Egg & Bacon Cheddar Waffles

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  1 ¼ cup or 156g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ½ tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Vanilla extract

  1 tsp or 4g

• Buttermilk

  Milk, fluid, cultured, lowfat

  1 cup or 245g

• Butter

  Unsalted

  4 tbsp or 57g

• Cheddar cheese

  3 tbsp, shredded or 21g

• Bacon

  Raw, cured pork

  6 strip or 72g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  6 large or 300g

• Maple syrups

  6 tbsp or 120g

Directions

1. In a large mixing bowl, whisk together the egg for the waffle batter, vanilla extract, buttermilk, and melted butter.
2. In another bowl, mix the flour, baking soda, baking powder, salt, and sugar.
3. Combine the dry ingredients with the wet ingredients and stir until just mixed.
4. Cook the bacon over medium heat until crispy, about 8-10 minutes. Crumble it and add to the batter along with the shredded cheese. Stir to combine.
5. Preheat a waffle iron. Pour batter into the waffle iron and cook until golden brown.
6. Heat oil in a skiller over medium heat, cook the eggs over easy until the whites are set and the yolks are still runny.
7. Serve the waffles topped with an egg and a drizzle of maple syrup.

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