Ham and Cheese Stuffed Waffles topped with Fried Eggs and Hollandaise



Now this is a waffle I can get into!!!


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I may have an addiction to doing weird things with Pillsbury products in tubes right now!! I’d like to say this is the last thing you’ll see for a bit but I really can’t promise anything….

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I have to admit until recently I hadn’t really used any of the biscuits except to wrap around hotdogs for my kids. But one night I wondered what else they could be turned into and voila…the addiction to the tube dough was born!

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This recipe is so fast and simple that I truly believe my 8-year-old could easily pull it off. Just think of the endless possibilities now that I know they turn into waffles so easily. Pizza waffles, taco waffles and maybe even waffles filled with hummus and chickpeas? Think a new version of a falafel. 🙂 Don’t judge, sometimes things right in front of you surprise you!


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For now you still get a breakfast version…but one that will make you crave that little blue tube more than you could imagine!


Stuffed Biscuit Waffles with Ham and Cheese topped with Fried Egg and Hollandaise
Serves 3
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  1. 1 tube Pillsbury flaky biscuit grands
  2. 2.5oz gruyere or any cheese on hand, shredded
  3. 1 cup ham, julienne sliced
  4. 5 eggs, fried
  5. 1 cup hollandaise, recipe follows
Hollandaise Sauce
  1. 4 egg yolks
  2. 1 tablespoon freshly squeezed lemon juice
  3. 1/2 cup unsalted butter, melted (1 stick)
  4. Pinch cayenne
  5. Pinch salt
  1. Separate biscuits into 10 rounds. Place a small portion of cheese and ham on 5 disks. Top with another disk. Place 2 biscuit sandwiches in a waffle machine set on high. Pressing down really well, cook for 5-8 min or until golden and crispy. Keep warm in a 200 degree oven while cooking all waffles.
For hollandaise sauce
  1. Tyler Florence recipe at Food Network
  2. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving
  3. Stack 2 waffles, top with fried egg and hollandaise sauce.
Nancy's Cravings http://nancyscravings.com/


  1. Leave a Reply

    February 8, 2015

    The images of these waffles are seriously making me hungry right now! Just incredible!

    • Leave a Reply

      Nancy Crocker
      February 9, 2015

      Thank you!! They were such a hit that I made a pizza version for my kids lunches today!

  2. Leave a Reply

    January 24, 2016

    U. R. A. GENIUS! I keep seeing great looking recipes for biscuit waffles of various kinds, but I only have a Belgian waffle maker. Guess I’ll have to splurge on a cheap “regular” waffle maker. See them all the time for $20 or so.

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