Egg Waffles with Romesco and Goat Cheese! Light puffy scrambled eggs loaded with lots of cheese, veggies, bacon (if you want), romesco sauce, and any other toppings you can imagine.
Egg Waffles with Romesco and Goat Cheese
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This was so good! I doubled it and our family of four had enough for breakfast with toast. I’ll definitely make these again. Thanks!
Pamela
Don’t you dare limit your waffle maker (affiliate link). Let her run free. Let her fly from the bounds of drippy batter-turned-waffle because today we’re looking at making some cute lil’ omelette guys in there and really, what a delightful little twist on brunch or brinner!
We all know scrambled eggs are easy, nutritious and quick, and can definitely save the day on one of those SOS-y type nights when you are really scrambling (lol pun intended) to get something on the table fast. You can throw veg in there. Protein? Coming ‘atcha. Cheese? Yes of course, why not.
So we wanted to take the feel of that very regular and totally acceptable meal and make it so much more fun. Because here we are in February, the longest shortest month.
Light puffy scrambled eggs, speckled with little bits of bacon and spinach or any other veg/protein combo you love, some hashbrowns tossed in for good measure, and extra cheese that gets all goldy-crisp on top.
BUT IN WAFFLE FORM. WAFFLES!
You can toss them on sandwiches, cut them up in strips for dippers or, like we love to do, pile them to the sky with delicious toppings. Crumbles of goat cheese, a swath of nutty sharp romesco sauce, a spoonful of peppers and garlic confit, avocado for days, a sprinkle of chives cuz they cute, maybe hot sauce because why stop now?
There are no limits to what you can make happen with these and your waffle maker (affiliate link) is so excited to be of service. So proud.
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Ingredients You’ll Need To Make These Egg Waffles
These little fun-makers can really be anything you want them to, be but we like to go 100% maximalist – how much is too much – absolutely overboard on toppings because this is an egg waffle party and we came to play.
So here’s what you need to start:
- eggs
- frozen hashbrowns (or just a grated potato works, too)
- shredded cheese
- garlic powder & salt
- bacon or pancetta or cooked sausage (optional)
- spinach (optional, but why not throw a little green at it?)
- cheddar cheese to put on top (for extra cheesy-golden-brown spots. non-negotiable.)
Here’s how we like to finish:
- goat cheese
- peppers and garlic confit
- avocado
- romesco sauce (store bought or homemade)
- chives
- hot sauce!
See?! No holding back. This is a stellar combo. BUT, the beauty of an egg waffle party is that you totally make the guest list, so let your imaginations run wild!
Let’s Make Egg Waffles
Mix ingredients, waffle it up. That’s really about it.
But if you want a little bit more guidance, here we go:
- Mix all your base ingredients together.
- Pour about 1/2-3/4 cup onto a nonstick waffle maker (affiliate link). You might need a little cooking spray depending on how good your nonstick is.
- Cheese chunks. You really don’t want to miss out on this. Tear up a couple slices of cheese and place on top before putting the lid down for a nice cheesy golden brown top. Cook until the light goes off and then make sure potatoes are soft and cheese is golden. (Usually just 1-2 mins but if it isn’t quite done, just give it a flip and an extra minute.)
- Top with all your toppings! And we do mean all. Have all the fun.
Egg Waffles Your Way
We promise you can’t go wrong with a toppings tower as indicated. Like, HELLO garlic & pepper confit is basically garlic and pepps that have just been slow-simmered in olive oil until buttery soft….why wouldn’t you put that on EVERYTHING? Why turn away from this and all the other flavor-explosions that abound?
But we did promise that the beauty of these is how fully customizable they are. Swap out the breakfast meats or veggie combo as you wish. Play with the toppings to your heart’s content. If you want a little Tex-Mexy twist, throw some black beans, pepperjack cheese, sour cream, and salsa at it. A fun broccoli cheddar variation with cooked rice instead of hashbrowns, broccoli bits, bacon, and all the cheese. Maybe there’s a caramelized onion version in your future?
Or, you know, maybe you’re just dipping yours in ketchup. To each their own.
Oh! What if everyone gets an egg waffle and then there’s just a toppings bar in the middle of the table for a very make-your-own brinner experience? That could be fun!
These little egg waffles can be anything you dream and are definitely the most fun little omelette bar this side of town.
Egg Waffles: Frequently Asked Questions
Can these egg waffles be meal-prepped?
First off, we like the way you think! And yes, they totally can. Just load up all of your toppings before serving.
Do I need a waffle maker for this recipe?
