Bacon Cheddar Savory Waffles (low FODMAP)

20 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-Free • Serves 4 • Ok to make ahead: Steps 1-5

When I was a kid, my mom would sometimes make waffles for dinner and I loved it! These savory cheddar waffles are my take on dinner waffles, but they are equally delicious for breakfast. If you’re not a fan of bacon, leave it out. These waffles are fantastic with or without the bacon. These savory waffles can be served with butter and syrup, or Benedict-style with hollandaise, poached eggs, and bacon. Serving them for dinner? Try topping with fried chicken! No matter how you top them, you can’t top them!

Ingredients

1 3/4 cups plus 2 tablespoons gluten-free Bisquick or gluten-free baking flour

1 tablespoon baking powder

1 teaspoon Gourmend garlic chive powder (use code IBSGC15 for 15% discount)

1/2 teaspoon smoked paprika

1 teaspoon Kosher salt

3 large eggs, separated

1 1/2 cups lactose-free whole milk with 1 tablespoon white vinegar added to make it sour

6 tablespoons unsalted butter, melted and cooled slightly

1 1/2 cups extra sharp cheddar cheese, grated

2 tablespoons parmesan cheese, grated

4 slices bacon, cooked and chopped

Directions

(1) Prepare: Cook the bacon. Grate the cheese. Preheat waffle iron. In a medium bowl, whisk together flour, baking powder, salt, and spices until evenly incorporated. Combine the milk and vinegar and let sit for 5 minutes to sour.

(2) Combine wet and dry ingredients: Separate the eggs, putting the whites in the bowl of your stand mixer, and set aside. Whisk the egg yolks together with the sour milk. Add to dry ingredients and stir with a rubber spatula until fully combined. Stir in the melted butter.

(3) Beat the egg whites: Beat egg whites with a whisk or with the whisk attachment in the bowl of your stand mixer. Beat on medium-high speed until the whites hold medium-soft peaks.

(4) Fold in egg whites and cheese: Fold the egg whites into the batter to lighten and keep folding until almost incorporated. Fold in the shredded cheddar and Parmesan cheeses, and the chopped cooked bacon (if using).

(5) Cook the waffles: In my waffle iron, this recipe makes two full Belgian waffles (each divided into 4 quarters). Spray the preheated waffle iron with non-stick spray. Scoop about half the batter, divided in four, into the waffle iron. You may need more or less batter depending on your specific device. Cook for about 5 minutes (longer than you would for a typical sweet waffle) or until waffles are deep golden brown and crisp. Remove from the waffle iron and set on a cooling rack to cool (so they remain crisp).

(6) Plate and serve: These savory waffles can be served for breakfast, with butter and syrup, or Bennedict-style with hollandaise, poached eggs, and bacon. Serving them for dinner? Try topping with fried chicken.

(7) Store and reheat: These waffles reheat and freeze well. Keep them in an airtight container in the fridge for 2-3 days. To reheat, put them in a preheated 300-degree F oven for 5 to 10 minutes until heated through and even a bit crispier than they were fresh out of the waffle iron. You can also reheat in the toaster—but the result isn’t quite as crisp as the oven version. Freeze waffles in an airtight container for up to 3-4 months so you can pull one or two out at a time and enjoy them.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Link note: This post contains links for you to easily purchase items listed on the page. In some cases, we have provided a special discount code for IBS Game Changers so be sure to use it when you purchase an item to get the discount that has been arranged just for you! As an Amazon Associate, I earn a commission from qualifying Amazon purchases. 

More Deliciously Low FODMAP™ breakfast recipes