Frozen waffles aren’t just for breakfast. You can use these breakfast staples as an ingredient in dozens of other dishes, from sandwiches to desserts. We’ve rounded up seven recipes that call for toaster waffles, so that you can enjoy these treats any time of day.
1. Waffle, Maple, and Sausage Stuffing
This stuffing, which includes waffles, sausage, and dried cranberries, would look perfect on your Thanksgiving table, but there’s no reason to make it only once a year. It’s the perfect dish to bring to a potluck or serve as a hearty side with a simple roast chicken and mashed potatoes. Recipe from The Crepes of Wrath.
- 10 to 15 waffles, cubed into 1-inch pieces (about 8 cups)
- 2 pounds breakfast sausage
- 2 tablespoons unsalted butter
- 2 onions, finely chopped
- 5 stalks celery, thinly sliced
- 4 cloves garlic, finely minced
- 1 cup walnuts, roughly chopped
- 1 cup dried cranberries
- 1½ teaspoons kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon ground sage
- 4 to 5 cups chicken stock
- 1 cup maple syrup, plus more for drizzling
- 3 tablespoons unsalted butter, finely cubed
- Sea salt, for sprinkling
Directions: Cook the frozen waffles according to the package directions. Cube the waffles into 1-inch pieces, spread on two baking sheets, and cook in the oven for 10 to 15 minutes at 400 degrees Fahrenheit (waffles will be crisp when done). Cool.
Crumble the sausage into a heavy-bottomed pan and cook on medium-to-high heat until the meat is lightly browned and thoroughly cooked. As the sausage cooks, use a wooden spoon to break it into smaller pieces.
Remove the sausage from the pan and drain on a plate lined with paper towels. Lower the heat to medium and add 2 tablespoons of butter to the pan. Next, add the onions and celery, cooking until soft, about 5 to 6 minutes. Add garlic, cook for another minute, and then remove the pan from the heat.
Combine the waffle cubes, sausage, onion mixture, walnuts, cranberries, salt, thyme, sage, and 4 cups of chicken stock in a large bowl. If the mixture seems too dry, add another cup of chicken stock. Add 1 cup of maple syrup and toss until all the ingredients are combined.
Generously butter a 9-by-13-inch baking pan. Scoop the stuffing mixture into the pan. Top with a few squares of cubed butter, sprinkle on a little sea salt, and drizzle with maple syrup.
Bake the stuffing at 400 degrees Fahrenheit for 15 to 20 minutes. The top will be crisp and golden when the stuffing is done.
2. Chicken and Waffles
Chicken and waffles are a classic comfort food. You can make a simple version of this dish in just 15 minutes by using frozen waffles and chicken tenders as the main ingredients. Recipe from Food Network.
- Vegetable oil, for shallow frying
- ¼ cup hot sauce
- 1 large egg, lightly beaten
- 8 chicken tenders (about 1 pound)
- ¾ cup instant flour
- 1 teaspoon poultry seasoning
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 2 scallions, sliced, plus more for garnish
- 1½ cups low-sodium chicken broth
- 4 buttermilk or Belgian-style frozen waffles
- Maple syrup, for serving
Directions: Pour about 1-inch of oil into a large cast-iron or other heavy-bottomed skillet and turn heat to high. In a medium bowl, whisk together the egg and hot sauce. Dip chicken in the egg mixture to coat.
In a medium bowl, mix together the instant flour, poultry seasoning, salt, and pepper. Measure out 3 tablespoons of the flour mixture and set aside in a small bowl.
Next, take the egg-coated chicken tenders and dredge them in the flour mixture, shaking off any excess coating as you work.
Carefully place the chicken tenders in the hot oil. Fry for 2 to 3 minutes on each side, turning once, until chicken is golden and thoroughly cooked. Cool on a rack.
Pour off the oil in the skillet and melt 3 tablespoons of butter in the pan. Add the seasoned flour you set aside, whisking until smooth. Then, whisk in the scallions. Finally, slowly pour the broth into the pan. Bring the mixture to a simmer, whisking until you have a smooth gravy.
As you prepare the gravy, toast the waffles. When waffles are cooked, place one on each plate and drizzle with a bit of maple syrup. Top with two chicken tenders, spoon on some gravy, and garnish with scallions if desired.
3. Bacon, Egg, and Spinach Salad with Waffle Croutons
Premade waffles serve as crispy croutons in this breakfast-themed salad that also features eggs and thick-cut bacon. A maple-balsamic dressing provides the perfect finishing touch for this dish from Every Day with Rachael Ray.
