I first tasted these Bacon Cheddar Savory Waffles at an event hosted by the legendary Chef Josh Capon, and I got the recipe from him to share with you! These savory waffles are incredibly rich and delicious, and dare I say even better than the typical sweet waffle.

Savory Waffles - with Bacon and Green Onion Shown Inside

While I definitely enjoy classic sweet crispy waffles with butter and maple syrup, I’ve decided that I like savory waffles even better. These Bacon Cheddar waffles have become one of my go-to recipes for brunch, and they’re by a brilliant chef by the name of Josh Capon.

Chef Capon made these waffles at an event I went to last Thanksgiving, and I was ecstatic to get the recipe.

If you don’t know Chef Capon, he’s known for some excellent restaurants here in NYC, for winning the NYCWFF Burger Bash a few times, and you may have seen him guest judging on Food Network’s Chopped before.

Savory Waffle Recipe - On Cutting Board with Green Onion and Bacon

When I first made these savory waffles, I was startled to see how much butter is in the recipe. But, I’ve never felt compelled to try cutting down the butter to see what happens. They’re so good I don’t want to mess with them, and if you’re going for low-fat waffles anyway, this is not where you want to do it.

The waffles are full of sharp cheddar cheese, smoky bacon, and scallions. Each bite has a ton of flavor.

Tips for Best Results

Whip the egg whites separately – Taking the time to separate the yolks and whites in the egg allows you to whip the eggs to soft peaks. This is one of the secrets for better, crispier texture, whether for sweet waffles or savory!

Use good butter – It’s incredible how different brands make wildly different tasting butters, and since it’s a substantial ingredient here, you’ll want to use the good stuff. My favorite brand is Kerrygold. Plugra and Vermont Creamery also make great butter. Do not use flavorless vegetable oil or olive oil here!

Consider the bacon – I tend to like thinner and crispier bacon, but I actually think thicker-cut, more artisanal bacon is better here for its meaty bite. I like Neuske’s, Niman Ranch, and pasture-raised bacons to compliment the cheesy waffles.

Step by Step Overview:

To get started, whisk to combine all-purpose flour, granulated sugar, salt, and baking powder in a large bowl:

Flour, Leavener, and Salt with Whisk in Mixing Bowl

Chef Capon does not add black pepper to the flour mixture, but if you’d like to include that flavor, add it here. You could also add a touch of cayenne pepper for a spicy flavor.

For the wet ingredients, whisk to combine the egg yolks from 3 large eggs, milk, and melted butter in a separate large mixing bowl:

Whisked Together Butter and Buttermilk in Bowl

Then take the leftover 3 egg whites and whip them to soft peaks with a mixer in a third bowl:

Whipped Egg Whites in Mixing Bowl

I always take the extra couple minutes required to whip egg whites and fold them into the waffle batter, as it results in a much lighter waffle. If you’ve seen my 5 Secrets to Crisp, Flavorful Golden Waffles post, that’s one of the 5 secrets.

Combine the wet and dry ingredients, then when they are almost mixed together, add the egg white:

Whipped Egg White Foam in Bowl with Savory Waffle Batter

Add cooked bacon pieces, sliced green onions, and grated cheddar cheese as well:

Shredded Cheddar Cheese, Scallions, and Bacon Added to Waffle Batter Bowl

Here’s a post on How to Cook Bacon in the Oven, which is my preferred method of preparation!

Also, though bacon and cheddar are a holy grail combination for me and I recommend trying this recipe as is first, you can certainly experiment in the future with another type of cheese for each batch. I’ve enjoyed adding parmesan cheese, Mexican cheese, monterey jack and pepper jack cheese, with much deliciousness!

Fold it all together very gently, until the shredded cheese and other add ins are evenly distributed. Be careful not to deflate the egg whites too much by overmixing, in order to ensure airy waffles.

