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Egg-Topped Biscuit Waffles

Total Time

Prep/Total Time: 25 min.


4 waffles

Breakfast for dinner is hot stuff at our house. As a mom, I enjoy transforming a basic breakfast sandwich into one that's magical and kid-friendly. —Amy Lents, Grand Forks, North Dakota
Egg-Topped Biscuit Waffles Recipe photo by Taste of Home


  • 1-1/2 cups biscuit/baking mix
  • 3/4 cup shredded Swiss cheese
  • 1/8 teaspoon pepper
  • 1/2 cup 2% milk
  • 4 large eggs
  • 4 bacon strips, cooked and crumbled
  • Optional: Cubed avocado and pico de gallo


  1. Preheat a 4-square waffle maker. Place baking mix, cheese and pepper in a bowl. Add milk; stir just until moistened. Transfer to a lightly floured surface; knead gently 4 to 6 times. Pat or roll dough into an 8-in. square; cut into four 4-in. squares.
  2. Generously grease top and bottom grids of waffle maker. Place one portion of dough on each section of waffle maker, pressing an indentation in each for eggs.
  3. Break an egg over each biscuit; sprinkle with bacon. Close lid carefully over eggs; bake according to manufacturer's directions until biscuits are golden brown. If desired, top with avocado and pico de gallo.
<b>Editor's Note: </b>Recipe may also be baked in a round waffle maker. Divide biscuit dough into four portions; pat each into a 4-1/2-in. circle. Assemble and cook one serving at a time.

Nutrition Facts

1 serving (calculated without optional toppings): 386 calories, 20g fat (8g saturated fat), 215mg cholesterol, 802mg sodium, 33g carbohydrate (3g sugars, 1g fiber), 19g protein.

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