- 2 thawed frozen waffles
- 2 tablespoons butter, melted
- 4 ounces thick-cut bacon (about 6 strips), cut into 1-inch pieces
- 2 eggs
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- Salt and pepper
- 3 cups baby spinach
Directions: Preheat over to 350 degrees Fahrenheit. Cut the thawed waffles into ¾-inch squares. Toss with the melted butter and spread the waffle pieces on a baking sheet. Toast in oven for about 7 minutes, until all the pieces are crisp. Turn the waffle pieces once to ensure even cooking, and remove from oven when done to cool.
While the waffles are toasting, cook the bacon over medium heat in a large, non-stick skillet, stirring occasionally, until crisp, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate to drain.
Spoon out two tablespoons of bacon fat from the skillet and put in a medium bowl. Increase the heat to medium-high and warm until the remaining bacon fat shimmers. Add the eggs and fry until they’re cooked to your taste.
Add the maple syrup and vinegar to the bowl with the reserved bacon fat and whisk to combine. Add salt and pepper to taste.
Toss the dressing with the spinach and divide between two plates. Top each plate of greens with half the cooked bacon, half of the waffle croutons, and one egg. Serve.
4. Brie and Blueberry Waffle Grilled Cheese
Juicy blueberries and smooth, creamy brie pair well with slightly sweet toaster waffles. Serve these indulgent sandwiches for a quick lunch or dinner, since they only take 10 minutes to prepare. Recipe from Damn Delicious.
- 1½ cups blueberries
- Zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon sugar
- 2 tablespoons unsalted butter
- 8 waffles
- 4 ounces Brie, thinly sliced
Directions: Combine the blueberries, lemon zest, lemon juice, and sugar in a medium saucepan. Bring the mixture to a boil, then reduce heat to low and simmer, stirring occasionally, until sauce thickens. This should take about 5 minutes.
Melt the butter in a grill pan over medium-high heat. Divide sliced Brie evenly between 4 waffles, then top each with a spoonful of the blueberry sauce. Top each with one of the remaining 4 waffles.
Place each waffle sandwich in the grill pan and cook for about 2 to 3 minutes on each side, until golden on the outside and the cheese has melted. Serve.
5. Waffle Cake
No baking skills are required for this minimal, four-ingredient cake. This recipe calls for strawberries and hazelnut spread, but we think you could easily substitute the former for raspberries or another in-season berry or fruit. Recipe from Food Network.
- 3 frozen waffles
- Chocolate-hazelnut spread
- Sliced fresh strawberries
- Cocoa powder
Directions: Toast the waffles until crispy. Cover one waffle with chocolate hazelnut spread, then add a layer of sliced strawberries. Top with the second waffle and repeat the process. Place the remaining waffle on top of the stack, add a few more sliced strawberries, and dust with some cocoa powder. Serve.
6. Waffle Pizza
Sure, you know about English muffin and bagel pizzas, but have you tried waffle pizzas? If you have some pizza sauce and cheese on hand, you can prep this snack or mini-meal in a matter of minutes. This recipe from Pass the Sushi makes 8 individual pizzas.
- 8 frozen waffles
- 1 to 1½ cups pizza sauce
- 1½ cups shredded mozzarella cheese
- Pizza toppings such as pepperoni, peppers, sausage, and mushrooms
Directions: Preheat your conventional oven or toaster oven to 425 degrees Fahrenheit.
Place the waffles on a baking tray or cookie sheet. Spread some pizza sauce on each waffle. Top with shredded mozzarella cheese, then add any desired toppings.
Bake the waffle pizzas until the cheese has melted and the “crust” is golden.
7. Taco Salad Waffles
Craving tacos but missing tortillas? Frozen waffles serves as the base for these individual servings of taco salad. Recipe from Taste of Home.
- 1 pound ground beef
- 1 cup salsa
- 1 can chopped green chilies (4 ounces)
- 1 envelope of taco seasoning
- 8 frozen waffles
- Taco toppings, such as shredded cheese, chopped tomatoes, shredded lettuce, avocado, salsa, and sour cream
Directions: Cook ground beef in a large skillet over medium heat until done. Drain.
Add salsa, chilies, and taco seasoning to the pan with the meat and stir to combine. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
As the taco meat cooks, toast the waffles according to the directions on the package.
Place toasted waffles on plates, spoon on some of the beef mixture, and garnish with your preferred toppings. Serve.
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