Wondering how to use up that leftover Easter ham? I suggest savory waffles with ham, cheddar, and Brussels sprouts. These waffles are full of goodies you likely have on hand, and they’re perfect to serve for breakfast, lunch, or dinner.
I traveled back to Ohio for Easter and had a wonderful time visiting with family and friends, eating and laughing and…eating some more!
There is always so much food on hand during holidays and family visits, and that includes leftovers, too. I can only eat leftovers so long, and there’s nothing worse than slugging through the same dish over and over again.
There’s a better way to turn some of those leftovers into a second meal, equally as fabulous as the first!
Now, I don’t normally think about waffles when I’m trying to use up leftovers, but trust me on this one! Most people think of serving waffles for breakfast with berries, nuts, or shredded coconut, topped off with a river of golden maple syrup.
If that sounds like your kind of waffle, you’ll definitely enjoy my recipe for blue cornmeal waffles with chipotle butter and orange syrup. That butter!
But these savory waffles with ham, cheddar, and Brussels sprouts are perfect for lunch or dinner (disclosure: I ate them for breakfast and totally loved them!), and are a great vehicle to help use up leftover ham or Brussels sprouts.
I mentioned in my last post that Brussels sprouts are on their way out for the season, so if you don’t have any, try spinach, broccoli, or even kale instead.
These waffles are delicious, and I’d most definitely top them with maple syrup. The sweet syrup goes so well with the savory ingredients in the waffles.
I made these waffles for the first time back in 2012, and posted the recipe here on the site. I updated the photos for this post, but the recipe remains deliciously the same!
You’ll never think of leftovers the same way again! I hope you try these waffles and love them as much as I do!
Patricia Conte/Grab a Plate
Yields 8-10 waffles
If you don't have Brussels sprouts to use for this recipe, try spinach, broccoli, or even kale.
- 1-3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 3 eggs
- 1-1/2 cups milk
- 1/4 cup butter, melted
- 2/3 cup cheddar cheese, grated
- 3 ounces precooked ham, cut into slices or diced small
- 5-6 Brussels sprouts, bottom stem cut off, outer leaves removed if needed, cut into thin slices
- 1/2 tablespoon olive oil
- Salt and pepper for seasoning
- Nonstick cooking spray for your waffle iron
- Spray your waffle iron with nonstick cooking spray and turn it on to preheat it.
- Add the olive oil to a sauté pan over medium heat. When it’s hot, add the sliced Brussels sprouts and cook until they soften just slightly (about 3-4 minutes). Remove the pan from the heat and set aside.
- In a large bowl, blend together the flour, baking powder, sugar, and salt.
- In a medium bowl, whisk together the eggs, milk, and melted butter. Mix the wet ingredients into the dry ingredients and blend until incorporated. Add salt and pepper to season.
- Add the ham, cheese and Brussels sprouts to the batter, and gently mix together.
- When the waffle iron is hot, ladle the batter so it fills the wells in the iron, but make sure it doesn’t overflow. Cook until desired doneness and serve hot with maple syrup.