Herbed Mushroom Bacon Waffles Recipes

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BACON AND CHEDDAR WAFFLES



Bacon and Cheddar Waffles image

Provided by Tregaye Fraser

Categories     main-dish

Time 45m

Yield 14 to 16 waffles

Number Of Ingredients 12

2 large eggs
2 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon kosher salt
1 3/4 cups milk
1/2 cup vegetable oil
1/2 teaspoon vanilla extract
1/2 cup crumbled cooked bacon
1/2 cup shredded sharp Cheddar
Nonstick cooking spray, for the waffle iron
Butter, maple syrup and/or fried eggs with runny yolks, for serving

Steps:

  • Preheat a waffle iron.
  • In a small bowl, whisk the eggs until fluffy; reserve.
  • Next, in a large bowl, mix together the flour, baking powder, sugar and salt. In a third bowl, whisk together the milk, oil and vanilla extract. Add the wet ingredients into the dry ingredients and mix just until combined. Add the bacon, Cheddar and reserved whisked eggs and mix until combined.
  • Spray the waffle iron with nonstick spray. Pour in 1/4 cup of the batter and cook the waffles until golden brown. (The waffles can be kept in a low oven to keep warm while the others cook.) Repeat with the remaining batter. Serve the waffles with butter, syrup and/or fried eggs.

SAVORY HERB WAFFLES



Savory Herb Waffles image

These are not a sweet waffle! I use them to serve creamed beef or chicken for a quick, easy supper. They are very light, very tasty, and they smell heavenly.

Provided by Deb McMeen

Categories     Breakfast and Brunch     Waffle Recipes

Time 45m

Yield 6

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon garlic salt
1 teaspoon dried parsley
½ teaspoon dried rosemary
¼ teaspoon dried tarragon
1 ½ cups shredded smoked Gouda cheese
2 cups buttermilk
3 eggs, separated
⅔ cup light sour cream
½ cup vegetable oil

Steps:

  • In a large bowl, stir together the flour, baking powder, baking soda, garlic salt, parsley, rosemary and tarragon. Stir in the shredded Gouda. Set aside.
  • In another bowl, mix together the egg yolks, buttermilk, sour cream and vegetable oil until well blended. Pour the wet ingredients into the flour mixture, and stir until just blended. In a separate clean bowl, whip the egg whites until stiff peaks form. Fold into the waffle batter.
  • Heat the waffle iron, and grease with vegetable oil spray. Use the recommended amount of batter for each waffle according to your iron. Close the lid, and cook until golden brown. Waffles can be held in a warm oven while the others are cooking. Serve with creamed beef or chicken.

Nutrition Facts : Calories 511.4 calories, Carbohydrate 40.6 g, Cholesterol 134.9 mg, Fat 30 g, Fiber 1.2 g, Protein 19.5 g, SaturatedFat 9.4 g, Sodium 1043.5 mg, Sugar 7.5 g

BACON AND EGGS WITH TOMATOES AND MUSHROOMS



Bacon and Eggs With Tomatoes and Mushrooms image

From the Mystery food novel Food To Die For. In the novel/recipe book, this recipe is described as being a Classic English Breakfast. Even though it's not kosher, I'm hoping some one else will enjoy the recipe, although I did hear once that there was such a thing as fake bacon.

Provided by Studentchef

Categories     Breakfast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 7

1 tablespoon butter
1 cup small white mushroom, trimmed
4 slices thick-cut bacon
2 links breakfast sausage
2 plum tomatoes, halved
4 extra large eggs
2 slices French bread, halved diagonally

Steps:

  • In a large skillet, melt the butter on medium high heat. Add the mushrooms and cook for 3 minutes, or until browned. Transfer the mushrooms to a plate and keep warm.
  • In the same pan, fry the bacon for 5 minutes, until crisp and brown, then transfer to a plate lined with paper towels. Pour off the drippings, before adding the sausages to the pan and cook over medium heat for 8 minutes, or until cooked through. Transfer ro a plate to drain.
  • Pour the fat from the skillet onto a separate dish, and return 1 tsp of the bacon fat to the skillet to use to fry the tomatoes for 3 minutes per side. Arrange the tomatoes on 2 breakfast plates.
  • Add 1 tbsp bacon fat to the skillet, fry the eggs over medium low heat to desired doneness. Arrange the eggs between the two plates.
  • In the same pan, quickly fry the bread slices for 1-2 minutes, until golden brown, adding more bacon fat, if necassary. Arrangethe hot bread slices, bacon, sausages, and mushrooms on the plates. Serve immediately.

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