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Waffle Breakfast Taco recipe from 'The Truck Food Cookbook' by John T. Edge.
Waffle Breakfast Taco recipe from 'The Truck Food Cookbook' by John T. Edge. / Renee Comet / USA WEEKEND
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Austin loves it some breakfast tacos. This recipe came from the snazzy red-and-black Lucky J’s Chicken & Waffles trailer, where the motto is “Chicken for strength … waffles for speed.”

Show us your beads

Edge first got the food-truck bug while working on an article about New Orleans’ legendary Lucky Dog carts. He spent three crazy nights serving hot dogs to hungry Bourbon Street carousers — and has the stories to prove it.


John T. Edge isn’t just the writer behind this cookbook. He’s a former hot-dog-cart man himself, having run Dunce Dogs in Oxford, Miss., for three short months. Today, Edge is happy to remain on the other side of the window, sampling tacos, burgers and, of course, waffles, which earned their own chapter. “They’re the perfect envelope,” he says, “for all the good stuff.

Waffle Breakfast Tacos

For the breakfast potatoes

• 1 Tb. chili powder
• 1 Tb. store-bought seasoned salt (like Lawry’s)
• 1 Tb. paprika
• 1 cup canola oil, for frying the potatoes
• 1 cup diced (3/4-inch) red potatoes
• 1 cup diced (3/4-inch) red onions

Make the breakfast potatoes:

Place the chili powder, seasoned salt and paprika in a small bowl and stir to mix. Set the chili powder mixture aside.

Heat the 1 cup of oil in a large skillet over high heat. Add the potatoes and onions and cook until the potatoes are crisp and the onions are browned, 10 to 12 minutes. Drain and toss them with the chili powder mixture. Keep warm.

For the waffle tacos

• 1 Tb. canola oil
• 4 large eggs, beaten
• 4 slices of bacon, cooked and crumbled
• 3/4 cup (about 3 ounces) shredded cheddar cheese
• 4 Lucky J's Waffles (recipe, below), plus potatoes (above)

Make the waffle taco filling:

Place the 1 Tb. of oil in a large skillet over medium heat. Add the eggs and cook, stirring often. When the eggs are about halfway done, add the bacon, cheese and breakfast potatoes and cook, stirring, until the eggs are set to taste.

Place an already-made waffle (see recipe) in another skillet and heat it over medium-high heat for about 1 minute. Turn the waffle over and spoon the egg mixture on top. Fold the waffle in half and keep waffle taco warm while you make the remaining ones.

Lucky J's Waffles

• 2 cups all-purpose flour
• 1 tsp. salt
• 1 Tb. baking powder
• 3 large eggs
• 1/4 cup vegetable oil
• Vegetable oil spray (optional)

Combine the flour, salt and baking powder in a mixing bowl and whisk to mix. Place the eggs, oil and 1 cup of water in a large mixing bowl and whisk to combine. Whisk in dry ingredients, adding up to 1/2 cup more water until the batter has a loose consistency. Let the batter rest for 15 to 20 minutes.

Coat a waffle iron with vegetable oil spray. Pour about 1/2 cup of the batter into the waffle iron and cook the waffle until both sides are golden brown but not crisp, about 5 minutes. Repeat with remaining batter.

Per serving (1 waffle taco): 939 calories, 61g carbohydrates, 27g protein, 65g fat (12g saturated), 4g fiber, 357mg cholesterol, 2501mg sodium

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