Bacon and Swiss Waffles
Contributed by Diane S.

* Exported from MasterCook *

                         Bacon and Swiss Waffles

Recipe By     :Betty Crocker Bisquick, October 2000
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  Original or Reduced Fat Bisquick
  1 1/2           cups  milk
  2                     eggs
  1                cup  shredded Swiss cheese -- (4 ounces)
  8             slices  bacon, crisply cooked and crumbled -- (1/2 cup)

Heat waffle iron; grease if necessary.  Stir Bisquick, milk and eggs in large
bowl until blended.  Stir in cheese and bacon.

Pour batter by slightly less than 1 cupfuls onto center of hot waffle iron.

Bake until steaming stops and waffle is golden brown.  Carefully remove
waffle.
Twelve 4-inch waffles.

High Altitude (3500-6500 ft):  No changes.

1 Waffle:  Calories 165 (Calories from fat 80); Fat 9 g (Saturated 4 g); Chol
50 mg; Sodium 400 mg; Carb 14 g (Dietary Fiber 0g); Protein 7 g.

M/C Formatted by Diane [spangen@home.com]


                                    - - - - - - - - - - - - - - - - - - -

Per serving: 782 Calories (kcal); 52g Total Fat; (60% calories from fat); 55g
Protein; 22g Carbohydrate; 528mg Cholesterol; 585mg Sodium

Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2
Fat; 0 Other Carbohydrates

NOTES : Substitution:  Cheddar or mozzarella cheese can be used instead of
the Swiss cheese.

Time-Saver:  Mix the waffle batter right in a 4-cup glass measuring cup that
has a handle and spout.  The batter will be easy to pour onto the waffle
iron.

Serve-With:  Serve these hearty waffles with cheese sauce or maple-flavored
syrup and a cup of fresh fruit.
Nutr. Assoc. : 0 0 0 0 0