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White plate filled with two waffles, ham, and an egg on top with cream sauce on top.

Egg and Ham Savory Waffle Stacks

Egg and Ham Savory Waffle Stacks consist of homemade potato and chive savory waffles topped with sliced ham, an over easy egg, and a spicy ranch sauce. This waffles with eggs recipe will be perfect for your next breakfast or brunch.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 877kcal
Author Katie


  • KitchenAid Stand Mixer
  • Waffle Maker
  • Stove Top


For the Potato and Chive Waffles

  • 2 Large Eggs room temperature
  • 2 cups Buttermilk
  • 1 stick Unsalted Butter melted and cooled
  • 1 tablespoon Fresh Chives minced
  • 1-¼ cups all-purpose flour
  • ½ cup Instant Mashed Potato Flakes
  • ¼ teaspoon Garlic Powder
  • 1 tablespoon Granulated Sugar
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 teaspoon Baking Powder

For the Egg and Ham Savory Waffle Stacks


For the Potato and Chive Waffles

  • Preheat the waffle iron.
  • While waffle iron is preheating, place 2 large eggs, 2 cups buttermilk, 1 stick of melted unsalted butter, and minced chives into a KitchenAid® Stand Mixer. Mix with flat beater attachment on “stir” setting for 30 seconds.
  • In a separate bowl, add the dry ingredients; all purpose flour, instant mashed potatoes, garlic powder, sugar, baking soda, salt, and baking powder. Add the dry ingredients to the wet ingredients and mix on “stir” setting for 10 seconds then bump up to speed 2 for 20 seconds. Scrape down the sides of the bowl, mix for 5 more seconds.
  • Once waffle iron is preheated, spray with non-stick cooking spray. Then ladle one cup of waffle batter into the iron. Bake for 3 minutes and 15 seconds each. Let cool on a wire rack. Repeat until all the batter is cooked.

For the Egg and Ham Savory Waffle Stacks

  • Warm the ham in a skillet until hot, about 2 minutes on medium to medium-high heat depending on your range.
  • While ham heats mix together the sauce. Mix together ranch dressing and Louisiana hot sauce and set to the side.
  • Place cooked ham on a plate. Then begin frying eggs over medium. I like to do 2 at a time. As eggs are done cooking, begin stacking waffles. Place savory waffle on a plate, top with ham, then a fried egg. Drizzle spicy ranch sauce on top. Garnish with cracked pepper and dried parsley. Enjoy immediately.


  • Waffle Batter - Waffle batter will be lumpy and that is completely normal and okay. Don't worry!
  • Warming Waffles - If you are serving the waffles immediately you can place the waffles on a wire lined baking sheet and keep on "warm" mode or lowest temperature setting until ready to serve.
  • Waffle Yield - You will most likely have waffles leftover depending on the size of your waffle iron and how many people you are feeding. I always freeze my leftover waffles. This recipe typically makes about 14 waffles using my Cuisinart Waffle Iron.
  • Freezing Waffles - You can freeze leftover waffles. Place in a freezer Ziploc baggy layering the waffles between parchment paper to ensure they don't stick together when they freeze.
  • Reheating Frozen Waffles - To thaw and/or cook the frozen waffles simply place the frozen waffles in a toaster oven and heat until hot and golden but not burnt!
  • Ham - I prefer to use leftover ham; however, you could easily heat deli ham or even ham steaks.
  • Sauce - If you don't like ranch or you don't have it on hand but you still want the heat you can drizzle a little hot sauce on top. The ranch definitely helps cut the heat of the hot sauce.
  • Nutritional Information - The nutrition facts are reflecting that all waffles will be consumed so the calculations are slightly off.


Serving: 1g | Calories: 877kcal | Carbohydrates: 48g | Protein: 35g | Fat: 61g | Saturated Fat: 28g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 538mg | Sodium: 2066mg | Potassium: 827mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1717IU | Vitamin C: 9mg | Calcium: 313mg | Iron: 5mg