Waffles aren’t just for breakfast anymore! My kids love when I make them mini waffle sandwiches for their lunch boxes. It’s a great way to make breakfast leftovers stretch into lunch, especially when you’re out of bread but still want to make a sammie. I put everything from tuna salad to turkey to cream cheese inside.
I would imagine you’ve had sweet waffles before, but have you ever tried savory cheese waffles? They’re a great choice when you’re on the go and need a complete energy boost. Whether you eat them on their own, as the bread for your sandwich, or just alongside some eggs and bacon, these Cheesy Waffles are a fun change of pace from the traditional waffle you’re used to seeing on your plate.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup grated Cheddar cheese
2 large eggs
1½ cups milk
3 tablespoons vegetable or canola oil
OPTIONAL ACCOMPANIMENTS
ham, scrambled eggs, and bacon, or serve as a sandwich with cream cheese and sliced turkey
1. Preheat a waffle iron.
2. Combine the flour, baking powder, baking soda, and salt in a bowl and whisk to combine.
3. Add the cheese and coat it thoroughly with the flour mixture (this will help keep the cheese from getting gloppy).
4. In a separate bowl, whisk the eggs, milk, and oil.
5. Add the dry mixture into the wet mixture and whisk to combine. Do not overmix.
6. For each waffle, pour about ⅓ cup of the batter into the greased waffle iron and cook 3 to 5 minutes, or until golden.
7. Serve with the desired accompaniments.
TO FREEZE: After the waffles have cooled, place them in a ziplock bag, label, and freeze. Defrost or pop into a toaster oven or oven at 300°F for 10 minutes.
TIP: To make two mini sandwiches, quarter the waffles, spread two quarters with filling, and top with other halves.