Go Back
Breakfast tacos have taken the culinary world by storm, emerging as a versatile and trendy option that appeals to a wide range of palates. These handheld morning delights allow for endless creativity, combining various ingredients and flavors in a compact, easy-to-eat format. As the leaves turn and the air becomes crisp, there's no better way to celebrate the season than with a unique twist on this popular breakfast staple: mini pumpkin waffle breakfast tacos.

Mini Pumpkin Waffle Breakfast Tacos

Discover the joy of mini pumpkin waffle breakfast tacos, the perfect fall-inspired twist on traditional breakfast options. These delightful handheld tacos combine fluffy pumpkin waffles with savory scrambled eggs and your choice of fillings, like sausage or cheese. Packed with seasonal flavors and nutrients, they're not only delicious but also customizable for any palate. Embrace the autumn spirit and elevate your breakfast game with this cozy recipe that’s sure to impress friends and family.
Print Recipe Pin Recipe

Ingredients
  

For the Pumpkin Waffles:

1 cup all-purpose flour

1 cup pumpkin puree (not pumpkin pie filling)

1/2 cup milk

2 large eggs

2 tablespoons brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon salt

1 teaspoon vanilla extract

Cooking spray (for the waffle iron)

For the Filling:

1 cup scrambled eggs (about 3 large eggs)

1/2 cup cooked and crumbled breakfast sausage or bacon

1/2 cup shredded cheddar cheese

1/4 cup chopped fresh chives or green onions

Optional toppings: sour cream, avocado slices, salsa, or hot sauce

Instructions
 

Preheat the Waffle Maker: Heat your waffle maker according to the manufacturer’s instructions and lightly grease it with cooking spray.

    Make the Waffle Batter: In a large mixing bowl, whisk together the all-purpose flour, pumpkin puree, milk, eggs, brown sugar, baking powder, baking soda, cinnamon, nutmeg, salt, and vanilla extract. Mix until smooth and well combined.

      Cook the Waffles: Pour a small amount of the batter (about 1/4 cup, or according to your waffle iron's size) onto the preheated waffle maker. Close the lid and cook for about 3-5 minutes, or until the waffles are golden brown and cooked through. Repeat with the remaining batter. You should have about 8-10 mini waffles.

        Prepare the Filling: While the waffles are cooking, scramble the eggs in a skillet over medium heat until cooked through. If using sausage or bacon, cook them as per package instructions, and then crumble them into smaller pieces.

          Assemble the Breakfast Tacos: Take a mini pumpkin waffle and spoon a small amount of scrambled eggs onto one side. Add some crumbled sausage or bacon, then sprinkle with shredded cheddar cheese and chopped chives or green onions. Fold the waffle over like a taco.

            Add Optional Toppings: Finish with your choice of toppings, such as a dollop of sour cream, a few avocado slices, salsa, or a drizzle of hot sauce.

              Serve Immediately: Plate the mini pumpkin waffle breakfast tacos and serve warm for a delightful and festive breakfast treat!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6 (about 8-10 tacos)