Bacon and Chive Waffles Recipe

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Bacon and Chive Waffles Recipe

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These savory waffles are a deliciously different light supper, suggests Edie DeSpain of Logan, Utah.
MAKES:
3-4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
3-4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon celery salt
  • 3 eggs, separated
  • 1-3/4 cups milk
  • 1/4 cup vegetable oil
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced chives
  • 1 teaspoon Worcestershire sauce
  • 1 cup (4 ounces) shredded cheddar cheese
  • 6 bacon strips, cooked and crumbled
  • Thinly sliced tomato

Directions

In a bowl, combine the first five ingredients. In another bowl, combine the egg yolks, milk, oil, parsley, chives and Worcestershire sauce; stir into dry ingredients just until combined. Stir in cheese and bacon. Beat the egg whites until stiff peaks form; fold into batter. Preheat waffle iron. Fill and bake according to manufacturer's directions. Top with tomato slices. Yield: 6-8 waffles.
Originally published as Bacon and Chive Waffles in Taste of Home April/May 2000, p8

Nutritional Facts

2 each: 620 calories, 34g fat (13g saturated fat), 212mg cholesterol, 743mg sodium, 54g carbohydrate (7g sugars, 3g fiber), 24g protein.

  • 1-1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon celery salt
  • 3 eggs, separated
  • 1-3/4 cups milk
  • 1/4 cup vegetable oil
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced chives
  • 1 teaspoon Worcestershire sauce
  • 1 cup (4 ounces) shredded cheddar cheese
  • 6 bacon strips, cooked and crumbled
  • Thinly sliced tomato
  1. In a bowl, combine the first five ingredients. In another bowl, combine the egg yolks, milk, oil, parsley, chives and Worcestershire sauce; stir into dry ingredients just until combined. Stir in cheese and bacon. Beat the egg whites until stiff peaks form; fold into batter. Preheat waffle iron. Fill and bake according to manufacturer's directions. Top with tomato slices. Yield: 6-8 waffles.
Originally published as Bacon and Chive Waffles in Taste of Home April/May 2000, p8

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