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Whole wheat Cheddar waffles make this version of a BLT perfect for a weekend breakfast or brunch. You can even make the waffles ahead of time, freeze them, and reheat them in the toaster oven. Serve with mayonnaise or more Dijon mustard.


Read the full recipe after the video.

Recipe Summary

15 mins
15 mins
30 mins
4 waffle sandwiches


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F. Arrange bacon on a broiler pan and bake until crisp, about 15 minutes. Remove the bacon and reduce the oven temperature to 200 degrees F.

  • Preheat a waffle iron to high.

  • In a large bowl, whisk the flours, baking powder, kosher salt, and few grinds of black pepper. In a medium bowl, whisk the milk, 1/3 cup melted butter, and egg. Add the milk mixture to the flour mixture and stir just to combine. Stir in the cheese and herbs.

  • Brush the waffle iron with melted butter and spoon in about 1/2 of the batter. Close and cook until the waffle is browned and crisp. Transfer the waffle to a plate and keep warm in the oven. Make another waffle with the remaining batter. Quarter the two waffles, creating 8 smaller waffles.

  • Mix Dijon mustard and maple syrup. Set aside.

  • To make a sandwich: top a waffle with the bacon, lettuce, and tomato. Drizzle on some maple-mustard sauce. Add another waffle to top.

Make-ahead tip:

To freeze the waffles, place on a waxed paper-lined sheet tray. Freeze for 2 hours or until frozen. Once frozen, place into a plastic storage bag. To reheat, place the waffles into a toaster or toaster oven on the lowest power and cook until crisp.

Nutrition Facts

696 calories; protein 26.1g; carbohydrates 57.8g; fat 41.1g; cholesterol 163.5mg; sodium 1314.8mg. Full Nutrition