How to Make the Legendary Waffle Pizzas At Home

Put a little zing in your morning without running through the drive-thru. Essentially a Waffle Taco, this delightfully fun and easy Waffle Breakfast Pizza is a little bit sweet, a little bit savory, and so ridiculously fun to make and eat, your kids will set their alarms early just so they don’t miss it!

Here’s how to make ‘em in your own kitchen…

Start by putting frozen waffles on a parchment lined baking sheet. We love using the Blueberry Waffles because it lends a little sweetness, no syrup needed.


Top those waffles with two slices of pre-cooked bacon, and a bit of shredded cheese. Cheddar cheese is perfect. A Colby-jack blend works, too. Or, if you’re feeling fancy a bit of sweet, mild Port cheese will taste like a marvel.


Now gently move that cheese topping around the edges, creating a little nest. Crack an egg right into that nest, salt and pepper to your heart’s content.

Gently slide the baking sheet into an oven preheated to 350 degrees, and let your Waffle Pizza’s bake for 8-12 minutes, just until the edges of the egg white set.  Remove and allow to cool slightly for 2-3 minutes, the egg will set up nicely as you let it cool.


Now pop those pizza’s on your breakfast plate and serve.

Whoever said it’s more fun staying in bed?!

Sunrise Waffle Pizzas

A so-easy recipe that will bring a little zing back into breakfast!

Serves 4


4 frozen blueberry waffles
4 slices cooked bacon, cut in half
1 cup medium cheddar cheese, shredded
5 large eggs
Salt and pepper
1 tablespoon chopped parsley, optional


Preheat oven to 350 degrees. Place waffles on a parchment-lined baking sheet. Place two half-slices of bacon on top of the waffles. To with shredded cheddar, making a small “nest” in the center of the cheddar. Crack an egg into the center of the cheddar. Sprinkle with salt and pepper.

Gently slide baking sheet into your preheated oven and bake for 8-12 minutes, or just until the egg whites are set. Remove and cool slightly, the egg will set up as it cools.

Sprinkle with parsley, if desired. Serve and enjoy!


brooke-mclayBrooke McLay writes from high in the mountains of Colorado, where she lives with her four fab children, and works as a freelance recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, Good Cook, and other sundry companies. Her blog Cheeky Kitchen, has garnered praise for its colorful photographs, wholesome cooking, and lyrical musings. Her first cookbook is scheduled for release in 2014.


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