Bacon and Waffle Strata

This version of strata uses crisp waffles, which bake into a wonderfully textured casserole in the slow cooker.
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  • 4 slices bacon
  • 5 frozen waffles toasted
  • 1 cup shredded Colby cheese
  • ¼ cup chopped green onions
  • 1 5-ounce can evaporated milk
  • ½ 8-ounce package cream cheese, softened
  • 4 eggs
  • ½ teaspoon dry mustard


  • In large skillet, cook bacon until crisp.
  • Drain on paper towels, crumble, and set aside.
  • Cut toasted waffles into cubes.
  • Layer bacon and waffle cubes with cheese and green onions in 3½-quart slow cooker.
  • Drain skillet, discarding bacon fat; do not wipe out.
  • Add milk and cream cheese to skillet; cook over low heat, stirring frequently, until cheese melts and mixture is smooth.
  • Remove skillet from heat and beat in eggs, one at a time, until smooth.
  • Stir in dry mustard and pour into slow cooker.
  • Cover and cook on low for about 4–5 hours, until eggs are set.


Serve with warmed maple syrup, if desired.