Waffle Iron Eggs from WeeliciousPin

Rice in a rice cooker, beans in a pressure cooker, stew in a slow cooker and waffles in a waffle iron. I love making straightforward recipes using specialty cooking equipment. However when you spend money on a single-use kitchen appliance it can feel a bit limiting.

Waffle Iron Eggs from WeeliciousPin

However, have you ever tried making Rice Cooker Mac and Cheese, Pressure Cooker Black Beans, Oatmeal in a Crock Pot or my new favorite, Waffle Iron Eggs? This recipe was a bit of a science experiment, resulting in me cracking several dozen eggs just to get the recipe right, but it was a ton of fun to do. I used both heart-shaped and Belgian waffle iron pans to ensure the recipe would work with different types of waffle makers and was both thrilled by and surprised with the results.

Waffle Iron Eggs from WeeliciousPin

These Waffle Iron Eggs are incredibly light and airy — crispy on the outside and fluffy on the inside. The eggs keep their shape, so you’re able hold them just like you would a regular waffle, so they’re really fun for little ones to eat — and an especially good option if you have a new eater to whom you want to offer a protein boost.

Waffle Iron Eggs from WeeliciousPin

For added flavor I like sprinkling some grated cheese (like cheddar, jack or Colby) to the egg mixture, but you can add diced veggies or even bacon.

Waffle Iron Eggs from WeeliciousPin

So if you think your waffle iron can only be use to make waffles, think again. Try it out to make out-of-the-box recipes like the World’s Greatest PB&J or these tasty Waffle Iron Eggs!

Waffle Iron Eggs from WeeliciousPin

Waffle Iron Eggs from WeeliciousPin

Waffle Iron Eggs from WeeliciousPin

Waffle Iron Eggs

4.34 from 6 votes
Servings: 1
Prep Time 1 minute
Cook Time 4 minutes
Total Time 5 minutes



  • In a bowl, whisk together all the ingredients.
  • Pour the mixture into a greased waffle iron, making sure to pour the egg mixture all across the griddle, and cook according to manufacturer’s directions, about 3-4 minutes.
  • NOTE: if you are using a Belgian waffle iron, you will need to double the recipe and cook for 4-5 minutes.


Calories: 50kcal | Carbohydrates: 1g | Protein: 6g | Fat: 2g | Cholesterol: 10mg | Sodium: 490mg | Sugar: 1g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. 5 stars
    My almost-one-year-old grandson loves these! I’ve made them a few times and he loves them every time. They freeze well too so we pull them out for a quick breakfast, which his parents appreciate it.

  2. My 5-year old girls ate these up then asked for seconds! I made it a little bit sweet instead of savory (added a little vanilla and cinnamon to the egg/milk mixture, then topped the egg waffle with cream cheese mixed with a drop of vanilla and honey); but for myself I made it plain and topped it with salsa. Delicious! Thank you for coming up with a way to get more protein in the mornings!!

  3. They do look like regular waffles, don’t they? They eggs will brown on the edges when they’re in the waffle iron! 🙂

  4. […] Eggs. I haven’t tried this one yet but it seems […]

  5. I am SO excited to try these tomorrow morning! My 11 month old sometimes will not eat scrambled eggs so I am excited to see if he will eat these.

  6. […] six chickens and are always looking for new ways to use up our eggs! Can’t wait to try this recipe! […]

  7. You are a genius! We have six chickens and now I know what we are going to make with their eggs!

  8. I love that waffle iron! My son really enjoys waffles on the weekend so I am saving this recipe for him. 🙂

  9. […] Waffle Iron Eggs :: Weelicious ~ Sheer genius. Breakfast to go just got cuter. […]

  10. These look great!! My son loves plain french toast, egg in savory dishes, but dislikes scrambled eggs – go figure! I’m also wondering if these can be freezed for later or does it need to be more “bread like” to be freezable? Since the weekday mornings can get busy, I’m trying to find more freezable options!!

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