Egg-Topped Biscuit Waffles Recipe
Egg-Topped Biscuit Waffles Recipe photo by Taste of Home
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Egg-Topped Biscuit Waffles Recipe

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Breakfast for dinner is hot stuff at our house. As a mom, I like transforming an ordinary breakfast sandwich into something magical and kid-friendly. —Amy Lents, Grand Forks, North Dakota
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • Cubed avocado and pico de gallo, optional

Nutritional 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.


  1. Preheat a four-square waffle iron. Place baking mix, cheese and pepper in a bowl. Add milk; stir just until moistened. Transfer to a lightly floured surface; knead gently 4-6 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; cook until biscuits are golden brown. If desired, top with avocado and pico de gallo. Yield: 4 servings.
Editor's Note: 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.
Originally published as Egg-Topped Biscuit Waffles in Simple & Delicious April/May 2016

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