Sweet Corn Honey Jalapeño Zucchini Cornbread Waffles with Turkey Bacon & Eggs
A savory breakfast featuring whole grain honey jalapeño zucchini cornbread waffles. Delicious, filling and perfect when topped with a fried egg and a side of turkey bacon!
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Say hi to Day 2 of zucchini week. I’ve got a little something savory for you today in breakfast form. MY GOODNESS THESE WAFFLES.
They taste like cornbread and a waffle had a baby. A sweet lovely food baby with a little heat from jalapeno cause you know how we do on AK. WE GET SPICY.
And apparently sassy too. I’ve been using a lot of caps lately. Apologies. My only excuse is the fact that I’m legitimately so excited when I get to talk about a new recipe with you. Forgive me?
So let’s get to it: zucchini cornbread waffles. With a hint of jalapeno, sweet honey and sharp cheddah. (That’s not a typo by the way, I like saying cheddah.)
But can we talk real quick about cornbread. I’m a firm believer that cornbread just isn’t the same without a little sweetness from honey. And a little touch of butter. Anyone disagree?!
MAKE THESE WAFFLES NUMEROUS WAYS!
These waffles are my new favorite because you could make them multiple ways, so don’t worry if you’re not into jalapeno in your waffles. Just leave it out, and/or replace with blueberries. I’ve also included the cheddar and sweet corn as optional, so please know that you have the option to make these babies a sweeter kind of waffle if you’d like.
My favorite way to have them is with a little side of turkey bacon, a fried egg and a side of avocado. And if I wanna get a little fancier, I throw it all together and make a waffle sandwich.
More healthy breakfast recipes you’ll love:
Okay, I’ll be back tomorrow with chocolate cake. Get excited! If you make this recipe, please leave a comment below letting me know how you liked it, or post a photo to Instagram and tag #ambitiouskitchen!
Sweet Corn Honey Jalapeno Zucchini Cornbread Waffles with Turkey Bacon & Eggs
- For the dry:
- 1 cup whole wheat pastry flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- For the wet:
- 1 cup shredded zucchini, squeezed of excess moisture with a paper towel (from 1 medium zucchini)
- 1 egg
- 3 tablespoons melted and cooled butter (can also use coconut oil)
- 3 tablespoons honey
- ½ cup nonfat plain greek yogurt
- 1/2 cup almond milk (or regular milk)
- 1 jalapeno, seeded diced
- Optional: ½ cup shredded cheddar cheese
- Optional: 1/2 cup sweet corn
- To serve:
- 12 slices cooked turkey bacon
- 6 fried eggs (can also use scrambled eggs!)
- honey, for drizzling
- avocado slices
Preheat waffle iron and generously spray with nonstick cooking spray.
In a medium bowl whisk together the dry ingredients: whole wheat pastry flour, cornmeal, baking powder and salt.
In a separate large bowl, mix together the shredded zucchini, egg, butter, honey, greek yogurt and almond milk until well combined. Add wet ingredients to dry ingredients and mix until just combined. Fold in sweet corn, jalapeno and cheese (if using).
Pour about 1/3 of the batter into a belgian waffle iron and cook until steam stops and waffles are golden brown and slightly crispy on the outside.
If they need more crispiness or if you want to warm them up again, you can always allow them to cool for a few minutes, then pop them in the toaster. Recipe makes 3 belgian waffles. Serves 6. Serving size: 1/2 belgian waffle.
Top each waffle half with a drizzle of honey and a fried egg. Serve with 2 slices of turkey bacon.
To freeze waffles: Cool them on wire racks when they are done cooking. Then line a baking sheet with parchment paper, add waffles and place in freezer. This helps them stay straight and perfect for toasting. Freeze for 2-3 hours like this (or up to 6). Then remove from freezer and place the waffles in ziploc bags. Seal bags tight. Waffles will stay good for up to 3 months.
Nutrition info for 1/2 belgian waffle + 1 egg + 2 slices of turkey bacon: 454 calories | 16.6g fat | 47.6g carbs | 5.5g fiber | 10.3g sugar | 27.9g protein
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