If brunch had a rebellious cousin, this would be it. These Smoky Sriracha Maple Bacon Waffle Tacos bring together crispy, sticky, spicy bacon and fluffy golden waffles in taco form — and yes, they’re every bit as epic as they sound. Perfect for lazy weekends, breakfast-for-dinner nights, or anytime you want to impress without a ton of fuss.
Why I Love This Recipe
What’s not to love? You’ve got:
- The salty-smoky crunch of oven-baked bacon,
- A sweet heat glaze of maple syrup and Sriracha,
- And waffles-as-shells, turning your breakfast favorites into hand-held taco magic.
You can go sweet, savory, or somewhere in between with toppings. Think avocado, tomatoes, sour cream… even fried eggs if you’re feeling bold.
Ingredients
- 6 slices of bacon
- 1/4 cup maple syrup
- 1 tablespoon Sriracha sauce
- 1 cup waffle mix
- 1/2 cup water
- 1 tablespoon vegetable oil
- Optional toppings: sliced avocado, diced tomatoes, shredded lettuce, sour cream
Ingredient Swaps & Notes
- Waffle Mix: Use buttermilk or Belgian waffle mix for a fluffier base, or go gluten-free.
- Sriracha: Sub with hot honey or gochujang for a different flavor profile.
- Bacon: Turkey bacon works too — just adjust baking time slightly.
- Add Eggs: Want even more brunch flair? Add scrambled or fried eggs for the ultimate mash-up.
Instructions
1. Bake the Bacon
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, mix the maple syrup and Sriracha.
Brush both sides of each bacon strip with the mixture and lay them flat on the sheet.
Bake for 15–20 minutes, or until crisp and caramelized.
2. Make the Waffles
In a bowl, combine the waffle mix, water, and vegetable oil.
Preheat your waffle iron and cook according to package or machine directions until golden brown.
Once done, cut waffles into taco-sized quarters or halves.
3. Assemble the Tacos
Lay out your waffle “shells.”
Top each with a slice of smoky maple Sriracha bacon.
Add optional toppings: avocado, tomatoes, lettuce, sour cream, or even a fried egg.
Fold or serve open-faced — taco style!
Tips for Success
- Line your sheet pan: The maple-Sriracha glaze gets sticky — save yourself the cleanup.
- Double the bacon: These disappear fast. You’ll thank yourself.
- Crispier tacos? Toast the waffles after cutting to firm them up.
- Spice control: Adjust Sriracha to your taste — even a teaspoon packs punch.
Serving Suggestions & Pairings
Complete your brunch board or turn it into a party platter. Here’s what to serve alongside:
- Pair with This Crockpot Nacho Dip for game-day energy
- Add These Sheet Pan Quesadillas to feed a crowd
- Include This Beer Cheese Dip for a creamy side
- Serve with This Dorito Casserole to turn it into a funky dinner spread
- Add crunch with These Totchos
Storage & Leftover Tips
- Bacon: Store in an airtight container in the fridge for 2–3 days. Reheat in a skillet for best texture.
- Waffles: Keep extras in the fridge and reheat in toaster or air fryer.
- Assembled Tacos: Best enjoyed fresh, but you can store components separately for a quick reheat-and-assemble meal.
More Recipes You’ll Love
- These Totchos Are My Favorite Party Food Hack: Tater Tot Nachos for the Win
- This Crockpot Nacho Dip Is the Reason I Never Have Leftovers
- This Dorito Casserole Is My Favorite Weeknight Dinner Shortcut
- This Beer Cheese Dip Is My Favorite Party Starter That Disappears in Minutes
- These Sheet Pan Quesadillas Are My Favorite Way to Feed a Crowd Fast
Final Thoughts
Whether you’re starting your day with flavor or winding it down with breakfast-for-dinner brilliance, Smoky Sriracha Maple Bacon Waffle Tacos deliver bold taste in every bite. They’re fun, customizable, and just plain exciting. Don’t be surprised if you start keeping waffle mix and bacon on standby just for this.
Tag your taco creations and follow along at ChefManiac for more ways to remix the classics.
