Savory Veggie Waffles

Coming up with breakfast ideas is one of the most difficult in my house.  It takes me some time to wake up from my 6:30 am wake up call, aka my toddler smiling at my face and saying mommy mommy mommy? Most days I’m dragging my feet to the kitchen trying to scramble and fix something to eat. I actually came up with this at night! I’ve been trying to think ahead or make things the night before in preparation for the back to school rush.   These savory veggie waffles are so tasty.  It brings a different dynamic to the traditional waffle.

I was pleasantly surprised how wonderful these turned out.  My plan was to make our go to patties, but  I didn’t want to wake up the kiddos one late evening with noise in the kitchen. I made these in my office with a waffle maker instead of a pan and it turned out wonderful, the night before. The things we do right? I heated them the next day and breakfast was served.

This savory veggie waffle recipe is packed with fiber from cauliflower , protein from the milk, eggs, and cheese and more vitamins from the sweet potato. You can easily find riced veggies in your frozen aisle at most grocery stores. I’ve also made these with just riced cauliflower and it tastes great too! The sweet potato however, adds a bit of sweetness to it that makes it so delicious.

Tip of the year for this recipe: BE PATIENT and make sure you grease both sides of the waffle maker, each time you put batter in.

You can also make this dairy free by using almond milk and dairy free cheese.

Savory vEggie waffle Recipe

Savory Veggie Waffles


  • 2 cups frozen riced sweet potato/cauliflower
  • 1 c. shredded cheese
  • 2 eggs
  • 1/8 tsp. salt
  • 1/8 tsp. pepper (to taste)
  • 1/4 c. milk
  • Olive oil spray


  1. In a bowl, combine frozen riced sweet potato/cauliflower, cheese, eggs, salt and pepper, and milk
  2. Heat a waffle maker
  3. Grease waffle maker and add mixture
  4. Cook until browned, depends on waffle maker but between 5-8 minutes. Don't open too early, it won't stick together
  5. Serve with ketchup or sour cream

P.S. I have a few in the freezer, I’ll update this if they keep well in the freezer!