Spinach, Feta and Bacon Waffles

Spinach, Feta and Bacon Waffle

Published, with permission, from Collectively Homegrown by Nadia and Elke, Husk and Honey, Key & Co Publishers, RRP $49.99

A simple, tasty and healthy brunch recipe. The best thing about these waffles is you can make them in advance, freeze and reheat in the toaster whenever you feel like an extra yummy breakfast or lunch!

Spinach, Feta and Bacon WaffleServes: 4 | Prep time: 10 minutes | Cook time: varies based on waffle iron

Fridge life: up to 3 days | Freezer life: up to 3 months


  • 2 eggs, separated
  • 1 ½ cups milk
  • 125g butter, melted
  • 1 ½ cups self-raising flour
  • 1 tsp salt
  • 200g block of feta, crumbled
  • bag of baby spinach, roughly chopped
  • tomato and bacon to serve


  1. In a large bowl, whisk together the egg yolks, melted butter and milk. Add the flour and salt, and whisk until smooth.
  2. Gently fold through the crumbled feta and spinach.
  3. Beat the egg whites until you have stiff peaks, and then fold into mix.
  4. Add approx. ½ cup of batter into the waffle iron.
  5. Cook each waffle until crispy and golden brown. Serve hot topped with tomato and bacon.

Tip: if you have left over waffles, they freeze beautifully and can be reheated in the toaster for an easy breakfast.

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