I think savory waffles are one of the most underrated brunch moves out there. The first time I poured a batter loaded with ham and cheese into my waffle iron instead of reaching for the maple syrup, I wondered why I had waited so long. These are grain-free, built entirely on almond flour, and they eat more like a warm, cheesy egg dish than anything you would call a waffle.
The batter is ready fast. Ten minutes of prep, ten minutes on the iron, and you have a platter of crisp, golden waffles with pockets of melted cheese and little bursts of chive running through every bite. They hold up well on their own, but a fried egg on top never hurts.
How to Make Ham, Egg and Chive Waffles
Get the Batter Right
Whisk the eggs with the Dijon, milk, and lemon juice first before adding the almond flour and baking soda. 
The lemon juice reacts with the baking soda to give you lift, so mix them and move quickly. A lumpy batter is fine here.
Fold in the cubed ham, chives, and shredded cheese last. Go gentle. You want them distributed, not crushed.
Use a Hot, Greased Iron
Preheat your waffle iron fully and grease it well. Almond flour batters stick more than wheat-based ones.
Cook until the steam slows and the edges look set, about 4-5 minutes per waffle. Resist opening early.
Ham, Egg and Chives Waffles
- Total Time: 20 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Savory ham waffles get a sunny-side up egg and fresh chives for a delicious and healthy twist on breakfast. Perfect for brunch, too!
Ingredients
- 6 organic eggs
- 1 tbsp Dijon mustard
- 1 cups (237 ml) almond or oat milk
- 2 cups (473 ml) almond flour
- 1/2 tsp baking soda
- 1/4 tsp lemon juice
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 cups (118 ml) ham, cubed
- 1/3 cups (80 ml) chopped chives
Instructions
- Preheat the waffle iron.
- In a bowl, whisk together the eggs, almond (or oat) milk, and mustard.
- Add in the almond flour, paprika, baking soda, lime juice, salt, and pepper and whisk until well combined.
- Finely chop the chives and add them to the batter along with the diced ham.
- Pour the batter into the waffle iron until it covers the bottom portion, close, and cook for approximately 2 minutes, or until a fork easily lifts them out.
- Serve topped with a sunny-side-up fried egg and a sprinkle of chives.
Notes
- For fluffier waffles, let the batter rest for 10-15 minutes after mixing.
- Substitute cooked bacon or sausage for the ham for a different flavor profile.
- Reheat leftover waffles in a toaster or oven for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 3
- Protein: 15
- Cholesterol: 200
Frequently Asked Questions
Can I use a different flour instead of almond flour?
Coconut flour works, but use about 70g (1/2 cup) instead of the full amount since it absorbs much more liquid. Add an extra egg to keep the batter pourable. The texture will be slightly denser.
How do I store and reheat leftover waffles?
Stack them with parchment between layers and refrigerate for up to 3 days. Reheat in a toaster or in the oven at 180C (350F) for 5-6 minutes. The microwave works but you lose the crisp edges.
Can I make the batter ahead of time?
You can mix everything except the lemon juice and baking soda the night before and refrigerate it. Add those two right before cooking so the batter gets its full rise. It won’t puff the same if the reaction happens hours early.
