Shredded root veggies, eggs, and cheese combine to make this easy, hashbrown-like savory root vegetable waffles. Cooking this mixture in a waffle iron provides a delicious crunch. These crispy waffles are an excellent gluten-free breakfast that tastes like a yummy egg bake! These waffles freeze well and can be reheated in the oven for a quick meal.
Root vegetables are SO successful in this recipe due to their not-as-juicy nature. Veggies like summer squash, zucchini, and eggplant may be a little to “wet” for this recipe to succeed. Use any root vegetables you may have on hand. Options include a combination of carrots, celeriac (celery root), golden beets, potatoes, sweet potatoes, red beets (for pink waffles!), turnips, parsnips, onions, shallots, radishes, rutabagas, fennel, kohlrabi, ginger, turmeric, and garlic. Throw in your favorite fresh or dried herbs, including parsley, thyme, chives, rosemary, and sage.
How to make root vegetable waffles
This recipe is very quick and easy to make if you have a food processor with a grater/shredder attachment. If not, it’ll take you a little more time to grate the vegetables by hand. This recipe does require a waffle iron, so make sure you get that out, plug it in, and let it start heating when you start to combine your veggie-egg-cheese mixture.
Once all veggies are grated and the waffle maker is warming up, put the eggs and flour in a large mixing bowl and whisk to combine. Add your shredded vegetables, cup of grated/shredded cheese, onions, parsley or other herbs, and salt and pepper to the mixture. Stir until vegetables are well coated in the egg-flour mixture.
Once the waffle maker is heated and ready, spray with cooking spray or oil. Place about 2/3 cup of the veggie mixture into the center and spread it out a little. This will ensure even cooking.
Cook for 5-10 minutes or until crispy and golden brown. Each waffle maker is a little different, depending on how hot it gets at the highest setting. My waffle maker takes about 8 minutes on the highest setting to cook root vegetable waffles.
The great thing about waffle makers is that you can constantly be checking them. I check my waffle once after 5 minutes of cooking and then every 1-2 minutes after that. Remove waffle from the iron with two forks for best results.
How to serve veggie waffles
My favorite way to eat root vegetable waffles is with a runny egg and my favorite bacon on the side. I have a feeling these would be fantastic as “chicken and waffles” with fried chicken on top and coated in maple syrup too. These would be a delicious gluten-free alternative to english muffins in an eggs benedict. Hollandaise sauce or more melted cheese would be delicious on top as well.
How to store and reheat root vegetable waffles
Although these are best consumed when made, there are great options to make these waffles ahead of time and reheat when serving. Store waffles in an airtight container or Ziploc bag in the refrigerator for up to 3 days. Alternatively, freeze these on a parchment lined baking sheet and place them in a freezer Ziploc bag when frozen. Keep for up to 1 month in the freezer for best results. Reheat in the oven at 350F/177C on a parchment-lined baking sheet for approximately 15 minutes.
More delicious waffle and pancake recipes
- Classic Waffles: A quick and easy recipe for tender waffles that are soft on the inside and crispy on the outside.
- Classic Pancakes: Classic milk or buttermilk pancake recipe yields tender, moist, thick, and fluffy. Can be made with gluten-free flour.
- Ricotta Pancakes: Easy ricotta pancakes are light, fluffy, rich, and have amazing flavor. Add some lemon zest and top them with fresh fruit and maple syrup and you’re in for an amazing breakfast!
- Chocolate Pancakes: These fluffy chocolate pancakes are perfect for chocolate lovers. Thick and full of melty chocolate in each bite.
Shredded root vegetables combine with egg and cheese to create a deliciously crispy, savory veggie waffle. The taste is very similar to an egg bake. Serve with runny eggs and your favorite breakfast sausage or bacon.
- 3 eggs, whisked together
- 1/2 cup oat or nut flour of your choice *see notes
- 3 cups (500g) shredded root vegetables *see notes
- 1 cup (125g) grated/shredded cheese
- 3 green onions, finely chopped
- 1 tablespoon parsley, finely chopped *see notes
- salt and pepper, to taste
- cooking spray for the waffle maker
Wash vegetables. Grate the root veggies by hand or by using a food processor with a grater attachment. Chop the green onion and parsley.
Add the whisked eggs and flour into a large mixing bowl and stir. Add in the veggies, herbs, and cheese. Mix until well combined.
Heat waffle machine to a medium-high setting. Spray with oil once it is hot enough.
Place about 2/3 cup of the veggie-egg-cheese mixture into the middle of the waffle iron and spread it out a little. Cook for 5-10 minutes, depending on how hot your waffle iron gets. Waffles are done when they are brown and crispy.
Remove waffle from iron using two forks and slide onto a plate. Repeat this process until there is no remaining mixture. Yields approximately 5 waffles.
Serve with your favorite bacon, breakfast sausage, or ham. Add a runny egg, hollandaise sauce, maple syrup, or more melty cheese to the top!
Vegetables: I used carrots, celeriac (celery root), and golden beets. You can use virtually any root vegetable, for example: potatoes, sweet potatoes, red beets, turnips, parsnips, onions, shallots, radishes, rutabagas, fennel, kohlrabi, ginger, turmeric, and garlic. Grating them ensures that they are thin enough to quickly cook thoroughly.
Herbs: Feel free to substitute parsley for any of your favorite fresh or dried herbs. This is a great way to use what you have on hand. Examples include: thyme, chives, sage, basil, and rosemary.
Flour: I chose to use 1/4 cup oat flour and 1/4 almond flour. You could use a variety of nut flours, gluten free baking flour, or regular all-purpose flour if you wish.