Forget the syrup and the sugar. Today, we are dusting off the waffle iron for something a bit more substantial. If you’ve only ever used your waffle maker for sweet treats, you are missing out on the world of savoury waffles. These aren’t your regular waffles; they are a decadent, cheesy waffles experience that acts as a warm bed for crispy bacon and a perfectly fried egg.
Originally posted August 1, 2021
Modified May10, 2026
Why Savory Waffles?
While a basic chaffle (made with just cheese and eggs) is great for those using almond flour, this recipe uses all-purpose flour for that classic, fluffy crunch. Whether you call them savory waffles or cheddar waffles, they provide the perfect canvas for savory bacon and spicy seasonings.
The Recipe
1. Prep the Dry Ingredients In a large bowl, whisk together your dry ingredients: 2 cups of flour, baking powder, baking soda, and salt. To give these chive waffles a kick, stir in the granulated garlic, ancho powder, chipotle powder, and cayenne.
2. Mix the Wet Ingredients In a separate bowl, beat 2 large eggs with the buttermilk and melted butter. While this recipe calls for buttermilk, some prefer whole milk with a splash of lemon juice as a quick substitute. Slowy incorporate these wet ingredients into the flour mixture until you have a smooth waffle batter.
3. Fold in the Flavor Now for the best part: the melty cheese. Fold in 2 cups of freshly grated sharp cheddar (or any other types of cheese you have lingering in the fridge) and the minced chives.
4. Get Cooking
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Preheat your waffle iron to medium heat.
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Pour the batter in—make sure it’s a single layer to ensure they become golden brown.
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Cook until you have beautiful, brown waffles that are crisp on the outside and tender inside. Keep them warm while you finish the remaining batter.
The Toppings
While the waffles cook, fry up your savory bacon (or turkey bacon if you’re feeling light) until crisp. In a pan, prepare your large eggs—we recommend a fried egg with a runny yolk to create a natural sauce for the cheddar waffles.
If you want a full “big breakfast” feel, you can even serve these alongside some crispy hash browns.
Serving and Storage
Plate the waffles, top with the bacon, egg, salted cherry tomatoes, and a handful of peppery arugula. If you happen to have leftovers, store them in an airtight container in the fridge. They toast up perfectly the next morning!
Equipment
- mixing bowl
- Whisk
- sheet pan
- Foil
- 4 ramekins
- frying pans
- Waffle Iron
- Cheese grater
Ingredients
For Waffles:
Ingredients to stir into waffles
- 2 cups Cheddar Cheese freshly grated (We use cheddar, gouda, or whatever you have in your fridge
- 2 tablespoons chives minced
- 1 teaspoons granulated garlic or garlic powder
- ½ teaspoon ancho powder
- 1 teaspoon chipotle powder
- ½ teaspoon cayenne
Instructions
- Put bacon on a rimmed cookie sheet and put into 400 degree oven, checking and turning every 5 minutes till crisp
- Sift dry ingredients into large bowl
- In separate bowl, beat eggs
- Whisk in buttermilk
- Add dry ingredients to wet, lightly stirring with whisk
- Gently fold in melted butter
- Stir in cheese & chives
- Add a few grinds of black pepper & garlic granules
- Let batter rest for at least 10 minutes while you heat the waffle iron
- Test a small amount of batter in waffle iron for flavor, and adjust seasoning if necessary!
- Crack eggs into ramekins
- Add 1 teaspoon butter each to 2 small frying pans
- Drop 2 eggs gently into each pan, cover to cook, repeat for additional guests
- If you are not making individual waffles, and want to keep them crisp, put on a grid o a cookie sheet, to let air circulate, and keep in 250 degree oven
To prepare:
- Put hot waffle on plate
- Top with crispy bacon
- Mound a handful of Arugula on top
- Delicately slide eggs on top
- Top with cherry tomatoes
- Add freshly ground black pepper
Notes
Nutrition
Give these other breakfasts a try….
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