Egg Waffles with Romesco and Goat Cheese
    BreakfastAmericanNut-FreeGluten-Free

    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. 

    Prep Time
    10 min
    Cook Time
    10 min
    Total Time
    20 min
    Servings
    3
    Difficulty
    hard

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    Ingredients

    • 4 piece eggs
    • 1 piece 1/2 cups frozen hashbrowns (or just a grated potato works, too)
    • 0.25 cup bacon or pancetta or cooked sausage (optional)
    • 0.25 cup shredded cheddar cheese (see FAQs for more cheese options)
    • 1 to taste a few shakes of garlic powder
    • 0.50 piece – 1 teaspoon salt
    • 0.50 cup spinach, torn or cut into small pieces (optional)
    • 2 oz of cheddar cheese to put on top (for extra cheesy-golden-brown spots)
    • 3 tbsp olive oil
    • 1 piece lb. mini sweet peppers, sliced into rings
    • 3 cloves garlic, sliced into thin pieces
    • 1 tbsp red wine vinegar
    • 0.50 tsp salt
    • 0.25 cup goat cheese
    • 1 piece avocado
    • 0.25 cup romesco sauce (store-bought – see notes – or homemade)
    • 2 tbsp chives
    • 2 tbsp hot sauce

    Instructions

    1. 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. 2

      Mix the base ingredients together for your egg waffles. 

    3. 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. 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. 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!

    Nutrition Facts

    Per Serving

    168
    Calories
    10.5g
    Protein
    9.8g
    Carbs
    9.5g
    Fat

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