Rise and shine, breakfast lovers! Say hello to Broccoli Cheese Egg Waffles—the quick, kid-friendly, protein-packed meal that’s about to revolutionize your mornings (or lunch, or brunch, let’s be real). These easy, cheesy, veggie-stuffed waffles are a fun twist on eggs that’ll have everyone at the table begging for seconds—yes, even my picky toddler!
Imagine this: golden waffles, loaded with melty cheddar, creamy cottage cheese, and sneaky bits of broccoli, all whipped up in just 5 minutes of prep. Pop ‘em in a mini waffle iron (or go big with a standard one), and in 2.5–3 minutes, you’ve got a 275-calorie breakfast packing 23 grams of protein and enough fiber to keep you full and fueled. No flipping, no fuss—just pure, savory deliciousness.
Why waffles? Because they’re way more fun than an omelette, and that waffle iron does all the heavy lifting, perfectly melding the eggs and cheese into crispy-edged perfection. Plus, they’re endlessly customizable! I used cheddar because my little one loves it, but you can swap in feta or cotija for a tangy twist, or add a pinch of crushed red pepper for a spicy kick. Not a broccoli fan? Try spinach or zucchini. Serve these bad boys with fresh fruit, toast, a green salad, or roasted potatoes—or go wild and make a waffle sandwich!
Broccoli Cheese Egg Waffles
Equipment
- Mini waffle iron or large waffle iron (makes 3 small waffles or 1 large waffle)
Ingredients
- 1/3 cup cooked broccoli chopped into small pieces
- 2 –3 Tbsp shredded cheddar cheese or favorite cheese (finely shredded with a microplane works great!)
- 1/4 cup cottage cheese I used 2% but full-fat works
- 1/8 tsp ground pepper or to taste
- 2 large eggs whisked
- 1/2 tsp avocado oil for brushing the waffle iron
Instructions
- In a bowl, mix the eggs, cottage cheese, cheddar cheese, chopped broccoli and pepper.
- Preheat your waffle iron and brush lightly with avocado oil.
- Pour the mixture into the preheated waffle iron (divide evenly for mini waffles or use all for a large one).
- Cook for 2.5–3 minutes, depending on your waffle iron’s heat, until golden and set.
- Carefully remove from waffle iron; sprinkle with extra additional cheese (if desired) and enjoy!
Notes
275 calories, 23 grams protein (7.5 grams per mini waffle)
High in fiber, kid-friendly, and oh-so-satisfying! Bigger Batch: This makes 3 small waffles or one large waffle. Easy to double, triple or quadruple the recipe. Customizable: Swap in your favorite vegetables for the broccoli if preferred. Chopped spinach, tomatoes, roasted bell-peppers, sun-dried tomatoes, sautéed mushrooms, crumbled cooked sausage or bacon. I used shredded cheddar, but feel free to use gouda, feta, cotija, or your favorite! Storage: Store in your fridge for 3-4 days. These are freezer friendly and can be frozen for up to 2 months. Let thaw overnight, pop into the toaster or on griddle to reheat. If freezing, I do not recommend sprinkling the tops with cheese until ready to serve.
Whether you’re feeding a toddler, meal-prepping for yourself, or just craving something quick and satisfying, these waffles are your new go-to. Fun, filling, and ready in 15 minutes flat—what’s not to love? Grab your waffle iron and let’s get cooking!
