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Avocado Waffles

*Roast the butternut squash ahead of time.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Servings: 4
Author: Hip Foodie Mom


  • 1 tablespoon extra virgin olive oil
  • ½ small onion finely diced
  • 1 to 2 garlic cloves minced
  • 3 cups of kale chopped
  • 2 cups roasted butternut squash cubed*
  • 8 ounces cremini mushrooms sliced
  • salt and pepper to taste
  • 2 ripe avocados
  • 1 tablespoon freshly squeezed lime juice
  • 4 to 8 Whole Grain Multigrain Van’s waffles toasted
  • butter optional
  • 4 eggs fried


  • Using a large non-stick skillet, heat the olive oil over medium-high heat. Add the onions and garlic and sauté until the onions begin to soften, for about 3 to 4 minutes. Add in the kale, butternut squash, and mushrooms and cook for about 5 to 7 minutes, or until tender. Season with salt and pepper to taste.
  • Using a small bowl, mash the avocados with a fork, add in the lime juice and season with salt. Mix together, taste and adjust the lime and salt as needed.
  • To assemble: Spread some light butter onto the toasted waffles and top one with the avocado mixture. Spread evenly over the waffle. Top with the kale and mushroom mixture and top with a fried egg. (If desired, you can top with another waffle and make a sandwich!) Season with more salt and pepper if you'd like and enjoy immediately.