Directions

1. Preheat oven to 200 C (400 F).
2. Place a baking rack onto a sheet pan lined with aluminium foil. Put the bacon slices onto the rack in a single layer and bake for 12 minutes.
3. Whilst the bacon is cooking, prepare the waffle mixture. In a large mixing bowl, combine all the dry ingredients with a whisk. Add the milk and eggs to the flour mixture. Slowly pour in the melted butter and add the green onion, combine well. Preheat the waffle maker.
4. Carefully remove the sheet pan from the oven and brush the maple syrup over the bacon. Bake for 5 minutes till golden. Remove from oven and set aside.
5. Ladle the batter into the waffle maker and cook till golden and crisp. Repeat to make 8 waffles.
6. Place the grated Armstrong Medium Cheddar Cheese, cherry tomatoes, spinach and maple glazed bacon onto 4 of the waffles. Top with another waffle to sandwich them.
7. To melt the cheese & fillings through, place the waffle sandwiches onto the baking rack used for the bacon. Loosely cover with aluminium foil & place into the warm oven for a few minutes.
8. Serve hot with maple syrup.

Notes/Tips:

1. For light & fluffy waffles, separate the eggs and whisk the egg whites till they form soft peaks. Fold the egg whites into the batter when adding the onions.
2. For an extra cheesy taste, add 1 cup of grated cheese to the waffle batter.
3. The milk can easily be substituted with buttermilk or an alternative milk.
4. Waffle irons vary in size. This recipe makes a total of 8 large & thick square waffles.

A recipe developed by our foodie influencer @kerrie_ahern