Savory Ham and Cheese Waffles
I’m a savory breakfast kinda gal. Give me a bagel over a donut any day of the week and I’ll take my toast with salted butter, please, hold the jam. Because of this preference, I’ve never gotten terribly excited over pancakes or waffles. But savory ham and cheese waffles? Hot diggity!
We had a version of these ham and cheese waffles at a little coffee shop in Edmond, Oklahoma a few weeks back when we were there visiting Chris’s family. They were heavenly. This is my version, using the Cook’s Illustrated yeasted waffles as the base waffle recipe.
Vegetarians can omit the ham, no problemo; adventurous pork lovers can add crispy bacon bits instead. Also try mixing up the kind of cheese you use. I love some sharp Cheddar in these, but I can imagine that Parmesan or a smoked Gouda would be super fantastic, too.
For another savory waffle, try these mashed potato waffles! They’re a delicious way to use leftover mashed potatoes.
You can serve the savory waffles with butter and maple syrup (try it if you don’t believe me) or to keep it Team Savory, try an herbed compound butter or Hollandaise sauce (find the recipe and video on this eggs Benedict post) along with a fried egg on top for some protein.
Ham and Cheese Waffles Video
Ham and Cheese Waffles Recipe – PrintablePrint
Savory Ham and Cheese Waffles
Savory yeasted waffles recipe, makes 5 waffles if using a Belgian-style waffle iron and 8 waffles using a standard iron
- Prep Time: 12 hours
- Total Time: 12 hours
- Yield: 6 1x
- 8 tablespoons (1 stick) unsalted butter
- 1 3/4 cup 2% or whole milk
- 2 cups all purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 envelope (1/4 ounce) dry yeast
- 2 eggs
- 1/2 cup grated sharp Cheddar
- 1/2 cup minced ham
- 2 tablespoons minced chives or green onion tops
- Melt butter and add milk. Set aside.
- Whisk flour, sugar, salt and yeast together in a large bowl.
- Whisk in milk and butter until just combined.
- Add eggs and whisk until eggs are fully incorporated. It’s okay if the batter is still a little lumpy.
- Cover and refrigerate 12-24 hours. (Between you and me and the ‘frigerator, up to 48 hours is fine.)
- When ready to cook waffles, stir in cheese, ham and chives. (Have your oven warming at 200ºF for holding cooked waffles.)
- Cook according to waffle iron instructions, with a Belgian or American style waffle iron. You will get fewer, thicker waffles if using a Belgian waffle iron and more, thinner ones using an American style iron.
- Keep waffles warm on a rack on a baking sheet in the oven for up to 30 minutes.
- Serve topped with fried or poached eggs, Hollandaise sauce or a compound butter. Or with butter and syrup!
If you prefer, you can make sweet yeasted waffled by increasing the sugar to 1 tablespoon and omitting the ham, cheese and chives. Instead, add a cup of frozen blueberries to the batter right before cooking.
- Serving Size: 1 waffle
- Calories: 390
- Fat: 21
- Carbohydrates: 37
- Protein: 13
This is the Belgian waffle iron I use (affiliate link):