A waffle maker is pretty essential for these egg waffles. You can get an inexpensive option from Target (affiliate link) or invest in something a bit fancier (affiliate links) if you’d like.
What kind of cheese do you recommend using for the shredded cheese in this recipe?
It’s hard to go wrong when cheese is involved, so any kind of cheese works here! For melty cheese options that work well when cooking your egg waffle, try cheddar, pepper jack, a Mexican blend, or Monterey Jack.
Egg Waffles with Romesco and Goat Cheese
- Total Time: 20 minutes
- Yield: 3–4 egg waffles 1x
Description
Egg Waffles with Romesco and Goat Cheese! Light puffy scrambled eggs loaded with lots of cheese, veggies, bacon (if you want), romesco sauce, and any other toppings you can imagine.
Ingredients
Units
Scale
Egg Waffles:
- 4 eggs
- 1 1/2 cups frozen hashbrowns (or just a grated potato works, too)
- 1/4 cup bacon or pancetta or cooked sausage (optional)
- 1/4 cup shredded cheddar cheese (see FAQs for more cheese options)
- a few shakes of garlic powder
- 1/2 – 1 teaspoon salt
- 1/2 cup spinach, torn or cut into small pieces (optional)
- 2 ounces of cheddar cheese to put on top (for extra cheesy-golden-brown spots)
Peppers and Garlic Confit:
- 3 tablespoons olive oil
- 1 lb. mini sweet peppers, sliced into rings
- 3 cloves garlic, sliced into thin pieces
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
Egg Waffle Toppings:
- 1/4 cup goat cheese
- 1 avocado
- 1/4 cup romesco sauce (store-bought – see notes – or homemade)
- 2 tablespoons chives
- 2 tablespoons hot sauce
Instructions
- Prepare your peppers and garlic confit. Heat the olive oil in a skillet over medium heat. Add the peppers and sauté until brown and very soft, stirring only occasionally so you get some nice browning on them. I usually cook them for 20-30 minutes. During the last 10-15 minutes, add in the garlic with the peppers to get it nice and golden and soft (just make sure you don’t burn it). During the last 5 minutes, add the vinegar to add some zip and pull up any browned bits from the bottom of the pan.
- Mix the base ingredients together for your egg waffles.
- Pour about 1/2-3/4 cup onto a nonstick waffle maker (affiliate link) (depending on the size of yours). I usually spray mine with cooking spray, but that isn’t always necessary if the nonstick is really good.
- Place the cheese chunks on top and put the lid down. When the light goes off to signal that it’s done, check that the eggs are cooked, veggies are soft, and cheese is golden on top. Remove carefully to a plate. (Mine is usually golden with soft veggies in just 1-2 minutes, but if yours isn’t done yet, just flip it or give it another minute.)
- Top with all your toppings! I like goat cheese and peppers and garlic confit, romesco, avocado, chives, and lots of salt and pepper. My little girls like ketchup. We all win!
Notes
Store-bought romesco sauce: You can find pre-made romesco sauce at stores like Trader Joe’s or Whole Foods. We’ve seen it in containers or pouches on shelves. Sometimes it’ll also be located near refrigerated sauces.
Mexican-inspired variation: black beans, Mexican-style cheese, avocado, sour cream, salsa
Broccoli-cheese variation: cooked rice, minced cooked broccoli, bacon, cheese, garlic, and onion powder
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Waffle Maker
- Cuisine: American
Keywords: egg waffle, egg recipe, chaffle recipe
More Tasty Egg Recipes We Love
- Life Changing Soft Scrambled Eggs (so easy and so dreamy)
- Springy Vegetable Quiche (perfect for an easy and fancy-feeling brunch)
- The Best Migas (incredibly delicious!)
Filed Under: All Recipes Bacon Breakfast Eggs February Fun Series Gluten-Free Healthy Lunch Quick and Easy Spinach Spring Sugar-Free Vegetarian Winter
February 24, 2022
Created By The POY Team
Lindsay Ostrom
Recipe Developer
Eman Kemp
Editorial
Rita Boersma
Writer
Emily Caruso
Videographer
Can’t wait to make these – they sound scrumptious! One question from a clueless Brit – what is a peppers and garlic confit? Sounds delish but not come across it before!
Hi Kirsten! Garlic & pepper confit is basically garlic and peppers that have been slow-simmered in olive oil until buttery soft. Enjoy!
Should the hashbrowns be thawed first?
That’s what I’m wondering too…
No need to thaw first!
Great question!
