Grilled Cheese and Ham Waffles

This dish is terrific for breakfast or brunch is also hearty enough for a light dinner. You may wish to top the waffles with a “once over” egg or honey. Serve with a refreshing fruit salad. Collect all of Rach’s waffle recipes during “Waffle Week!”


  • 2 cups buckwheat pancake and waffle mix
  • 2 tablespoons melted butter
  • 2 large eggs
  • 1 1/2-2 cups reduced fat milk or 2% milk, divided
  • 1 tablespoon dried herbes de Provence or 3 tablespoons fresh herbs (parsley, sage, rosemary and thyme), finely chopped
  • 1/3 pound Gruyère cheese, shredded (about 3/4-1 cup)
  • 1/4 pound mild deli ham, sliced and chopped
  • Salt and white pepper
  • 1 scant tablespoon Dijon mustard
  • Warm honey, for drizzling or 4 eggs, up or over


Combine the waffle mix with the melted butter, eggs, 1 1/2 cups milk and the herbs. Once well-combined, stir in the cheese and ham and season lightly with salt and pepper. Add the mustard and a little more milk, until just pourable. Cook in the waffle iron until crisp, then top with warm honey or an egg up or over.

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