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.
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.