Egg Waffles with Romesco and Goat Cheese

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.

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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!

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:

1. Mix all your base ingredients together.
2. 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.
3. 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.)
4. 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?

Ingredients

Instructions

1. 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.
2. Mix the base ingredients together for your egg waffles.
3. 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.
4. 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.)
5. 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!