Denver Omelette Waffles
What do you get when you combine two breakfast classics into one delicious brunch meal? If you were going to say Denver Omelette Waffles then you would be right because that is exactly what you get. Savory crispy waffles topped with cheese, sautéed ham, onion, bell peppers, mushrooms and a fried egg. It’s all the things you love about Denver omelettes on top of a delicious fluffy Belgian waffle and I can’t stress enough just how much you need to give these a try very soon. They’re a great weekend breakfast or brunch dish but would also make a killer weeknight breakfast for dinner situation. And if you’re looking for even more savory waffle inspiration, these Falafel Waffles are still a very good idea.
If you’re a huge fan of classic Denver omelettes then I highly recommend you give these waffles a try. They make for a great breakfast or brunch dish and are a real crowd pleaser. Let me know what you think below!
Denver Omelette Waffles
Equipment
- Mixing bowl
- Whisk
- Waffle iron
- Skillet
Ingredients
Waffles:
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 6 tablespoons vegetable oil or melted butter
- 1 large egg separated
Topping:
- 2 tablespoons unsalted butter
- 7 ounces ham steak diced
- 1 small green bell pepper diced
- 1 small red bell pepper diced
- 1/2 yellow onion diced
- 1 cup sliced mushrooms
- Kosher salt and coarse ground black pepper
- 1 tablespoon vegetable oil
- 4 large eggs
- 1 cup shredded Cheddar cheese
- 3 scallions thinly sliced
- Hot sauce for serving
Instructions
- To make the waffles: in a large bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda. Set aside. In a separate bowl, whisk together the buttermilk, vegetable oil and egg yolk. Set aside as well. In a third bowl, beat the egg white until stiff peaks form.
- Add the wet ingredients to the dry and mix until just incorporated. Make sure not to over-mix the batter. Add in the egg white and fold in with a rubber spatula until combined.
- Heat a waffle iron and grease lightly with cooking spray. Once hot, add about 1/3 cup of batter to the iron and cook according to your machine’s directions. The amount of batter will vary on the type of waffle iron you have. I used a Belgian waffle iron and so they’re much thicker and bigger. You’ll get four waffles if you use a Belgian waffler iron as well. Transfer the cooked waffle to a wire rack, set over a baking sheet and keep warm in a 200°F oven while you continue to make the rest.
- To make the topping: set a large skillet over medium-high heat with the butter. Once hot, add the ham and sauté until browned, about 3 minutes. Add in the onion, bell peppers, and mushrooms. Season with salt and black pepper and cook until the moisture has evaporated and the vegetables have softened and just begun to caramelize, about 5 to 8 minutes.
- Set another large skillet over high heat with the oil. Once hot, carefully crack in the eggs one at a time. Cook until the whites have set and the yolks are bright yellow. Season lightly with salt and black pepper.
- To serve, top each waffle with cheese, the vegetable and ham mixture, a fried egg, and scallions. Serve with hot sauce. Enjoy!
