Keep breakfast interesting with our Savory Sweet Potato Bacon Waffles! A flavorful recipe that’s made with only a few ingredients.
This post was created in partnership with our friends at Eggland’s Best.
Banish your breakfast rut!
Today, we’re teaming up with Eggland’s Best to bring to you the most delicious, Whole30-compliant recipe in honor of National Egg Month! So whether you’re feeling a little bored with breakfast, craving some variety or simply want to try something new, this recipe is one you’ll want to try! These Savory Sweet Potato Bacon Waffles are incredibly tasty and made with only a few ingredients like shredded sweet potato, Eggland’s Best Organic Eggs, crispy bacon, green onion, and seasoning. No flour needed!
You’re going to love the flavorful combination of salty crisp bacon combined with the sweetness from the sweet potato plus a little kick thanks to the crushed red pepper flakes. So much flavor in every bite. The recipe also works great for dinner, or what I like to call ‘Brinner” or breakfast for dinner.
Keep your breakfast interesting with our Savory Sweet Potato Bacon Waffles (#ad)! A flavorful recipe that's made with only a few ingredients. @egglandsbest Click To Tweet
I’m a 2 eggs a day kind of a girl, here’s why!
In honor of National Egg Month, I thought it would be the perfect time to share with you why eggs are my jam and why England’s Best Eggs are top quality!
- Eggland’s Best (EB) is America’s #1 branded egg produced to the highest standards in taste, nutrition, freshness, and quality, making EB unique and superior to ordinary eggs.
- Compared to ordinary eggs, EB eggs contain six times more vitamin D, more than double the omega-3s, ten times more vitamin E, and more than double vitamin B12. EB Eggs are also an excellent source of vitamin B2 (Riboflavin) and vitamin B5.
- Independent testing has also confirmed that Eggland’s Best eggs stay fresher longer than ordinary eggs.
So there you have it, reasons why Eggland’s Best eggs are so nutritiously awesome! Now let’s get back to the recipe! 🙂
Meal prep for the win!
Savory Sweet Potato Bacon Waffles make the perfect addition to weekend meal preps and as you know, we love our meal preps. I like to reheat the waffles in the toaster or oven to make them nice and crispy before adding all the toppings. Speaking of crispy, these waffles are slightly crisp on the edges and soft on the insides similar to an omelet texture. A key step in this recipe is to remove as much liquid as possible from the shredded sweet potato. In the video below I show how that’s done.
Watch this video to see how to make Savory Sweet Potato Bacon Waffles!
[adthrive-in-post-video-player video-id=”IBG2pbBq” upload-date=”2018-05-21T21:26:28.000Z” name=”Savory Sweet Potato Bacon Waffle” description=”Keep breakfast interesting with our Savory Sweet Potato Bacon Waffles! A flavorful recipe that’s Whole30-compliant and made with only a few ingredients.”]
Don’t forget the toppings, yo!
The topping you choose to add to these Savory Sweet Potato Bacon Waffles takes the flavor to another level. The options are endless but here are a few of my favorites:
- Fried Eggland’s Best egg
- Crumbled bacon
- Avocado or Guacamole
- Crushed red pepper flakes
- Fresh herbs (parsley, cilantro, chives, etc.)
- Onion
- Hot sauce
- Fresh lime wedge
- A sprinkle of cheese
I can’t wait for you to give this recipe a try. Comment below and let us know if you do and if you take a photo and share it on Instagram be sure to tag @therealfoodrds and @egglandsbest. AND remember for best results, remove as much liquid as possible from the sweet potatoes before combining them with the other ingredients!
Savory Sweet Potato Bacon Waffles
Ingredients
- 1 medium sweet potato, peeled & shredded (about 2 cups, packed)
- 3 strips no sugar added bacon, cooked to crisp & chopped into small pieces
- 1 green onion, trim ends and thinly slice (white part of onion and mid-way up the green part)
- 2 Eggland’s Best Whole Eggs
- 1/4 tsp. crushed red pepper
- 1/4 tsp. garlic powder
- 1/4 tsp. sea salt
- Butter or ghee for greasing the waffle iron
- Optional toppings: Fried eggs, hot sauce, avocado, herbs, onion, etc.
Instructions
- Peel and shred the sweet potato.
- Important step: lay the shredded sweet potato out on paper towels. Take another paper towel and place on top of the shreds and press down to absorb the liquid. Repeat this until much of the liquid is removed.
- Preheat waffle iron to medium-high heat.
- Next, in a bowl, combine the sweet potato shreds, crisp bacon, green onions, whole eggs and seasoning and mix to combine.
- Once the waffle iron is hot, grease with ghee or butter. Use a generous amount for crispier waffles and easy removal.
- Spread batter onto the iron making sure it’s packed down lightly. Note: If you don’t use enough batter on the iron the waffles may not stick together as well. You want to make sure the waffle iron is covered with enough batter to fill in all of the crevices.
- Close iron lid and flip (if using a Belgium waffles iron). Let cook for 5-6 minutes. Check waffle and continue to cook if needed. Waffle should be golden brown and slightly crisp.
- While waffle is cooking, prepare toppings of choice.
- Carefully remove waffle from iron with a knife or fork. Transfer to a plate and repeat with remaining batter.
- Top with desired fixings.
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Nutrition Information
- Serving Size: 1/2 of recipe (without toppings)
- Calories: 268
- Fat: 12 g
- Sodium: 600 mg
- Carbohydrate: 28 g
- (Fiber: 4 g
- Sugar: 6 g)
- Protein: 12 g
Dietary
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The flavour in these turned out great! I subbed chives instead of the green onions and cooked them for about 15 minutes to get them crispy with my waffle iron. Used them as a base for Eggs Benedict 🙂
That’s an amazing idea!!
Is there any way to make this freezer-friendly? it looks fantastic and something I might want even when I don’t have much time.
Hi Vanessa,
We haven’t tried freezing these waffles though if I had to take a gander at how you might do it, these are my thoughts:
1. Make the waffles as directed and allow them to cool on a wire rack before transferring to the fridge.
2. Once completely cooled in the fridge, freeze them flat on a large baking sheet.
3. Once frozen, transfer to a freezer-safe container.
4. To reheat, place the frozen waffle back into the preheated waffle iron and cook until hot and crispy (though I’m not sure they’ll be as crispy the 2nd time around…)
If you try it we’d love to know how they turned out for you!
Do you think these could be made with a flax egg?
Unfortunately, no They really do need the eggs to hold together in a waffle form.
Absolutely delicious, great for on the go! (Minus the toppings lol) My family just can’t get enough of this amazing breakfast.
★★★★★
We love hearing that. Thank you for leaving a 5-star rating and review!
Hubby and I loved this! I made the batter the night before and kept it in the fridge overnight. In the morning, it took me just a few minutes to cook the waffles up.
Love the macros on these too!
Our toppings: fried eggs, avocado, green onions, sour cream, salt and pepper.
★★★★★
We are so happy to hear this Cristina! Your toppings on this recipe sound fantastic! We appreciate your feedback and 5-star review!