Bacon and Cheddar Waffles

Waffles are great for a quick breakfast in the morning. I like that these have some protein in them, too.

Bacon and Cheddar Waffles
Adapted from Betty Crocker Bisquick, October 2000

2 cups Original or Reduced Fat Bisquick (I use homemade Bisquick)
1 ½ c. milk
2 eggs
1 c. shredded cheddar cheese (4 oz) (the original recipe called for Swiss cheese)
8 slices bacon, crisply cooked and crumbled (1/2 c.)

Heat the waffle iron. Stir the Bisquick, milk, and eggs in a large bowl. Stir in cheese and bacon. Bake the batter in the waffle iron.

Lay cooked waffles in a single layer on a cookie sheet. Freeze solid. Remove frozen waffles from the cookie sheet and place in a labeled ziptop bag.

On cooking day, place the waffle(s) in the toaster and heat until crisp and hot.