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Cheesy egg and turkey Belgian waffle muffin

Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 Belgian Waffle Muffins
Calories 996kcal


For the muffins:

  • 2 inch Turkey Breasts roasted and sliced into width
  • 4 Eggs
  • 4 slices Cheddar Cheese
  • 1 teaspoon Rosemary dried
  • Mustard

For the waffles:

  • 1,5 cups All-purpose Flour
  • 2 Eggs large, separated
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Salt
  • 1,6 cups Buttermilk low-fat
  • 1 tablespoon Olive Oil extra virgin
  • Cooking Spray


  • Preheat your oven to 450 degrees and get your Belgian waffle iron ready.
  • Meanwhile whisk the flour, egg yolk, buttermilk, baking soda and salt together in a large bowl.
  • Beat the egg whites in a separate bowl until they form stiff peaks.
  • Make a well in the center of the flour mixture and add the beaten egg whites and olive oil.
  • Mix the batter until it is smooth but not over mixed; it is fine to be able to see the strings of egg white in the mixture.
  • Spray waffle iron with cooking spray, ladle in the batter until it just fills the grid and cook waffles for 2 minutes to 3 minutes or until golden brown.
  • You should have four waffles; transfer them to cool on a baking sheet.
  • Fry the eggs for the muffins in two batches and keep them aside.
  • Layer two waffles with a few slices of turkey, two fried eggs and two slices of cheese.
  • Sprinkle ½ teaspoon rosemary on each.
  • Spread some mustard on one side of the remaining two waffles.
  • Place mustard side down on the fillings.
  • Bake about another 10 minutes, until the cheese is melted and waffle is toasted.
  • Cut each muffin into four, serving two wedges per person.


Calories: 996kcal | Carbohydrates: 86g | Protein: 85g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 600mg | Sodium: 5532mg | Potassium: 1227mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1150IU | Vitamin C: 33mg | Calcium: 430mg | Iron: 7.2mg