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zucchini cornbread waffles made into a breakfast sandwich

Sweet Corn Honey Jalapeno Zucchini Cornbread Waffles with Turkey Bacon & Eggs

A savory breakfast featuring whole grain honey jalapeno zucchini cornbread waffles. Delicious, filling and perfect when topped with a fried egg and a side of turkey bacon!
Course Breakfast, Brunch
Keyword zucchini cornbread waffles
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 belgian waffles; 6 servings (1/2 belgian waffle)
Calories 304 kcal
Author Monique of AmbitiousKitchen.com


  • 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


  1. Preheat waffle iron and generously spray with nonstick cooking spray.
  2. In a medium bowl whisk together the dry ingredients: whole wheat pastry flour, cornmeal, baking powder and salt.
  3. 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).
  4. 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.
  5. 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.
  6. Top each waffle half with a drizzle of honey and a fried egg. Serve with 2 slices of turkey bacon.

Recipe Notes

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

Nutrition Facts
Sweet Corn Honey Jalapeno Zucchini Cornbread Waffles with Turkey Bacon & Eggs
Amount Per Serving (0.5 belgian waffle (with corn and cheese))
Calories 304
% Daily Value*
Saturated Fat 5g31%
Carbohydrates 47.6g16%
Fiber 5.5g23%
Sugar 10.3g11%
Protein 9.9g20%
* Percent Daily Values are based on a 2000 calorie diet.