Ham and Cheese Waffles

About once a month I decide to make breakfast for dinner. I typically resort to this option because I have nothing planned, or I know that all of the kids will eat very well and probably lick their plates when finished.  This past week was no exception. I walked in the door, had nothing planned for dinner, and scoured my refrigerator and pantry. I saw that I had some delicious bacon, and some waffle mix. I knew right away that I would be making my bacon stuffed waffles, and as I continued to search through the refrigerator, I noticed some nice havarti cheese, and some deli ham. Those bacon stuffed waffles had me thinking of taking that idea, but incorporating ham and cheese. Was that a genius idea, or what? Maybe it was the thought of that savory Monte Cristo sandwich I made some time ago that my wife really loved, and maybe it was that idea where I wanted to surprise anyone interested in trying this waffle.

Ham and Cheese Waffles Recipe

Let’s get started on these simple, delicious, and savory waffles.

Ingredients: (This makes approximately 4 waffles)

  • 2 cups of Aunt Jemima Buttermilk Complete Pancake and Waffle Mix
  • 1 1/2 cups of cold water
  • 1/3 cup of canola oil
  • 1/2 cup of thinly sliced ham, diced (per waffle)
  • 1/2 cup of havarti cheese, grated (per waffle)
  • 1/2 tbsp canola oil
  • Cooking spray
  • Waffle iron
  • Syrup (optional)
  • Powdered Sugar (optional)

To make the batter, add the waffle mix to a large mixing bowl. Add in the water and oil, and mix until there are no more lumps. Let the batter rest for about 5 minutes, and preheat your waffle iron.

Add the oil to a skillet and bring it up to medium heat. Toss in the diced ham, and cook for a few minutes, just until it gets slightly crisp.  Remove with a slotted spoon onto a paper towel to drain any remains of oil.

Once the iron is hot, spray cooking spray on the grates, then ladle in enough of the waffle batter to fill in the base of the waffle iron. Sprinkle with the ham, then the cheese, then ladle just a bit more batter onto the top. Close and seal the iron, give it a turn, and cook for about 4 minutes. Turn again, and continue to cook for a couple of more minutes, or until the waffle is a golden brown.

How to make Ham and Cheese Waffles

Remove the waffle, and slice your waffle. Repeat with the remaining waffles. Sprinkle with a bit of powdered sugar.

Repeat with remaining batter. You can keep the waffles warm and for the most part crisp and fluffy in a preheated 225 oven while you repeat the process.

At first you will not notice the ham or cheese, until first bite. You get that sweetness from the waffle batter, then comes a bit of that awesome cheesiness which is balanced by some smokey and salty ham.  To say the least, it is awesome. My wife giggled a bit as she was surprised at how awesome the waffle was, and as I only made one, I knew she had wanted another one. So did I. Let’s just say I will be making these more than once a month. I hope you enjoy.

Ham and Cheese Waffles
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 2 cups of Aunt Jemima Buttermilk Complete Pancake and Waffle Mix
  • 1½ cups of cold water
  • ⅓ cup of canola oil
  • ½ cup of thinly sliced ham, diced (per waffle)
  • ½ cup of havarti cheese, grated (per waffle)
  • ½ tbsp canola oil
  • Cooking spray
  • Waffle iron
  • Syrup (optional)
  • Powdered Sugar (optional)
Instructions
  1. To make the batter, add the waffle mix to a large mixing bowl. Add in the water and oil, and mix until there are no more lumps. Let the batter rest for about 5 minutes, and preheat your waffle iron.
  2. Add the oil to a skillet and bring it up to medium heat. Toss in the diced ham, and cook for a few minutes, just until it gets slightly crisp. Remove with a slotted spoon onto a paper towel to drain any remains of oil.
  3. Once the iron is hot, spray cooking spray on the grates, then ladle in enough of the waffle batter to fill in the base of the waffle iron. Sprinkle with the ham, then the cheese, then ladle just a bit more batter onto the top. Close and seal the iron, give it a turn, and cook for about 4 minutes. Turn again, and continue to cook for a couple of more minutes, or until the waffle is a golden brown.
  4. Remove the waffle, and slice your waffle. Repeat with the remaining waffles. Sprinkle with a bit of powdered sugar.
  5. Repeat with remaining batter. You can keep the waffles warm and for the most part crisp and fluffy in a preheated 225 oven while you repeat the process.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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