Egg Waffles with Romesco and Goat Cheese are a savory, protein-rich spin on traditional waffles. These golden, crispy egg-based waffles are topped with smoky romesco sauce, tangy goat cheese, and fresh avocado for a brunch-worthy dish full of vibrant flavor and texture.
Why You’ll Love This Recipe
- A creative, savory alternative to sweet waffles
- High in protein and packed with flavor
- Romesco sauce adds a smoky, rich depth
- Customizable with vegetables or meats
- Great for brunch, lunch, or light dinners
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
eggs
frozen hashbrowns or grated potatoes
cooked bacon, pancetta, or sausage (optional)
shredded cheddar cheese
salt
garlic powder
spinach (optional)
cheddar cheese slices
goat cheese
romesco sauce
avocado
chopped chives
hot sauce (optional)
Directions
- Prepare the Egg Base: Whisk together eggs, hashbrowns, cooked meat (if using), shredded cheddar, salt, garlic powder, and spinach.
- Heat Waffle Iron: Lightly grease and preheat your waffle iron.
- Cook Waffles: Add ½–¾ cup of egg mixture per waffle, top with cheddar slices, and cook until golden and crisp, about 1–2 minutes.
- Top and Serve: Plate waffles and top with dollops of romesco, crumbled goat cheese, avocado slices, chopped chives, and hot sauce if desired.
Servings and Timing
Servings: 3–4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Variations
- Make vegetarian by omitting meat and adding bell peppers or mushrooms
- Add fresh herbs like basil or parsley to the egg mixture
- Try different cheeses like mozzarella or feta
- Use grated zucchini or cauliflower instead of potatoes for low-carb version
Storage/Reheating
Storage: Store waffles in the fridge in an airtight container for up to 3 days.
Reheating: Reheat in a 350°F oven or toaster until warm and crispy.
FAQs
Can I make the egg waffles ahead of time?
Yes, they reheat well in the oven or toaster for a quick meal later.
What’s a good substitute for romesco sauce?
Roasted red pepper hummus or tomato-based pesto works well.
Can I freeze these waffles?
Yes, freeze them in a single layer, then transfer to a bag. Reheat directly from frozen.
Are these gluten-free?
Yes, as long as all ingredients (especially any pre-shredded cheese or sauce) are certified gluten-free.
Can I use fresh potatoes?
Absolutely—just grate and squeeze out moisture before mixing.
Is goat cheese necessary?
No, you can substitute with feta, ricotta, or even a dollop of sour cream.
Can I make this without a waffle iron?
Yes, pour the egg mixture into a greased skillet and cook like an omelet or frittata.
What kind of waffle iron should I use?
A standard waffle iron works best, but mini or Belgian styles are fine too.
How do I keep waffles from sticking?
Make sure your iron is hot and well-greased before cooking.
Can I add more veggies?
Definitely—try tomatoes, onions, or even kale for extra nutrients.
Conclusion
Egg Waffles with Romesco and Goat Cheese are a bold and flavorful way to elevate your breakfast or brunch. Packed with protein and topped with creamy, smoky, and spicy elements, this dish is both satisfying and impressive. Try it once, and it may become a go-to favorite.
Print
Egg Waffles with Romesco and Goat Cheese
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3–4 servings 1x
- Category: Breakfast
- Method: Waffle Maker
- Cuisine: American
- Diet: Vegetarian
Description
Egg Waffles with Romesco and Goat Cheese are savory, protein-packed waffles made from eggs, hashbrowns, and cheese, topped with smoky romesco sauce and creamy goat cheese. Perfect for a hearty breakfast, brunch, or light dinner.
Ingredients
- 4 eggs
- 1 1/2 cups frozen hashbrowns (or grated potato)
- 1/4 cup cooked bacon, pancetta, or sausage (optional)
- 1/4 cup shredded cheddar cheese
- A few shakes of garlic powder
- 1/2 – 1 teaspoon salt
- 1/2 cup spinach, chopped (optional)
- 2 oz cheddar cheese slices (for topping)
- 1 lb mini sweet peppers, sliced into rings
- 3 cloves garlic, thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/4 cup goat cheese
- 1 avocado, sliced
- 1/4 cup romesco sauce (store-bought or homemade)
- 2 tablespoons chopped chives
- 2 tablespoons hot sauce (optional)
Instructions
- Prepare the Peppers and Garlic Confit: In a skillet over medium heat, heat olive oil. Add sliced mini sweet peppers and sauté until browned and very soft, stirring occasionally, about 20–30 minutes. Add garlic slices during the last 10–15 minutes, ensuring they become golden and soft without burning. In the final 5 minutes, add red wine vinegar to deglaze the pan and enhance flavor.
- Prepare the Egg Waffle Batter: In a large bowl, whisk together eggs, frozen hashbrowns, cooked bacon (if using), shredded cheddar cheese, garlic powder, salt, and chopped spinach (if using).
- Cook the Egg Waffles: Preheat a nonstick waffle maker and lightly grease if necessary. Pour about 1/2–3/4 cup of the egg mixture onto the waffle maker. Place pieces of cheddar cheese slices on top before closing the lid. Cook until the eggs are set, veggies are soft, and cheese is golden brown, approximately 1–2 minutes. If needed, flip and cook for an additional minute.
- Assemble the Waffles: Place cooked egg waffles on plates. Top with peppers and garlic confit, crumbled goat cheese, sliced avocado, romesco sauce, chopped chives, and a drizzle of hot sauce if desired.
- Serve: Serve immediately and enjoy!
Notes
- For a vegetarian version, omit the bacon or sausage.
- Store-bought romesco sauce can be found at specialty grocery stores like Trader Joe’s or Whole Foods.
- Customize toppings with other ingredients like sautéed mushrooms, caramelized onions, or fresh herbs.
- Leftover egg waffles can be stored in the refrigerator and reheated in a toaster or oven.
Nutrition
- Serving Size: 1 egg waffle with toppings
- Calories: 300
- Sugar: 2g
- Sodium: 320mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 255mg