Waffle Iron Omelets Recipe

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This waffle iron omelet is a great make-ahead breakfast that is wonderful straight off the waffle maker, or out of the toaster after freezing!

Let me help you reinvent breakfast. If you enjoy protein in the mornings, then this clean eating waffle iron omelets recipe is an incredible option.

Clean Eating Waffle Iron Omelets Recipe

I’m afraid this is not my original idea, but I saw a picture in a magazine of some eggs cooking on a waffle iron and my creative wheels started turning. It never occurred to me that eggs could be cooked in a waffle iron.

Not only does this make a majorly delicious meal, but you can freeze these and warm them in the toaster like you can with regular waffles! These are great for those eating low carb (which I am at the moment), but I promise, they do not have a “low-carb” taste or texture. The flavor is incredible.

I can promise you one thing. These were so good, I will be creating many, many more renditions of these savory waffles. In fact, when I have enough of these recipes, they will have their own category in my breakfast section. Yes, they are that good. You’ll see!



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Clean Eating Waffle Iron Omelets Recipe

Waffle Iron Omelets

These waffles are high in protein and so easy to make and even take with you. Make a big batch, freeze and then just pop in the toaster for breakfast in the morning!
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 waffles
Calories: 121kcal


  • Waffle iron (standard)


  • 3 large whole eggs
  • ¼ cup grated parmesan cheese
  • 1 cup finely chopped mushrooms
  • ½ tsp. garlic powder
  • ¼ tsp. dried thyme
  • 1 tbsp. oil


  • In a medium mixing bowl, whisk together all the ingredients until well combined.
  • Pour just enough mixture onto a greased waffle iron to cover the entire surface area. Do not overfill the waffle iron or you will have egg coming out the sides.
  • If you have a lock on your waffle maker, use it.
  • You will hear a lot of squealing and whistling as this cooks. Once that noise fades, you know they are pretty much done.
  • Serve with some grated cheddar cheese, tomatoes, avocado or anything else you like in an omelet.
  • Freeze for up to 2 months.
  • Thaw by putting in the toaster on the lowest setting.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Calories: 121kcal | Carbohydrates: 1g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 150mg | Potassium: 128mg | Vitamin A: 255IU | Vitamin C: 0.5mg | Calcium: 96mg | Iron: 1.2mg
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  1. Can you use just the egg whites?

  2. This sounds amazing… I’m going to need a waffle iron now!

  3. I don’t like mushrooms, what could i use in place of them for this recipe?

  4. Waffle iron arrived today. Can’t wait for morning!

  5. I deviated a bit and tried your sweet potato waffles this morning b/c I had one in the fridge that needed to be used. Delicious! Now I have another morning to look forward to. Thank you!

  6. This is an awesome idea. What do you grease the iron with so they don’t stick.

  7. Do you have to add oil to the batter?

  8. Thank you so much for responding back to me so quickly. Will be having these for Christmas morning breakfast but subbing the mushrooms for imitation crab meat & topping with hummus “cheese” (2 tbsp. hummus mixed with 1 tbsp. almond milk) =)

  9. stephanie says:

    do your pour into both sides of waffle iron?

  10. Just received your response concerning smaller frequent meals (that helps). Also, I know this may sound odd and a bit fussy, but I stronglyy dislike re-heating meats. Is there any way for me to prepare the meals without actually cooking them? I know if I put some vegetables and some type of meat in individual Tupperware then I can take one out in the morning so it can be defrosted by dinner time. I am 22 and only cooking for myself, not a full family, so sometimes it’s hard to judge how much I will eat or when to defrost items. I can’t go through an entire package of chicken or anything else very quickly so I end up defrosting and not using in time then have to throw it away. I am trying not to waste so much and eat clean the most effective way!

    1. Bianca – I have a freezer meal section, but many are cooked and then frozen, though you could assemble some of them and freeze them before cooking. Is that what you mean?

  11. Yes, freeze and then cook the meals.
    I guess I never tried to cook meals and freeze them then eat them. Would I just take it out of the freezer and let it defrost then put it in the microwave or something? I will check out your freezer meal section also. I think it’s the microwave at my house and never heats correctly and ends up making the good taste weird. Maybe I’m being too fussy! Sorry for the confusing questions

    1. Bianca – Yes, that’s how you do it. I recommend freezing in single portions so they are easy go grab when you need them. You can also warm in the oven. You may like that a little better.

  12. Have you tried the egg waffles in a Belgian waffle maker?

  13. I can’t have cheese – what is a good substitute for this recipe?

    1. Megan – I love mine with guacamole on top. You can top it with anything you like. Tomatoes, sautéed mushrooms… anything you would usually add to an omelet.

  14. Trying this recipe for the first time today along with your original homestyle waffles. Got two waffle makers going at the same time. HAHAHAHAHA!!!!! I used yellow bell pepper, caramelized onions and some breakfast pork sausage. I now the sausage isnt clean but my husband “NEEDS” his breakfast meat. lol DELISH!!!

  15. I got a new waffle maker today and this was the first recipe I tried! I used finely chopped spinach and red pepper instead of mushrooms as I don’t like them, was SO delicious! and so light, and so easy to make! Can’t wait to try with other veggies too. Thanks!

    1. Lucy – My pleasure! I’m so happy you enjoyed them! They are definitely one of my go-to breakfasts.

  16. Susannah Hill says:

    Is the tablespoon of oil supposed to be mixed in the batter or to oil the waffle maker? 🙂

    1. Susannah – It goes in the batter. I have a good waffle iron, so I didn’t find that I needed any additional oil. But if you think your waffle maker needs it, feel free to oil it first before pouring on the batter. I hope you enjoy it!

  17. These look awesome!
    What kind of waffle iron do you have? I really want to get away from the nasty chemicals in my non-stick waffle iron, but I am quite nervous about the cast-iron models . . .

    1. Laura – I do have the non-stick variety. I want to change that too, but like you, I’m not sure about how much things may stick to the cast iron versions. I usually buy really cheap waffle irons so that when they get scratched, I simply buy another one. Not the best eco-friendly approach, I know. But until I can test out a cast iron one, that’s the way I’m doing it. Sorry I can’t be more help.

  18. Rebekah Couper says:

    So I must thank you for this awesome recipe! I tweaked it a bit. I doubled the recipe. I used 2 whole eggs and 4 egg whites, 3/4 cups mushrooms, 3/4 cups zucchini, 1/2 cup spinach and all the other ingredients it called for. I used a Belgian waffle maker and topped it with shredded cheese and avocado. Best breakfast ever! I also must thank you again for all the yummy recipes you provide, my new body loves them!

    1. Rebekah – Wonderful! I’m so happy you enjoyed them! There is really no end the different flavor combinations on these. 😀

  19. Has anyone tried cooking this without a waffle maker? And if so, what worked well?
    I love the idea of this recipe but don’t have the kitchen space for more stuff
    Thanks in advance

  20. Seriously, can I use a regular pan to cook this??? really? Do I use just one side of the waffle maker? Seriously????

    1. Lucy – I’m not sure what you mean. A waffle iron cooks both side of a waffle at the same time. I mean, all you have to do is make a regular omelet using these ingredients. Scramble them in a pan and make the omelet like you would any omelet.