This one’s already made it into my kid’s regular lunchbox rotation. He’s hooked—and I totally get it. We pack them with a little ranch dip on the side (his favorite move), and they hold up well even by lunchtime. I keep a batch in the freezer so we can heat them up for breakfast, or drop a few into a lunchbox straight from the fridge.
Why You’ll Love These Waffles
- Perfect for busy mornings—ready in just 20 minutes
- Savory and satisfying—crispy bacon and melty cheddar in every bite
- Highly adaptable—add veggies, swap meats, or keep it kid‑friendly
- Back-to-school friendly—easy to freeze, reheat, and pack
Ingredients
- 1 cup all‑purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 3/4 cup milk (or buttermilk)
- 2 tbsp melted butter or oil
- 1/2 cup shredded sharp cheddar
- 4 slices cooked, crumbled bacon
- Optional: chopped green onions or diced bell pepper
Instructions
- Preheat your waffle iron.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In a separate bowl, whisk eggs, milk, and melted butter.
- Combine wet and dry ingredients; stir until just mixed.
- Fold in cheddar, bacon, and any optional add-ins.
- Spray waffle iron with oil or butter, then add batter.
- Cook until golden and crisp (3–5 minutes).
- Serve immediately with ranch dip, syrup, or a fried egg.
Time‑Saving Tips
- Make-ahead freezer waffles: freeze, then toast as needed
- Batch bacon once for the week
- Kid-friendly: skip bacon or add finely shredded veggies
Tips & Variations
- Gluten-free? Use a 1:1 gluten-free baking mix
- Extra cheesy? Sprinkle cheese directly on the iron before closing
- Want a kick? Add a pinch of cayenne or jalapeños
- Make it a meal: Top with eggs and avocado
FAQ
- Can these be frozen for later?
- Yes! Cool completely, freeze in a single layer, and reheat in the toaster or oven.
- How do I keep waffles crisp?
- Place them on a wire rack in a warm oven (200°F) while you finish cooking the batch.
- Can I make these dairy-free or vegetarian?
- Yes—use dairy-free alternatives and omit bacon. Add spinach or mushrooms if desired.
- Can I use a waffle mix?
- Yes—just follow your mix instructions and fold in bacon and cheese at the end.
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About the Author: Matt Robinson is the dad behind Real Food by Dad, a trusted dad food blog sharing fast, family-friendly recipes since 2014.
Bacon Cheddar Savory Waffles
These savory waffles are loaded with crispy bacon and melty cheddar—perfect for back-to-school breakfasts or easy lunchbox meals. Freezer-friendly and totally customizable!
Ingredients
- 2 cups (9 oz) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup (1/2 oz) chopped chives
- 3/4 cup (3 oz) chopped bacon, about 8 pieces
- 1 1/2 cups (5 oz) shredded cheddar cheese
- 1 cup buttermilk
- 1 cup milk
- 4 large eggs
- 4 tablespoons butter, melted and cooled
Instructions
In a large bowl, whisk together the flour, baking soda, baking powder, salt, chives, bacon and cheeddar cheese.
In a medium size bowl, whisk together the buttermilk, milk, eggs and butter.
Add the wet ingredients to the dry ingredients and whisk until combined. Set aside and heat the waffle iron.
Pour about 3/4 cup of batter onto waffle iron and cook for about 3-5 minutes or until golden brown
Notes
Ranch Dipping Sauce
Makes 1 cup
1 min prep
1 min total
1 cup cottage cheese
1 tablespoon of Hidden Valley Ranch Seasoning
Add both ingredients into a blender and process until smooth
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