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Egg waffles topped with romesco sauce, goat cheese, peppers, avocado, and chives

Egg Waffles with Romesco and Goat Cheese Breakfast

Egg waffles with romesco are a savory breakfast made with a crispy potato and egg waffle base topped with creamy, bold toppings. They are a satisfying choice for a flavorful brunch or easy homemade breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 servings
Course: Breakfast
Cuisine: American
Calories: 168
Ingredients Method Notes

Ingredients
  

Egg Waffles
  • 4 eggs
  • 1 1/2 cups frozen hashbrowns (or grated potato)
  • 1/4 cup bacon or pancetta or cooked sausage (optional)
  • 1/4 cup shredded cheddar cheese
  • garlic powder, as needed
  • 1/2 – 1 teaspoon salt
  • 1/2 cup spinach, torn or cut into small pieces (optional)
Pepper and Garlic Confit
  • 3 tablespoons olive oil
  • 1 lb. mini sweet peppers, sliced into rings
  • 3 cloves garlic, sliced into thin pieces
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon salt
Toppings
  • 2 oz / 55 g cheddar cheese, for topping
  • 1/4 cup goat cheese
  • 1 avocado
  • 1/4 cup romesco sauce (store-bought or homemade)
  • 2 tablespoons chives
  • 2 tablespoons hot sauce

Method
 

Preparation
  1. Heat the olive oil in a skillet over medium heat. Add the sliced peppers and cook, stirring occasionally, for 20-30 minutes until browned and very soft.
  2. Add the sliced garlic during the final 10-15 minutes of cooking and continue until tender and golden, taking care not to burn it.
  3. Add the red wine vinegar during the last 5 minutes, scraping up any browned bits from the skillet.
  4. Combine the eggs, hashbrowns, optional meat, cheddar cheese, garlic powder, salt, and optional spinach to make the egg waffle mixture.
Cooking
  1. Add about 1/2-3/4 cup of the mixture to a nonstick waffle maker, adjusting the amount based on the size of the waffle maker.
  2. Place the cheddar cheese pieces on top, close the waffle maker, and cook until the eggs are set, vegetables are tender, and the cheese is golden. If needed, flip the waffle or cook for an additional minute before removing.
Topping and Serving
  1. Transfer the cooked egg waffles to plates and top with goat cheese, pepper and garlic confit, romesco sauce, avocado, chives, and hot sauce.

Notes

Store-bought romesco sauce can be used, and it may be found near refrigerated sauces or other prepared sauces. For a Mexican-inspired variation, use black beans, Mexican-style cheese, avocado, sour cream, and salsa. For a broccoli-cheese variation, use cooked rice, minced cooked broccoli, bacon, cheese, garlic, and onion powder.