I enjoy experimenting with different ingredients to come up with new combinations and recipes. Sometimes the recipes are “uh-maz-ing” and I knock them out of the ballpark. Sometimes, they’re …. a little less than. I’ve had plenty of flops when my taste testers told me, in a more polite manner, “Don’t ever make this again.” That’s not the case with this recipe. These Bacon, Egg, and Cheese Stuffed Waffles are a hit with everyone who tried them. As a matter of fact, it took a while to write this post because several batches of waffles were eaten before I could take pictures of them!

Bacon, Egg, and Cheese Stuffed Waffle Recipe

The easiest way I’ve found to make stuffed waffles is to use a stuffed waffle maker. I used the Wonderffle Stuffed Waffle Iron. You’ll find my thoughts below.

Preparation Tips:

• Gather and prep all your ingredients before you begin to prepare the waffles.
• Cook the filling before adding it to the stuffed waffle batter.
• If you are in a hurry, use purchased pre-cooked bacon or sausage.
• I usually just purchase a pound of sausage, slice it, and fry it in the air fryer. Once the sausage is cooked, I crumble it into small pieces. I do the same with bacon.
• Allow the bottom batter to begin to bubble before adding fillings and the top layer of waffle batter
• Cook the waffles over medium-low heat to give them a chance to cook completely. You’ll have to turn the waffles once or twice while cooking.
• Spritz the waffle iron with nonstick cooking spray before preparing each waffle to prevent the batter from sticking.

Other Savory Waffle Fillings:

• You can use other fillings to replace the bacon, egg, and cheese. Use any of these ideas: (Be sure the fillings are cooked first.)
• crumbled sausage with eggs and cheese
• chopped ham with sauteed mushrooms, onions, and peppers
• cooked, crumbled chorizo, queso, and chopped jalapenos
• chopped cherry tomatoes, cheddar cheese, spinach, and diced red pepper
• diced, cooked potatoes, crumbled bacon, and cheddar cheese
• chopped fried chicken, cheddar cheese
• sliced leftover steak, chopped onions, and chopped peppers

Sweet Fillings:

If you prefer a dessert waffle, try one of these fillings:

• peanut butter and jelly
• canned apple, blueberry, strawberry, or cherry pie filling
• carmelized bananas
• Nutella with or without bananas
• lemon curd
• fresh raspberries and blueberries, mixed with dark chocolate chips

Substitutions:

• Use your favorite type of sharp flavored cheese in the waffles. Parmesan, Asiago, or Romano are good choices.
• Make these waffles gluten-free by substituting gluten-free pancake mix for the traditional pancake mix.
• Substitute turkey sausage, Italian sausage, or vegan sausage for the pork sausage or turkey bacon for the bacon.
  

Freezing Instructions:

Waffles can be frozen for up to three months. Allow the waffles to cool for 20 to 30 minutes before wrapping individual waffles with aluminum foil or waxed paper. Place the waffles in an airtight freezer bag or container and store in the freezer.

To thaw; place the waffle in the refrigerator overnight. To heat; wrap the waffle loosely in a paper towel and heat on high for 30 seconds.

Printable Recipe

Bacon, Egg, and Cheese Stuffed Waffle Recipe

Recipe by Pam

Servings

8

servings

Prep time

20

minutes

Cooking time

10

minutes

Calorieskcal

These are large waffles. I can make 4 (5-inch by1 to 2 1/2-inch) waffles with this recipe. I use serving size as 1/2 of a waffle.)

Ingredients

• 3 cups pancake mix

• 1 1/2 cups water

• 2 tablespoons butter

• 4 large eggs, beaten

• 6 slices cooked, crumbled bacon (adjust this to taste-you may want more or less bacon)

• 1/2 cup shredded sharp cheddar cheese

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

Directions

• In a large bowl, stir together the pancake mix and water until blended. Set aside.
• In another large bowl, blend together the eggs, bacon, cheese, salt, and pepper.
• In a large skillet, over medium high heat, melt butter. Add the egg mixture to the melted butter. Cook, stirring constantly, until the egg mixture is no longer runny, approximately 3 to 4 minutes.
• Place 1/4 to 1/2 cup batter in the bottom of the waffle iron. When the batter begins to bubble, add 1/2 cup filling mixture. Spoon enough batter over the top of the filling to completely cover the waffle. Cook 4 to 5 minutes, flip, and cook an additional 4 to 5 minutes, depending on how crisp you enjoy your waffles.

Notes

• I prepared my recipe in the Wonderflle Stuffed Waffle maker. If you are using another type of waffle maker, your cooking time and filling amounts may vary.

About the Wonderflle Stuffed Waffle Maker

If you plan to make stuffed waffles (and you’ll probably want to make plenty when you try them,) the Wonderflle is a handy little tool. It’s made of cast aluminum (a cast iron version will be available in April) so with a spritz of non-stick cooking spray, you’ll find that it’s easy to clean as nothing sticks to any of the sides.

The 5″ size may look small until you see the massive size of the finished waffle. The waffle consists of three pieces; the top, the bottom, and the center-piece. All three pieces detach for easy cleaning. Heat resistant stainless steel handles are included on the top and bottom pieces and all 3 handles can be touched by bare hands when using on the stovetop.

The aluminum model is designed to work on electric or gas stoves and cooktops, including glass-tops, and on outdoor grills. It can be used in the oven on temperatures up to 335 degrees F.

Here’s some cooking tips I’ve discovered to make using the Wonderflle easier:

• Read the directions before using the product. Both the top and the bottom pieces must be warmed over medium-low heat for around 5 minutes before they are ready to use. This is a good time to prep fillings.
• Spray the pieces with non-stick cooking spray before preparing each waffle.
• Cook “low and slow.” You’ll need several minutes on each side before the waffle will be ready. If you’re planning on making several waffles, be sure to plan enough cooking time.

• Be sure to turn the waffle maker during cooking time to ensure even cooking.
• If you are preparing a runny filling (like Nutella) the center might seem undercooked when you test it. In my case, it wasn’t undercooked. I burned one side of a waffle waiting for it to cook. If both of the outsides are cooked, remove the waffle from the pan.
• Use the center tool to remove the waffle. This may seem tricky at first. It took preparing 2 waffles before I got the 3rd one “perfect.” After that, I had the hang of it.
• Experiment with different types of waffles. We’ve had blueberry cheesecake, chocolate chip, pumpkin spice, lemon poppy seed, ham with mushrooms, peppers, and onions, and sausage, egg, and cheese. They’ve all been delicious!

Stuffed waffles are good for any meal. We enjoy having them for breakfast, lunch, or dinner. Have you ever tried stuffed waffles? What are your favorite flavor combinations? Do you have tips on how to make the perfect stuffed waffle? We’d love to know. Share them with us in the comments!

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