Bacon Tomato Stuffed Waffles (Gluten-Free, Dairy-Free)

These delicious bacon tomato stuffed waffles are full of one of my favorite flavor combinations. These stuffed waffles would be perfect for breakfast or supper. For another savory breakfast recipe, be sure to try my Gluten-Free Breakfast Casserole.

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When I was growing up, the highlight of our family’s garden was when the tomatoes became ripe, and we could have bacon and tomato sandwiches. They were so good. With basil added to this combination, it takes the taste to a whole other level, making these waffles absolutely delicious.

Ingredients notes

Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter Gluten-Free Flour. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.

Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.

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 of 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 the 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 of batter into the waffle maker and use a rubber spatula to spread out the batter lightly.

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.

Storage

Refrigerate leftover waffles for 3-4 days.

To freeze: After completely cooling, layer the waffles with parchment paper between each one and place them in a freezer bag. Squeeze out as much air from the bags as possible before completely sealing. Waffles can be frozen for up to 3 months.

To reheat: You can reheat directly from the freezer or place frozen waffles in the refrigerator overnight to thaw. Depending on the thickness, these can be heated in a toaster on low for a few settings to get them heated thoroughly without burning. Or reheat in an air fryer or oven.

Tools used

Amazon affiliate links

• Belgian Waffle Maker
• Wire Rack