Savory Waffle


Breakfast at breakfast or breakfast for dinner, the savory waffle is a surprising favorite at the B&B. 


It all started a year ago, with a new waffle maker that I wanted to utilize more often than once a week and lots of leftover veggies. I was watching this “Tasty” instructional video on Facebook, demonstrating some very Midwest recipe with tater tots, cheddar cheese, and bacon that they pressed into a waffle maker.*Side note* I did not make this recipe but you can see the recipe here Fascinated by being able to construct an entire sandwich into a waffle maker I figured I could use all these lovely veggies, a touch of cheese (after all I am from Wisconsin), a little waffle mix and toss an egg on top and call it breakfast. Of course, you drizzle a touch of maple syrup to combine the perfect sweet and savory moment. 

There are no secrets to success with this dish, you can literally put anything or everything in the mix, so it’s the perfect for end of the week leftovers. Our general ingredients are onion, bell pepper, spinach, sausage and cheddar…plus a fried egg on top. 


Waffle mix:

2 cups of flour

4 tsp baking powder

½ tsp salt

3 tbsp sugar

½ cup vegetable oil (plus more for frying)

2 cups of milk

2 eggs, separated


1 cup spinach (sautéed)

1 cup bell Pepper (Sautéed)

½ onion (Sautéed)

¾ cup of shredded cheddar

2 sausage patty’s or 4 strips of bacon (crumbled)

6 eggs 

½ cup of maple syrup (optional, yet not optional)

Salt and pepper to taste


1.    Preheat waffle iron. I generally use the setting between 4 and 5. 

2.    For mix, sift flour, baking soda, salt and sugar in a medium bowl. 

3.    Measure oil and milk into liquid measuring cup. Separate egg whites and yolks. Add yolks to the milk mixture and mix with fork. If you have a large enough liquid measuring cup save on dishes and mix inside the cup.

4.    Whip egg whites with a hand held mixer (use a whisk if you are ambitious) until lightly stiff, but not hard.

5.    Mix liquid ingredients into the dry ingredients, until combined. (Set aside)

6.    Pre-cook all the veggies, cheese, herbs you want to add to the mix. Or just pull out already cooked left overs. 

7.    Mix veggies into the waffle batter. Give it a good stir. Then gently fold the egg whites into the batter. 

8.    Pour ¾ cup of batter into the waffle iron (we have a Belguim waffle maker so it takes a bit of batter). Cook per instructions. 

9.    Fry an over easy egg in a little vegetable oil. 

10.  Plate the waffle, drizzle a little maple syrup over the top, add egg and salt and pepper to taste. Instant goodness!!

 A couple quick notes:

 I can’t stress enough that you can put anything in this mix (shredded chicken, corn, asparagus, mushrooms, etc..) and you can put as many ingredients in the dish as well. Heck if you can put tater tots, cheese and bacon in a waffle iron, mix is really not that important. This is just the beginning of many delicious breakfasts, brunches or Sunday dinners.