Crispy Savory Waffles

Start your mornings with something savory, with my crispy and delicious savory waffles. Cheesy, protein-packed, and so easy to customize. Watch how I make both in my kitchen in the video below!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 191kcal

Author Arman Liew

Ingredients

2 large eggs
2 tablespoons olive oil
1/2 cup milk
1/2 cup Greek Yogurt
1 1/2 cups self rising flour
3 large green onions chopped
1 1/2 cups shredded cheese

Instructions

In a large mixing bowl, whisk together the eggs, olive oil, milk, greek yogurt until smooth. Slowly add the self rising flour until combined. Fold in the shredded cheese and green onions.
Add butter to a waffle iron and heat up. Once hot, add batter to the waffle iron and cook as per waffle iron instructions. Repeat the process until all the waffles are cooked up.
Serve with sour cream and sprinkle with more green onions.

Video

Notes

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to 5 days.

TO FREEZE: Place the cooked and cooled waffles in a ziplock bag and store them in the freezer for up to 6 months.

Recipe variations

Use different cheeses, like Monterey Jack, Asiago, or any cheese that you like and that melts well.
Mix in some greens, like English spinach, baby spinach, or arugula.
Add roasted veggies, like sweet potato cubes, butternut squash, or even potatoes.
Change up the seasonings, and use chives, garlic powder, or other herbs.
For gluten-free waffles, use gluten-free self-rising flour.
To make them eggless, use an egg substitute.

Nutrition