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BLT Waffle Sliders Recipe

BLT Waffle Sliders Recipe

Craving a BLT for breakfast? Try a deliciously different version that features crisp bacon and fresh tomatoes between two golden cornmeal waffles. Prepare the waffles ahead of time and reheat in the toaster for quick assembly. —Stacy Joura, Stoneboro, Pennsylvania.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 3/4 cup all-purpose flour
  • 3/4 cup cornmeal
  • 3 teaspoons baking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 large eggs, separated
  • 1 cup 2% milk
  • 3 tablespoons butter, melted
  • 1/2 cup shredded cheddar cheese
  • 6 tablespoons mayonnaise
  • 12 bacon strips, cooked and drained
  • 2 small tomatoes, sliced
  • 6 lettuce leaves
  • Salt and pepper to taste


  • 1. Preheat waffle maker. Whisk together first five ingredients. In another bowl, whisk egg yolks, milk and butter. Stir into dry ingredients just until moistened. Stir in cheese.
  • 2. In a separate bowl, beat egg whites until stiff but not dry. Fold into batter. Drop 1 heaping tablespoon of batter in the center of each waffle iron quadrant; bake according to manufacturer’s directions until golden brown, about 5 minutes. Cool on wire rack. Repeat with remaining batter.
  • 3. Spread mayonnaise evenly over half of the waffle pieces; top with bacon, tomatoes, lettuce, seasonings and remaining waffle pieces to make sliders. Serve immediately. Yield: 12 servings.

Recipe Note

For regular-size Cornmeal Waffle Sandwiches:
Prepare batter as instructed. Bake 3 waffles according to manufacturer’s directions until golden brown. Cut waffles into fourths. Spread mayonnaise on six; top with bacon, tomatoes, seasonings and remaining waffle pieces to make sandwiches. Serve immediately.

Nutritional Facts

1 slider: 224 calories, 14g fat (5g saturated fat), 54mg cholesterol, 574mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 7g protein.

Reviews for BLT Waffle Sliders

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Reviewed Apr. 28, 2017

"There being just me, I cheated and used frozen waffles, toasted to a nice crisp, and the end result was outstanding. Nice idea for a quick lunch."

Reviewed Oct. 27, 2015

"Always looking for new ways to serve breakfast for dinner. This recipe shot up to the head of the list as a hearty, delicious member of that class. Especially good for me, who believes all food is better in a sandwich!"

Reviewed Aug. 6, 2010

"We love this recipe. I often make it for a quick dinner. I usually double the recipe to feed my family and have enough leftovers for lunch the next day. I also do not separate my eggs. To lower the fat content I use 1T butter or Smart Balance and I will use bacon bits instead of bacon."

Reviewed Mar. 26, 2010

"Fantastic, easy, and a wonderful change of pace. You won't be disappointed."

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