These ham and cheese waffles are a quick recipe, but one that was a process in the making – many, many decades in fact.
My mom grew up near a woman who put slices of bacon in her waffles. So much did my mom enjoy the memory of visiting her neighbor and the tastiness of the bacon waffles, she has continued making these for her kids whenever waffles were on order.
Ham & Cheese Waffles
After a holiday meal of ham that left more leftovers than she cared to deal with, she’d add pieces of ham to the waffles for the same savory flavor addition to an otherwise sweet breakfast option. Since I’m not a fan of bacon (never really have been), ham waffles are much more to my liking.
I’m currently suffering the same fate of looking for recipes to use up ham. I love this ham pasta with asparagus, but these waffles also took the cake this year when I added some cheddar for an extra punch of flavor.
These ham and cheese waffles were above and beyond for breakfast! I suppose the cheese isn’t necessary, but it’s so delicious, you’ll want to add it in!
Waffles for Dinner
You can make these with waffle mix too – just sub some of the flour for cornmeal and add in the ham and cheese. Et voila! Ham and cheese waffles!
My husband likes his waffles with butter and maple syrup (A LOT of maple syrup, I might add), but I know they’d be tasty with some sriracha mixed in as well.
And these aren’t just for breakfast – pair it with a salad for a fun dinner recipe! We’ve been big fans of breakfast for dinner since we moved in together. It’s usually fast and easy, not to mention you usually have all the necessary ingredients on hand!
These ham and cheese waffles are also great leftover. While you’re making the waffles, let the extras cool on a wire rack to help prevent them from getting soggy. Store them in an airtight container and when it’s time to reheat waffles, put them in a toaster to restore that bit of crispiness!
Can You Freeze Waffles?
Oh man, can you! I’m a big fan of homemade frozen waffles because they’re an easy breakfast for my husband to grab and make (even the gluten free ones I make for him).
After you cool your waffles on the rack, lay them on a sheet pan in a single layer and pre-freeze for about 20 minutes. Then you can stack them in an airtight container (I love my Stand Up Stasher bag for this)!
Want some other breakfast recipes? Try this salmon frittata, fried oatmeal (not as weird as it sounds!), spinach smoothie, make-ahead breakfast tacos, fig granola, hard boiled egg toasts, cardamom waffles, and toasted muesli with yogurt!
And don’t miss out on my brunch sangria – picture a mimosa but with chardonnay wine rather than champagne!
HAM + CHEESE WAFFLES
- 2 eggs
- 1 ½ Cups milk nonfat is fine
- ½ Cup Greek yogurt nonfat fine here too
- 2 Tablespoons butter melted
- 1 ⅔ Cup flour
- 1 Cup cornmeal
- 1 Tablespoon sugar
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 2-3 Cups chopped ham
- 1 Cup small cheddar cheese chunks
- optional toppings: butter maple syrup, honey, sriracha
- Preheat waffle maker.
- In a large bowl, whisk together eggs, milk, yogurt, and butter. Add in flour, cornmeal, sugar, salt, and baking powder. Mix in ham and cheese.
- Pour heaping spoonfuls of batter onto waffle iron. Carefully close lid.
- Remove waffles when light turns green and desired crispiness is achieved. Flipping waffles front to back after cooking to obtain more even cooking may be necessary.