MENU
  • Pinterest
    58
  • Print
    166
  • Save
    47
  • Facebook
    12
  • Email
    5

Apple, Bacon and Cheddar Waffles

  • Prep 35 min
  • Total 35 min
  • Servings 6

The flavors in this unique sweet and savory waffle complement each other very well. MORE + LESS -

Ingredients

2
cups Bisquick™ Original pancake and baking mix
1 1/3
cups milk
2
tablespoons vegetable oil
1
egg
3/4
cup shredded sharp Cheddar cheese (3 oz)
1
cup crisply cooked and crumbled bacon (14 to 15 slices)
1/2
cup chopped apple
Warm maple syrup
Sliced green onions, if desired

Steps

Hide Images
  • 1
    Heat waffle maker; lightly brush with vegetable oil, if necessary. In medium bowl, stir Bisquick™ mix, milk, oil and egg until mixed well. Mix in shredded cheese, 1/2 cup of the crumbled bacon and the chopped apple.
  • 2
    Pour 1/2 cup batter onto center of hot waffle maker. (Waffle makers vary in size; check manufacturer’s directions for recommended amount of batter). Close lid of waffle maker. Bake according to manufacturer’s directions or until steaming stops and waffle is golden brown; carefully remove waffle. Repeat with remaining batter.
  • 3
    Top each waffle with heaping tablespoonful bacon; serve warm with maple syrup. Garnish with sliced green onions.

Expert Tips

  • Keep waffles warm in a 200°F oven on a cooking parchment paper-lined cookie sheet until you've finished making the entire batch.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
190
% Daily Value
Total Fat
21g
32%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
820mg
34%
Potassium
280mg
8%
Total Carbohydrate
46g
15%
Dietary Fiber
0g
0%
Sugars
18g
Protein
15g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

Comment