Meow Recipes: Egg Waffles with Romesco and Goat Cheese

Loaded egg waffle on a plate with toppings

Don’t you dare limit your waffle maker. 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 is so excited to be of service. So proud.

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. 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.

Fork taking a bite out of a loaded egg waffle

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!

Egg waffle on a plate loaded with toppings and a fork

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 or invest in something a bit fancier if you’d like (affiliate links).

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

Author: Lindsay
Total Time: 20 minutes
Yield: 3-4 egg waffles

Print Recipe

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

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 cheese
a few shakes of garlic powder
1/2 – 1 teaspoon salt
1/2 cup spinach, torn or cut into small pieces (optional)
a couple little pieces of cheddar cheese to put on top (for extra cheesy-golden-brown spots)

Egg Waffle Toppings

goat cheese
peppers and garlic confit
avocado
romesco sauce (store-bought or homemade)
chives
hot sauce!

Instructions

Mix the base ingredients together for your egg waffles.
Pour about 1/2-3/4 cup onto a nonstick waffle maker (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 pepper and garlic confit, romesco, avocado, and chives, and lots of salt and pepper. My little girls like ketchup. We all win!