        July 23, 2022 at 4:29 pm

        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

        Reply
  3. Carmela Carrillo

    June 27, 2017 at 10:52 am

    5 stars
    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 .

    Reply
    • valentina

      July 01, 2017 at 5:27 pm

      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!

      Reply
  4. Chef Mimi

    July 21, 2022 at 7:10 pm

    Wow!!! I don’t like the idea of waffles and fried chicken. But savory waffles?! Sign me up! Love the photos.

    Reply
    • valentina

      July 22, 2022 at 10:48 pm

      Thanks, Mimi. Enjoy! 🙂 ~Valentina

      Reply
  5. Toni

    March 19, 2024 at 12:33 pm

    What topping would you recommend for this savory waffle? Is syrup and butter still appropriate?

    Reply
    • Valentina

      March 19, 2024 at 9:02 pm

      I love sweet and savory together, so I'm a yes for maple syrup. That said, these really don't need a topping. They're packed with flavor and the melting cheese inside does the trick. Thanks for checking out the recipe, and I hope you love them! 🙂 ~Valentina

      Reply
  6. Jeff the Chef @ Make It Like a Man!

    August 03, 2024 at 7:15 am

    I have so many favorite waffle recipes, how is it that I don't have one like this! I'm going to make these, for sure. I'm curious that you didn't recommend putting anything on them. I have a weird feeling that syrup *might* be good, but I also think butter would definitely be good. Hey, I have a tip about reheating them: I carefully fit them back into the waffle maker and leave them in there for a minute! Although I also use a toaster oven or even a wide-mouth toaster fairly often.

    Reply
    • Valentina

      August 04, 2024 at 5:58 pm

      Hi Jeff. I LOVE that waffle re-heating tip. Thank you! I actually do love these with syrup and it is indeed good. They are so flavorful on their own that I also think the don't necessarily need anything. And of course, a little butter never hurts. I'm going to add this info into the post. 🙂 ~Valentina

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

More about me →

POPULAR SIDES FOR A BARBECUE

  • Lemon Grilled Asparagus in Foil
  • Little Gem Lettuce Salad with avocado slices on white plate.
    Grilled Little Gem Lettuce Salad
  • Close up of sliced Sliced Marinated Grilled Portabello Mushrooms on a white rectangulsr plate with green onions.
    Marinated Grilled Portobello Mushrooms
  • Several grilled scallions on a white plate.
    Grilled Green Onions

POPULAR SPRING DESSERTS

  • Minty strawberries and apricots over vanilla ice cream in white bowl.
    Minty Strawberry Apricot Dessert
  • Loaf of Strawbery Rosemary Cake with three cut slices on a red and white floral cloth and fresh rosemary spring.
    Strawberry Rosemary Cake
  • Several mini pavlova nests filled with fresh berries, whipped cream and a mint leaf, on a baking sheet.
    Mini Pavlovas with Lemon and Beries
  • three slices of White Chocolate and Raspberry Loaf Cake stacked
    White Chocolate and Raspberry Loaf Cake

Footer

↑ back to top

About

  • Privacy Policy
  • Press

Newsletter

Get new recipes you’ll love!

Contact

  • Contact
  • Work with Me

Review the privacy policy for Cooking on the Weekends

Copyright © 2024 Cooking On The Weekends, All Rights Reserved