Let's talk about breakfast.
If you're anything like me, it's not just a box to check, it's the best part of the day. There's something about starting the morning with a warm, savory, satisfying meal that just sets the tone. And when that meal has both veggies and protein? Even better.
That's why I keep coming back to this Sweet Potato Waffle Meal Prep recipe. It hits every note: comforting, packed with flavor, and easy to prep in batches for a few days of nourishing breakfasts. These waffles are crispy on the outside, tender in the middle, and loaded with sweet potato, eggs, and spinach.
You won't find syrup here, just real ingredients, golden waffle pockets, and high-quality fuel to power your morning.
What You Need to Make Sweet Potato Waffles
For the Waffles:
- 1 large sweet potato, peeled and shredded
- 4 whole eggs
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
For the Scrambled Eggs:
- 1 tablespoon olive oil
- 3 whole eggs
- 2 cups spinach
- ¼ cup unsweetened almond milk
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
How to Make This Meal Prep
Making these is easier than you think. It's just two steps: cook the eggs and build the waffles.
Step 1: Make the Eggs
In a medium bowl, whisk together 3 eggs, almond milk, salt, and pepper. Heat a skillet over medium with olive oil and cook the spinach until wilted. Add the egg mixture and scramble until just set. Remove from heat and set aside.
Step 2: Make the Waffles
In a separate large bowl, combine the shredded sweet potato, 4 eggs, salt, and pepper. Heat your waffle iron and coat it with non-stick spray. Spoon ¼ of the sweet potato mixture onto the iron, layer with half of the scrambled eggs, and top with more sweet potato mixture. Press and cook for 4-6 minutes, or until golden and crispy.
Repeat with the remaining mixture.
How to Store
Let the waffles cool completely before packing them into airtight containers. Store in the fridge for up to 4 days.
How to Reheat
Pop waffles in the toaster oven or air fryer at 350°F for 4-6 minutes until crisp. You can also microwave, but they'll be softer (still tasty, though!).
Why I Love This Recipe
I'm always looking for breakfast recipes that check three boxes:
- High in protein
- Loaded with real, whole ingredients
- Actually satisfying (and not another plain egg muffin)
This one does all of that-and it tastes amazing. The sweet potato gets crispy on the edges, and the eggs add that rich, savory flavor that pairs perfectly. I love serving this with a little hot sauce or avocado on the side. If you want to bulk it up even more, serve it with a side of turkey bacon or sliced tomatoes.
Related: How to Cook Sweet Potatoes in the Crockpot
FAQs About Sweet Potato Waffles
Q: Can I make these waffles ahead of time and freeze them?
A: Yes! Wrap each cooked waffle in parchment paper, then freeze in a sealed container. Reheat in the toaster or oven straight from frozen.
Q: Can I use another vegetable besides sweet potato?
A: Shredded zucchini or butternut squash could work, but you may need to adjust for moisture. Be sure to squeeze out any excess water first.
Q: Do I need a waffle maker for this?
A: Yes, for the full effect. But you can press these into patties and cook them in a skillet like hash browns if you don't have a waffle iron.
Looking for more healthy, prep-ahead breakfast ideas? Check these out:
- Sweet Potato Waffle Meal Prep
- Sheet Pan Sweet Potato Breakfast Hash
- Scrambled Egg Stuffed Sweet Potatoes
- Taco Seasoned Ground Beef and Sweet Potato Hash
- Egg, Sweet Potato, and Sausage Breakfast Meal Prep
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Ingredients
Waffles
- 1 large sweet potato peeled & shredded
- 4 large eggs
- ⅛ teaspoon Salt
- ⅛ tsp Pepper
Eggs
- 3 large eggs
- 2 cups Spinach fresh, not frozen
- ¼ cup almond milk
- ⅛ teaspoon Salt
- ⅛ teaspoon Pepper
- 1 tbsp. olive oil
Instructions
- For the eggs: In a large bowl, whisk together the eggs, almond milk, salt, and pepper. Heat the olive oil in a small frying pan on medium heat. Cook spinach until wilted. Add in the egg mix and cook eggs until scrambled. Remove from heat and set aside
- For the waffles: In a large bowl, stir together all waffle ingredients. Heat a waffle iron with non-stick spray (be generous). Place ¼ of the waffle mixture into the iron, top with ½ of the scrambled eggs and then finish with more waffle mix. Cook waffles for 4-6 minutes or until golden. Repeat with remaining mixtures.
Notes
Nutrition
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Ana C says
What's a large sweet potato in grams? 200g? 400g? Tks
Meal Prep on Fleek says
One 5"-long sweet potato is approx 130g... so, 130g-150g would be good for this recipe.