I'm not a big fan of sweets for breakfast, but I love a crisp waffle. My son and I tried these BLT waffles, and they were a huge success! We used gluten-free, dairy-free waffles with fantastic results. —Courtney Stultz, Weir, Kansas
Breakfast BLT Waffles Recipe photo by Taste of Home
Our editors and experts handpick every product we feature. We may earn a commission from your purchases.
8 bacon strips
4 cups chopped fresh kale
4 large eggs
4 frozen waffles
1 large tomato, sliced
1/2 cup shredded cheddar cheese
Optional: Chipotle mayonnaise and minced fresh parsley
In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard drippings, reserving 2 tablespoons. Cook and stir kale in 1 tablespoon drippings in same pan over medium heat until tender, 6-8 minutes. Remove and keep warm. Add remaining 1 tablespoon drippings to pan. Break eggs, 1 at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired.
Meanwhile, prepare waffles according to package directions. Top each waffle with kale, tomato slices, 2 bacon strips, 1 egg and 2 tablespoons cheese. If desired, serve with chipotle mayonnaise and parsley.