Then portion it out into your preheated hot waffle iron:

Waffle Iron Filled with Savory Cheddar Batter

Since I always get asked, this is the waffle iron I currently have (affiliate). It’s definitely an investment, but it’s fantastic quality, and you can make two gigantic waffles at once. Beware though, it is HUGE! I have owned cheaper waffle irons in the past, and any well-rated choice should do the job pretty well.

Cook your savory bacon cheddar waffles for about five minutes, until golden brown and cooked through:

Bacon Cheddar Waffles Triangles in Waffle Iron

If you want some accompaniments, I love serving these cheese waffles with a fried egg on the side. You can also add a dollop of sour cream, or even a dash of hot sauce.

How to Crisp It Further

One issue with waffle makers sometimes is that they don’t get the waffles as crispy as I’d like, even if they are completely cooked through. So what I do is put the waffles in a 200F oven for at least a couple minutes (directly on the oven racks instead of on a baking sheet is the best way), so they can crisp up and release more steam. This will also keep them warm while you make the other waffles in batches.

For more favorite savory breakfast foods, I recommend perfect Poached Eggs with the crispiest Hash Browns. I also love Salmon and Eggs, Sweet Potato Hash, and Sausage Breakfast Casserole.

Recipe Tips and FAQ

How do you store leftover Bacon Cheddar Savory Waffles?

Keep in an airtight container or sealable plastic bag in the fridge for up to 5 days.

Can you freeze leftover waffles?

Yes, keep in an airtight container or sealable plastic freezer bag for up to 3 months.

How do you reheat waffles?

Reheat in a 350F oven for 5-10 minutes, until warmed through. If reheating straight from frozen, you will need to add an extra 5 minutes.

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!

Bacon Cheddar Waffles - With Bite Taken to Show Interior

Bacon Cheddar Savory Waffles

These Savory Waffles by Chef Capon have cheddar, bacon, and scallions as the star ingredients. They are a total treat for brunch!

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  • 2 cups all-purpose flour (10 oz by weight)
  • 3/4 cup granulated sugar
  • 1 tsp salt
  • 1 tbsp baking powder
  • 3 large eggs separated
  • 1.5 cups milk
  • 1 cup unsalted butter melted
  • 6 strips bacon cooked and crumbled*
  • 2.5 oz grated cheddar cheese
  • 3 scallions chopped


  • Preheat your waffle iron. Mine only has one setting anyway, but you want the iron to be pretty hot.
  • Preheat the oven to 200 degrees F.
  • In a large bowl, whisk to combine the flour, sugar, salt and baking powder. Set aside.
  • In another bowl, whisk to combine the egg yolks, milk, and butter. Set aside.
  • In a large (and very clean) bowl, use a hand mixer to whip the egg whites to soft peaks.
  • Add the wet ingredients to the dry, and mix until they are almost combined. Add the egg whites, bacon, cheese, and scallions to the bowl, and gently fold them in until combined.
  • Portion the batter into your waffle iron (the amount will vary by waffle iron, but I use about one cup per waffle), and cook for approximately 5 minutes, until golden brown.
  • When the waffle has finished cooking, place directly on the wire rack in the oven, to let the steam escape. Finish cooking the remaining waffles, and enjoy!


*Here’s a post on How to Cook Bacon in the Oven, which is my preferred method!
Storing leftovers: Keep in an airtight container or sealable plastic bag in the fridge for up to 5 days.
Freezing: Keep in an airtight container or sealable plastic freezer bag for up to 3 months.
Reheating: Reheat in a 350F oven for 5-10 minutes, until warmed through. If reheating straight from frozen, you will need to add an extra 5 minutes.


Calories: 868kcal, Carbohydrates: 73g, Protein: 18g, Fat: 56g, Saturated Fat: 31g, Cholesterol: 233mg, Sodium: 808mg, Potassium: 528mg, Fiber: 1g, Sugar: 34g, Vitamin A: 1565IU, Vitamin C: 1.3mg, Calcium: 329mg, Iron: 3.3mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.