Bacon. It’s what’s for breakfast. And lunch. Or dinner. That salty, fatty, savory, luscious treat that can be eaten at any time of day, and in many different ways (yes, I felt like rhyming today) is a favorite of nearly every meat-eater out there. It’s found on nearly every restaurant menu, featured on many television shows, and has a permanent home in my freezer. I’m so enamored with the stuff that I even devoted a whole week to the love of this salty little pal of mine (as well as chocolate–now THAT’S a combo made in heaven!).
As a kid though, I have to admit that when asked each and every week by my parents which meat we kids wanted with our forthcoming post-church breakfast, my sister and I always split on this one. I wanted sausage, and she’s the one who begged for bacon. And I still love me some good breakfast sausage, but I mean, did I really have to be so mean to bacon?
So now I’m making up for lost time, spending as much time as I can–and as much as my diet and cholesterol will allow–with this cured, savory, salty meat. Since bacon is regularly served alongside breakfast and brunch foods like waffles, I figured I’d cut a step and stuff the bacon INSIDE the waffles.
Bacon-stuffed waffles. Yeah, I’m crazy like that. And you’ll be crazy for this simple, 3-ingredient recipe, too.
| Servings | Prep Time |
| 12 waffles | 15 minutes |
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Get out that waffle iron you got for a wedding gift 10 years ago and get cookin'! These are so darned simple that making extras just seems like the right thing to do. Serve as a hearty breakfast, or with a side salad for lunch. Heck, grab one on the way out the door in the morning for a handheld breakfast on the go!
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- Really, it is this simple. 3 ingredients = one great dish. Preheat your waffle iron, and get ready for breakfast in no time flat.
- Whisk together the milk and Bisquick, mixing to make sure there are no lumps in the batter.
- If the batter is too thin, add more milk by the tablespoon until you get the right consistency.
- Place the bacon directly on the cooking spray-coated, preheated waffle iron. One piece of bacon, cut in half, should be enough for each waffle.
- Pour the batter directly over the bacon. Don't worry that the bacon isn't cooked yet--that's what the hot waffle iron is for.
- If your waffle iron is anything like ours, it has a light that turns green when the waffles are done. Keep an eye on them to make sure they are nice and toasty brown.
- The bacon should be crispy and incorporated into the waffle. Serve with syrup, butter, or whatever other topping you like. Salty, sweet, savory goodness is ready for you!
In this case we went old school and used maple syrup to top our bacon-stuffed waffles. However, you could get creative and top the waffles with bacon jam, onion marmalade, orange-infused syrup, or even a berry compote. Imagine the flavor explosions you could create with this one simple base of bacon-stuffed waffles! Yum!!
This looks soooooo tasty and amazing! I love bacon and this looks easy enough for a weekday breakfast!!
Bacon and waffles are two of my husband’s favorite things! He would go crazy if I combined them!
WOW, you’ve really taken these waffles to the next level. They must be so delicious with all that bacon filling!
Wow, what a novel idea. So pretty too. These would be a big hit at a festive brunch. Can’t wait to try them. 🙂
never a bad thing to incorporate bacon into ANY meal. I love when my bacon gets a bit of syrup on it, so I know I would really enjoy these waffles.
You had me at bacon. I can pretty much guarantee these would be a BIG hit at our house!