A breakfast stuffed waffle combines fluffy waffle exterior with scrambled eggs and melted American cheese inside, then drizzled with maple syrup for a satisfying sweet-savory morning meal. This quick recipe uses buttermilk pancake mix and comes together in under 10 minutes.
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Preheat your waffle maker.
In a bowl, prepare the waffle batter according to package directions. Separately, prepare scrambled eggs to your liking.
Pour about half of the waffle batter into the hot waffle maker, spreading it to cover the bottom.
Place the slice of American cheese in the center of the batter.
Top the cheese with the scrambled eggs.
Pour the remaining waffle batter over the top, ensuring the fillings are completely covered.
Close the waffle maker and cook until golden brown and steam stops coming out, about 3-5 minutes.
Carefully remove the stuffed waffle, slice into quarters, and serve immediately with maple syrup for dipping.
Eat immediately for best texture. Leftover stuffed waffles can be refrigerated up to 1 day and reheated in a 350°F toaster oven until warmed through.
waffle iron
Yes. Cook and cool the scrambled eggs up to 2 hours ahead, then warm gently before stuffing into the hot waffle.
Use thinner cheese slices or tear the slice into pieces so it melts evenly from the heat of the hot waffle and eggs.
Yes. Cheddar, Swiss, or pepper jack work well; avoid crumbly cheeses. American cheese melts most smoothly.
Serve immediately after cooking. Stuff the waffle right off the iron while it's still hot to maintain crispness.
Yes. Double all ingredients and cook waffles in batches, keeping finished waffles warm in a 200°F oven.
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