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Cheesy Bacon and Corn Waffles with Eggs and Avocado | Taste and Tipple

Cheesy Bacon and Corn Waffles with Eggs and Avocado

Course Breakfast
Cuisine American
Keyword Waffles
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Yvonne Langen


  • 8 slices bacon cut into 1/2-inch pieces
  • 1/3 cup finely chopped sweet onion
  • 1 cup all-purpose flour
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 1/4 cup milk
  • 1 large egg beaten
  • 1 tablespoon canola or vegetable oil
  • 1 cup frozen canned or fresh corn
  • 1/2 cup shredded Monterey Jack cheese
  • 2 tbsp butter
  • 4 eggs
  • 1 avocado sliced
  • Maple syrup


  1. In a medium frying pan, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Reserve a heaping tablespoon of the bacon mixture for topping the waffles upon serving.
  2. While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese.
  3. Heat waffle iron and spray with cooking spray. Pour a heaping 1/2-cup of the batter onto the waffle iron and cook until it is golden brown - 5-7 minutes. Repeat with the remaining batter.
  4. As you're cooking the last waffle, melt butter in a large frying pan over medium-high heat. Crack eggs into the pan, leaving space between each, cook without flipping for 4-5 minutes until whites are set and yolks achieve desired doneness.
  5. Serve each waffle topped with an egg, a sprinkle of the reserved bacon/onion, a few slices of avocado, chives, pepper and maple syrup, as desired.