We all know about waffles with syrup and other sweet toppings – but how about a grab and go flavor packed savory breakfast waffle? This recipe can be made, frozen, and then re-heated in a toaster for a quick grab before work or school!
2 c. all-purpose flour
- 1 tbsp. baking powder
2 tbsp. granulated sugar
1/2 tsp. salt
- 2 large eggs, separated
- 1 1/2 c. milk (may need a little more if batter is too thick)
- 1/3 c. melted butter or olive oil
- 3 scallions, thinly sliced, green and white parts
- 1/2 tsp. garlic, minced
- 1/2 or 1 jalapeno, seeded and minced, if desired
- 1/2 c. cooked and drained bacon or sausage – your choice
- 3/4 c. grated cheddar cheese
- In a large bowl combine flour, baking powder, sugar, and salt.
- In a separate bowl combine egg yolks, milk and butter or olive oil. Combine well with a fork or whisk.
- Slowly add flour mixture to the milk mixture a little at a time, until incorporated and batter is mostly smooth.
- Add scallions, garlic, jalapeno, bacon or sausage, and cheese to the flour mixture.
- Stir gently.
- In a small bowl add the egg whites and beat until fluffy and soft peaks form.
- Gently scoop the egg whites onto the top of the batter. Using a flat spatula, gently fold the egg whites into the batter. It is OK if a few streaks remain. This will ensure that the egg whites do not deflate too much.
- Heat and lightly oil the waffle maker.
- Add a scoop of batter to the waffle maker and cook about five minutes or until browned and crispy. Repeat until all batter is used. While cooking more waffles – place already cooked waffles on a pan in the oven at 200 degrees. This will keep them warm and allow them to release any steam that may make them soggy.
- Leftover waffles can be cooled, wrapped well, and frozen. Pop them in the oven or toaster to reheat.
- Enjoy waffles as they are – or top with a little salsa or sour cream.