Creamy chunks of Brie and tender-crisp bites of broccoli stud these crisp waffles that make a great base for egg sandwiches. Or, eat them on their own with a smear of homemade Dijonnaise made by mixing 1/4 cup mayonnaise with 1 tablespoon Dijon mustard., April 2022


Credit: Photographer / Caitlin bensel, Food Styling / Chelsea Zimmer Hall, Prop Styling / Lydia Pursell

Recipe Summary

1 hr
1 hr

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • Bring a large saucepan of water to a boil. Add broccoli and cook until bright green, 3 to 5 minutes. Drain and rinse with cold water. Transfer the broccoli to a kitchen towel and set aside until cool enough to handle.

  • Preheat a waffle iron to medium-high.

  • Whisk flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, milk and oil in a medium bowl. Whisk the wet mixture into the dry mixture just until combined. Squeeze as much water from the broccoli as possible. Fold the broccoli and cheese into the batter. Let stand for 10 minutes.

  • Coat waffle iron with cooking spray. Pour in 1/2 cup batter and cook until browned, 3 to 4 minutes. Repeat with the remaining batter.


Waffle iron

Nutrition Facts

1 waffle
250 calories; protein 12g; carbohydrates 25g; dietary fiber 3g; sugars 5g; added sugar 2g; fat 13g; saturated fat 5g; mono fat 5g; poly fat 2g; cholesterol 54mg; vitamin a iu 896IU; vitamin b3 niacin 2mg; vitamin b12 1mcg; vitamin c 19mg; vitamin d iu 36IU; vitamin e iu 2IU; folate 48mg; vitamin k 4mg; sodium 459mg; calcium 210mg; iron 2mg; magnesium 52mg; phosphorus 244mg; potassium 285mg; zinc 2mg; omega 3 fatty acid 1g; omega 6 fatty acid 1g; niacin equivalents 4mg; selenium 24mcg.