What a great way to use the many eggs and random ingredients I have in my fridge! I look forward to every Pinch of Yum recipe as I’ve yet to try one which was not delicious, and made it within a half hour of receiving the recipe. .
We love to hear that, Jeri! We hope you love this one!
Yum! Excited to try these soon! If you’re looking for a good quality waffle iron I bought this one last year and really love it: https://www.amazon.com/dp/B000TYBWIG?tag=simplyrecip02-20&linkCode=ogi&th=1&psc=1&ascsubtag=5120557%7Cn42f4458077704566a3cf64e01b9a19ca18%7CB000TYBWIG
What would you suggest as a low carb substitute for the potatoes?
Great question. We haven’t tested this, but you could try zucchini!
Looks good! How do you make peppers and garlic confit?
Hi Hannah! Garlic & pepper confit is basically garlic and peppers that have been slow-simmered in olive oil until buttery soft.
I just made them tonight for my girls and me, using a red bell pepper instead of spinach and grated potatoes. As a topping there was avocado left and herb cream cheese and what should I say? All gone and big smiles around the table.
Thank you so much for the recipe and the inspiration. We absolutely love it.
P.S.: tonight is correct: it’s 9 p.m. in Germany 😉
So happy to hear this, Sandra! Thanks so much for the comment!
This was so good! I doubled it and our family of four had enough for breakfast with toast. I’ll definitely make these again. Thanks!
Glad to hear it, Pamela!
Can I use shredded cheese instead of slices?
Yes that should work out just fine!
Yum! This sounds really like a tasty breakfast recipe. I can’t wait to try it out!
Enjoy, Claudia!
I was skeptical but this was soooooo good. Kept me full for hours too!
That’s great, Bea! So glad you enjoyed it!
Doubled the recipe – cooked down 2 packages of mushrooms – used thawed hash browns – and wow!! Mushroom cheese hashbrown omelette waffles!! We all loved them especially the next morning!
Does the bacon have to be precooked or can you add it raw?
This was scrumptious and came together so quickly! I would call it a quick weeknight dinner even with having to pull out the waffle maker. Once it came together my husband was so doubtful it would transform into a waffle but it totally worked sticking with the recipe’s egg ratio. My 5yo and 3yo loved it!! I don’t usually comment but was so excited when the kids raved about it even though it was something “new” for them – thank you!!
These look amazing! Are they something you think could be made a day or two ahead of time and rewarmed?
Absolutely!
This sounds yummy. Do you know if it will work (and not get stuck) without the cheese?
Thanks!
Hi there ! Recipe looks amazing. I couldn’t find frozen hash and so I just have regular potatoes, do I need them cook them first ? Or just shred them raw into the egg mixture ?
Thanks!
Great question! We haven’t tried this recipe with regular potatoes, but I’m thinking that you can just use them raw in the egg mixture!
We enjoyed eating this, but it felt like it needed a binding agent. Our waffle maker is much bigger than the size of the scoop, so the egg made a run for it,
Thanks for the feedback, Mike!
Is there any way to make this dairy-free? They look so good but I am currently not able to have dairy.
Sure! You could use dairy-free cheese or I’m thinking it’d be okay to leave it out altogether.
Loved eating these for dinner. I usually only get eggs on the weekend, so I decided to make this for dinner a couple of nights. So easy and delicious!
What could I substitute for the potato in order to make these lower in carbs?
You could try just adding in more eggs. Hope this helps! Enjoy!
So delicious. It was fun and relatively easy to make. Great way to shake up the regular waffle routine!
I have a Belgium waffle maker and when trying to make alternative waffles, ie anything that’s not flour based -everything sticks, even when spraying oil on both sides.
Any tips? These look delicious!!
Just checking- are the basic ingredients for the egg waffle just eggs or plus the potatoes and other non-topping listed ingredients in the recipe? Just reread and think there are potatoes and not he spices which sound delightful. What could I use others than potatoes to be low carb please? Cheers
I’ve been low-key obsessed with Pinch of Yum recipes for maybe about a year now, but this one actually had me saying, “That was fun!” I got a deal on a mini waffle iron and it was really quite enjoyable to put this together and watch the lil waffles fluff up. The flavors all together were really good (we didn’t bother with romesco because I was in a rush) and I can’t wait to try different variations on this one – maybe even with the zucchini fritters! Loved it 😀
I needed a dinner “win” for the kids one night so I followed the recipe except adding spinach (definitely added the pre-cooked bacon bits), and offered ketchup or sour cream & chives as the toppings. It was a win all around, and two out of my three kids are very picky so that was a relief!
Love hearing that, Amy!