Mini Pumpkin Waffle Breakfast Tacos

Breakfast tacos have gained immense popularity in recent years, quickly transforming from a regional specialty to a beloved morning staple across the United States. Their versatility allows for a wide range of fillings, making them perfect for anyone looking to start their day with a flavorful punch. While traditional breakfast tacos often feature eggs, cheese, and meats wrapped in a soft tortilla, we are about to take this concept to a delightful new level with a seasonal twist: mini pumpkin waffle breakfast tacos.

Elevate your breakfast with mini pumpkin waffle breakfast tacos, a delicious fall-inspired twist on the classic taco. These soft and fluffy pumpkin waffles embrace savory fillings like scrambled eggs and breakfast sausage, creating a perfect blend of flavors. Ideal for brunch gatherings or cozy mornings, these tacos are easy to customize with fresh toppings like cheese or cilantro. Add a maple yogurt drizzle for a sweet finish and experience the joy of seasonal cooking!

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Ingredients

For the Waffle Tacos:

1 cup all-purpose flour

1/2 cup pumpkin puree

2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup buttermilk

1 large egg

3 tablespoons melted butter

Cooking spray

For the Filling:

1 cup scrambled eggs (about 4 eggs)

1/2 cup cooked and crumbled breakfast sausage or plant-based alternative

1/2 cup shredded cheddar cheese

1/4 cup chopped fresh cilantro

Optional: hot sauce for serving

For the Maple Yogurt Drizzle:

1/2 cup Greek yogurt

2 tablespoons maple syrup

Pinch of cinnamon

Instructions

Preheat and Prep: Preheat your waffle iron according to the manufacturer's instructions and lightly grease it with cooking spray.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt until well combined.

Combine Wet Ingredients: In another bowl, mix the buttermilk, pumpkin puree, egg, and melted butter until smooth.

Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

Cook Waffles: Scoop about 1/4 cup of batter onto the preheated waffle iron for each mini waffle. Close the lid and cook until golden brown, typically around 3-5 minutes depending on your waffle iron. Repeat until all the batter is cooked.

Prepare the Filling: While the waffles are cooking, scramble the eggs in a pan over medium heat until just set. Add the cooked sausage or alternative, and mix until combined.

Assemble Tacos: Once the waffles are done, carefully remove them from the waffle iron. Fold each mini waffle in half to create a taco shape. Fill with scrambled egg and sausage mixture, sprinkle with cheese, and add cilantro.

Make the Yogurt Drizzle: In a small bowl, combine Greek yogurt, maple syrup, and a pinch of cinnamon. Mix well until smooth.

Serve and Enjoy: Drizzle the maple yogurt over the filled waffle tacos. Serve warm with optional hot sauce for an extra kick. Enjoy your Mini Pumpkin Waffle Breakfast Tacos!

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings