Maple Bacon Waffles

The perfect match – sticky maple bacon is an ideal addition to crisp waffles. Make ahead and freeze or to have on hand.

Maple Bacon Waffles
Ingredients: (for 3 waffles, serves 6)

2 cups waffle mix (plus water & oil, as directed)
1/2 pound of bacon
1/4 cup brown sugar
1/4 cup maple syrup
1 teaspoon red wine vinegar

Directions:
Chop and fry the bacon until crisp draining the grease but reserving a teaspoon or two.
Add the sugar and syrup stirring over low heat until sticky.

Mix the waffle batter adding in the reserved bacon drippings.
Heat the waffle iron and fill halfway and spoon some bacon jam on top.

Top with remaining batter and cook the waffle.
Serve with syrup and enjoy!

These are so good and perfect to make ahead of time and freeze. They are so flavorful that I enjoy them on-the-go without any syrup. These savory waffles with sausage, egg & cheese are a favorite too!

Pumpkin Cinnamon Rolls

{originally published in 2016 and updated in 2025}

November calls for pumpkin foods! This was super fast…unless you were to make your own cinnamon roll dough. If you’re likely do that then you can just skip past this. If a bfast with only a few ingredients is up your ally then, you’re in the right place!! Welcome. Grab some coffee. Snuggle up.

Pumpkin Cinnamon Rolls
Ingredients (serves ~4)
Cinnamon rolls with icing, tube
1/2 cup heavy cream or half & half
3/4 cup pumpkin
1/3 cup cream cheese
3/4 cup pumpkin
1 teaspoon pumpkin pie spice

Directions:
Preheat the oven to 375-degrees (according to your cinnamon roll packaging).
Mix together the pumpkin, cream cheese, and pumpkin pie spice.

Spoon into a plastic bag into one of the corners. Snip off the tip and squeeze down. Squirt into the cinnamon rolls nudging the point to get the filling really into the cinnamon roll. Spray a baking pan with non-stick spray and add the filled rolls in.

Snip the corner of the zip-top bag to pipe it into the rolls, or onto the rolls. The lazy-man method is to force some into each roll with more on top. The thorough method is to unroll each one, pipe some in and roll it back up.

Place the rolls into a baking dish sprayed with non-stick spray and pour in the cream.
Bake according to the rolls packaging. Mine needed ~17 minutes.

These are so good! The cream is the only method we use anymore. It is game changing to have the most gooey cinnamon rolls that are soft and fluffy, not crunchy.

Caprese Quiche

September is an Italian-inspired month here with a quiche full of caprese salad flavors: tomato, basil, and mozzarella. It was light and ideal for breakfast or lunch. I kicked off the month starting with Pizza Burgers and have some other Italian-ish meals.

Caprese Quiche
Ingredients:
(5-6 servings)
pie crust
6 eggs
3/4 cup cream or half & half
1 teaspoon dijon (or 1/2 teaspoon dried mustard)
2-3 tomatoes
~10 basil leaves
1 cup shredded white cheddar
1/2 cup shredded mozzarella
salt & pepper

Directions:
Preheat oven to 350-degrees.
Par-bake the crust in a pie plate with non-stick spray. Bake for ~10 minutes.
While the crust cooks through, whisk together the eggs, cream, mustard, salt & pepper. Slice the tomato and chiffonade the basil.
When the crust comes out of the oven, sprinkle in some of the cheeses first, then layer tomato slices, basil, cheese and repeat to use all the fillings.

Carefully pour in the egg/cream mixture.
Bake the quiche for about 30 minutes until the center sets from giggly to solid.
Remove from the oven and let cool before serving.
Enjoy!

Quiche is something I forget about and then am glad to have. I pop a few slices into the freezer and my future self is grateful for a dinner or lunch.