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These delicious bacon tomato stuffed waffles are full of one of my favorite flavor combinations. When I was growing up the highlight of our family’s garden was when the tomatoes became ripe and we could have fresh bacon and tomato sandwiches. They were so good. With basil added to this combination in these waffles, it makes them absolutely delicious.
These stuffed waffles would be perfect for breakfast or supper.
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How to Make Stuffed Waffles:
In a medium-sized bowl whisk together the gluten-free flour, sugar, baking powder, and salt.
Stir in milk, beaten eggs, and melted buttery spread. The batter will be a little lumpy. This makes about 2 cups batter.
Mix crumbled bacon, tomatoes, and basil in a small bowl. Take out a tablespoon or two and reserve it to sprinkle over the finished waffles.
Lightly grease waffle iron and preheat.
The amount of batter that you add to your waffle maker will depend on the size of your waffle maker. Mine holds almost 1 cup. So I pour 2/3 cup batter into the waffle maker and use a rubber spatula to lightly spread out the batter.
Then sprinkle half of the bacon mixture over the batter. Pour 1/3 cup batter over the top of the bacon mixture and lightly spread the batter with the spatula.
Cook until golden brown. Repeat with the remaining batter. Serve warm sprinkled with reserved bacon mixture and a drizzle of maple syrup.
I used a Belgian Waffle Maker for this recipe. It’s a flip waffle maker and has removable heating plates. I love that feature!
How to Freeze Waffles and Make-Ahead:
Let waffles cool. Place in a freezer bag with a layer of wax paper or parchment paper in between each waffle. Can be frozen for up to 3 months. To reheat place waffle in a toaster, toaster oven, or air fryer and heat until heated through.
More Gluten-Free Breakfast Recipes You’ll Love:
Banana Chocolate Chip Muffins
Gluten-Free Pumpkin Spice Waffles with Maple Glaze
Low-Carb Strawberry Scones
Dairy-Free Chocolate Chip Waffles
Gluten-Free Belgian Waffle Recipe
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Delicious stuffed waffles that are perfect for breakfast or dinner.
Ingredients
1 cup gluten-free flour mix* (I use Better Batter Gluten-Free Flour)
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsweetened almond or cashew milk
2 eggs, beaten
3 tablespoons buttery spread, melted (I use Smart Balance or Earth Balance)
6 slices cooked bacon, crumbled
1/2 cup diced tomatoes
2 tablespoon chopped fresh basil
Instructions
In a medium-sized bowl whisk together the gluten-free flour, sugar, baking powder, and salt.
Stir in milk, beaten eggs, and melted buttery spread. The batter will be a little lumpy. This makes about 2 cups batter.
Mix crumbled bacon, tomatoes, and basil in a small bowl. Take out a tablespoon or two and reserve it to sprinkle over the finished waffles.
Lightly grease waffle iron and preheat.
The amount of batter that you add to your waffle maker will depend on the size of your waffle maker. Mine holds almost 1 cup. So I pour 2/3 cup batter into the waffle maker and use a rubber spatula to lightly spread out the batter.
Then sprinkle half of the bacon mixture over the batter. Pour 1/3 cup batter over the top of the bacon mixture and lightly spread the batter with the spatula.
Cook until golden brown. Repeat with the remaining batter. Serve warm sprinkled with reserved bacon mixture and a drizzle of maple syrup.
Notes
Equipment Used: Flip Belgian Waffle Maker with removable heating plates.
Keywords: stuffed waffles, savory waffles, gluten-free waffles, dairy-free waffles
This recipe was adapted from Stuffed Waffles from Better Homes & Garden.
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