Breakfast

Bacon and Cheese Loaded Waffles

These Bacon and Cheese Loaded Waffles turn classic breakfast flavors into a savory, crunchy treat. Golden waffles studded with melted cheddar and smoky bacon make every bite rich, salty, and satisfying. They smell of toasted batter and sizzling bacon, with a crisp exterior and a tender, cheesy interior. If you enjoy bold, bacon-forward dishes, you might also like a savory pizza twist like bacon, goat cheese, tomato and corn pizza for more flavorful ideas.

Recipe Information

Prep Time: 10 minutes
Cook Time: 15 minutes (about 4–6 minutes per waffle; depends on your waffle iron)
Total Time: 25 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Information

(Approximate per serving)

Calories per serving: 610 kcal
Protein: 23 g
Carbohydrates: 52 g
Fat: 33 g
Fiber: 1.5 g
Sugar: 3.5 g
Sodium: 1,100 mg

Why Make This Bacon and Cheese Loaded Waffles

These waffles are a fast way to turn simple pantry staples into a show-stopping breakfast or brunch. They blend salty bacon, sharp melted cheese, and warm waffle batter for a savory contrast that delights the palate. They work for weekend brunches, casual dinners, or game-day finger food. The texture contrast—crispy outside, soft and cheesy inside—makes them irresistible.

How to Make Bacon and Cheese Loaded Waffles

This recipe is quick and forgiving. You’ll whisk dry ingredients, mix wet ingredients, fold in cheese and bacon, and cook in a hot waffle iron until golden brown. Read the expert tips below to keep waffles crispy and flavorful.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs
1/4 cup vegetable oil
1 cup shredded cheese (cheddar or your choice)
1 cup cooked and crumbled bacon
Optional toppings: sour cream, chives, or additional cheese

Directions:

Step 1: Preparation

Preheat your waffle iron according to the manufacturer’s instructions so it reaches a hot, even temperature. Cook and crumble the bacon ahead of time (pan-fry or bake until crisp), and shred the cheese if needed. Have your toppings ready.

Step 2: Mixing

In a large bowl, whisk together the flour, baking powder, and salt until evenly combined. In another bowl, beat the milk, eggs, and vegetable oil until smooth. Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix. Gently fold in the shredded cheese and crumbled bacon so they’re distributed through the batter.

Step 3: Cooking

Lightly grease the preheated waffle iron if needed. Pour an appropriate amount of batter into the center (follow your waffle iron’s capacity), close the lid, and cook until the waffle is golden brown and crisp—about 4–6 minutes depending on your iron. Avoid opening too early so steam can escape and the exterior crisps.

Step 4: Finishing

Remove waffles and keep warm on a wire rack in a low oven (200°F / 95°C) if making multiple batches to preserve crispness. Serve hot with optional toppings like a dollop of sour cream, a sprinkle of chives, or extra shredded cheese. For extra flavor, add a pinch of cracked black pepper or a drizzle of hot sauce.

How to Serve Bacon and Cheese Loaded Waffles

Serve them hot as a main breakfast with a side salad or fruit for balance. For brunch, stack waffles with a fried or poached egg on top and a spoonful of sour cream. For a snack or party, cut waffles into wedges and offer dips like ranch, mustard-maple sauce, or hot sauce. The savory, cheesy flavor also pairs well with crisp pickles or a simple arugula salad.

How to Store Bacon and Cheese Loaded Waffles

Refrigerator: Cool completely, then store in an airtight container for up to 3 days.
Freezer: Flash-freeze waffles in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
Reheating: Re-crisp in a toaster oven or conventional oven at 375°F (190°C) for 8–10 minutes, or in a toaster for a quicker option. Avoid microwaving if you want to keep them crisp—microwaves make them soggy.

Expert Tips for Perfect Bacon and Cheese Loaded Waffles

Keep the batter slightly lumpy; overmixing causes tough waffles.
Use cold milk and room-temperature eggs for an even batter.
Crisp bacon fully before folding in—soft bacon can make waffles greasy.
Warm waffle iron helps form a crisp exterior; a hotter iron yields more browning.
If batter seems thick, add a tablespoon of milk at a time until it reaches pourable consistency.
For extra lift, separate eggs and beat whites to soft peaks, then fold in for lighter waffles.
Use a wire rack (not a plate) to keep cooked waffles from steaming and getting soggy.

Delicious Variations

Cheesy Herb: Mix 1 tablespoon chopped chives and 1 teaspoon dried thyme into the batter.
Spicy Bacon: Add 1/2 teaspoon cayenne or chopped jalapeño for a kick.
Breakfast Sandwich Waffles: Make thinner waffles and use as buns for eggs and avocado.
Smoky Gouda: Substitute smoked gouda for cheddar for a deeper flavor.
Turkey or Veggie: Swap turkey bacon (or crispy tempeh bacon) for a lighter or vegetarian-friendly option.
Gluten-Free: Use a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if needed for structure.

Frequently Asked Questions

Q: My waffles are soggy in the middle. How do I fix that?
A: Soggy centers usually mean the iron isn’t hot enough or the batter is too wet. Preheat the waffle iron fully, avoid overfilling, and cook a little longer. Let cooked waffles rest on a wire rack so steam escapes.

Q: Can I make the batter ahead of time?
A: Yes—store batter in the refrigerator up to 24 hours. Give it a gentle stir before using. Baking powder may be slightly less active after long storage, so expect a minor change in rise.

Q: How do I keep waffles crispy when making many batches?
A: Keep cooked waffles on a wire rack set over a baking sheet in a 200°F (95°C) oven. This keeps them warm and crisp until serving.

Q: Can I use low-fat milk or milk alternatives?
A: Yes. Low-fat milk, almond milk, or oat milk work fine. The texture will be slightly different—full-fat milk gives a richer flavor.

Q: How do I make these waffles vegetarian?
A: Replace bacon with a vegetarian bacon substitute, crispy smoked tempeh, or caramelized mushrooms for a savory bite without meat.

Q: Can I add vegetables to the batter?
A: Yes—finely diced and well-drained vegetables like bell pepper, scallions, or cooked corn work well. Make sure excess moisture is removed to avoid sogginess.

Conclusion

These Bacon and Cheese Loaded Waffles are a simple, comforting way to enjoy savory flavors any time of day. They crisp up beautifully, smell amazing while cooking, and offer rich, cheesy pockets with every bite. For another take on loaded bacon-and-egg-style waffles with helpful tips and variations, see Loaded Egg Bacon Cheese Waffles – Julie’s Eats & Treats ®. Give this recipe a try—once you taste the salty, cheesy crunch, it’ll become a go-to for brunch and beyond.