Savory Cheddar Waffle BLT – Do You Bake
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Savory Cheddar Waffle BLT

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November 4, 2016

Enjoy a delicious Cheddar Waffle BLT using Do You Bake? Belgian Waffles Mix. The crunchy bacon, light lettuce and tomato takes the form of breakfast, sandwiched between savory cheddar Belgian waffles. There are so many ways to YUMM this recipe up with many variations!

Shop with Do You Bake? Ambassadors and pick up our Breakfast Belgian Waffle mix for this YUMMY Breakfast 'n' lunch inspired sammie!

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 6 - 8 BLT Waffle Sandwiches


Breakfast Belgian Waffle Mix 1 Box Mix

Cheddar Cheese 1 cup (grated)

Bacon Slices 12 thick cut (about 1lb)

Tomatoes 2 medium, thinly sliced

Lettuce 12 Large leaves, washed

Mayonnaise 6 Tablespoons

Pepper to taste

Salt to taste


For the waffles:

1Heat the oven to 425°F and arrange a rack in the middle.

2Arrange the bacon in a single layer on a rimmed baking sheet and bake until browned and crisp, about 20 to 25 minutes. Remove to a large, paper-towel-lined plate; set aside.

3Once cooked, reduce oven to 225F

4Prepare and Cook Belgian Waffles per Do You Bake? Belgian Waffle Mix Directions AND add in the shredded cheddar cheese before cooking.

5Heat your waffle iron according to manufacturer's instructions, fill it with batter, close the lid and cook until the waffle is golden brown. Transfer directly to a rack in the oven to keep warm. Repeat with the remaining breakfast Belgian Waffle Mix batter until all of your waffles have been made, placing the cooked waffles in a single layer on the rack in the oven.

To Assemble Your Waffle BLT Sandwiches :

1Spread the mayonnaise on one waffle. Top with tomato, bacon and lettuce. Close the lid with your second waffle topper.

2If serving immediately, cut each sandwich in half. To pack for transport, wrap the whole sandwiches in parchment paper, cut in half and wrap again in parchment paper for each transport and YUMMY eating

YUMMY Notes : You can make the waffles ahead of time and refrigerate them for up to 24 hours or freeze up to 1 month. To reheat, toast in a 325°F oven directly on the rack until warmed through, about 5 to 7 minutes.


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