Discover how to make the perfect quail egg grand slam breakfast with crispy bacon, fluffy waffles, and maple syrup. This indulgent brunch recipe is easier than you think and guaranteed to impress!
Okay, so picture this: it’s Sunday morning, you’re craving something seriously special for breakfast, and boom—you remember those adorable quail eggs sitting in your fridge. That’s exactly how this quail egg grand slam breakfast was born in my kitchen, and honestly? It’s become my go-to when I want to feel fancy without actually spending hours cooking.
Table of Contents
What Makes This Breakfast So Dang Special
This isn’t your average boring breakfast, friends. We’re talking crispy bacon (with those perfect crunchy bits we all secretly fight over), golden waffles acting as the ultimate edible plate, and those tiny quail eggs that somehow taste way more luxurious than regular eggs.
Drizzle everything with maple syrup, add a pop of pesto, and you’ve got yourself a breakfast that looks like it came from a five-star brunch spot. The best part? It takes maybe 20 minutes from start to finish, and you probably already have most of these ingredients hanging around.
Quail Egg Grand Slam Breakfast
Equipment
- Pan
- nonstick pan
- toaster
Ingredients
The Base
- 8 pieces gluten free waffles store-bought is fine
The Protein
- 6 rashers bacon
- 16 pieces quail eggs
The Fresh Stuff
- 16 pieces cherry tomatoes
- 60 g broccoli sprouts
The Flavor Bombs
- 2 tbsp homemade pesto sauce
- 2 tbsp maple syrup
The Finishing Touches
- 2 tbsp sunflower seeds
- 1 pinch freshly ground black pepper
Instructions
- Cook bacon in a pan over medium heat until crispy with slightly charred edges.
- In a nonstick pan, lightly spray with coconut oil and fry quail eggs with runny yolks.
- Toast waffles in a toaster and place on plates.
- Top waffles with crispy bacon, fried quail eggs, cherry tomatoes, drizzle with maple syrup and pesto, sprinkle sunflower seeds and broccoli sprouts, finish with a pinch of black pepper.
Notes
Ingredients You’ll Need
Here’s what you’re grabbing from your kitchen:
| Category | Ingredients |
|---|---|
| The Base | 8 gluten free waffles (store-bought is totally fine, no judgment here) |
| The Protein | 6 bacon rashers, 16 quail eggs |
| The Fresh Stuff | 16 cherry tomatoes, 60g broccoli sprouts |
| The Flavor Bombs | 2 tablespoon homemade pesto sauce, 2 tablespoon maple syrup |
| The Finishing Touches | 2 tablespoon sunflower seeds, 1 pinch of freshly ground black pepper |
Quick tip: If you can’t find quail eggs at your regular grocery store, check Asian markets or specialty food stores. They’re becoming super popular, so most places stock them now!
How to Make Your Grand Slam Breakfast
Getting the Bacon Just Right
First things first—let’s tackle that bacon. Toss those rashers into a pan over medium heat and let them sizzle away. I’m all about crispy bacon with those little charred edges that add SO much flavor, so don’t be afraid to let them go a bit longer than you normally would. The smell alone will have everyone in your house wandering into the kitchen asking “what’s cooking?”
While the bacon’s doing its thing, you’ve got time to prep everything else. This is one of those beautiful recipes where everything comes together at once, which means less stress and more time to sip your coffee.
The Egg Situation
Now, quail eggs are tiny but mighty. Grab a nonstick pan and give it a quick spray with coconut oil—just enough to keep things from sticking. Crack those quail eggs gently (they’re more delicate than chicken eggs, FYI) and let them fry up.
I like mine with runny yolks because when you cut into them and that golden yolk oozes onto the waffle and maple syrup? Chef’s kiss. Pure breakfast magic right there.
Pro tip: If you’re nervous about cracking quail eggs, use a small serrated knife to saw through the top. It’s way easier than trying to tap them on the side of a bowl.
Bringing It All Together
Pop those waffles in the toaster while your eggs finish up. When everything’s ready, it’s assembly time, and this is where the fun begins. Lay your warm waffles on plates—I usually do two per person because one is never enough, let’s be real.
Top each waffle with strips of that gorgeous crispy bacon, then carefully arrange your fried quail eggs on top. Now comes the really good part: drizzle maple syrup over everything (don’t be shy with it), add little dollops of pesto sauce for that unexpected savory kick, and scatter those cherry tomatoes around.
Finish with a generous handful of sunflower seeds for crunch and those fresh broccoli sprouts for a pop of color and nutrition.
Give everything a crack of fresh black pepper, and you’re done. Seriously, that’s it!
Expert Tips and Game-Changing Variations
Making It Your Own
Listen, this recipe is super flexible, which is one reason I love it so much. Don’t have gluten-free waffles? Regular ones work just as well. Not a pesto person? Try hollandaise sauce or even a good hot sauce if you’re feeling spicy. I’ve also swapped the bacon for crispy prosciutto when I’m feeling extra fancy, and it’s incredible.
The broccoli sprouts can easily be replaced with microgreens, arugula, or even fresh spinach. And if quail eggs are impossible to find? Just use regular eggs—you’ll need about 4 of them instead of the 16 quail eggs. The flavors will still be amazing, just in a slightly less adorable package.
Troubleshooting Common Issues
If your bacon’s cooking way faster than your eggs, just set it aside on a paper towel and keep it warm in a low oven. Nobody wants cold bacon, trust me. And if your waffle and bacon and maple syrup breakfast is getting soggy because you’re making multiple servings, toast the waffles last and assemble each plate right before serving.
Sometimes quail eggs can be stubborn to peel if you’re hard-boiling them for another recipe, but for this one, we’re frying them, so no stress there. Just make sure your pan is properly heated before adding the eggs—they should sizzle gently when they hit the pan.
Level Up Your Breakfast Game
Want to make this even more restaurant-worthy? Add some sautéed mushrooms on the side, or roast those cherry tomatoes with a bit of garlic and olive oil before adding them. I’ve also seen people add a dollop of crème fraîche or Greek yogurt for extra richness. If you’re really going all out, serve it alongside some easy blueberry muffins or a berry French toast casserole for the ultimate brunch spread.
Storage and Leftovers (If You Have Any)
Here’s the deal with this quail egg grand slam breakfast—it’s definitely best eaten fresh and hot. But life happens, so here’s how to handle leftovers:
| Storage Method | Instructions | How Long It Lasts |
|---|---|---|
| Refrigerator | Store components separately in airtight containers. Keep waffles, bacon, and eggs in different containers to prevent sogginess. | 2-3 days max |
| Reheating | Reheat waffles in toaster, bacon in microwave for 20-30 seconds, eggs gently in a covered pan with a splash of water. | Best within 24 hours |
| Freezer | Not recommended for assembled breakfast. You can freeze cooked bacon for up to 1 month. | Assembled: Don’t do it. Bacon only: 1 month |
No-Waste Kitchen Hacks
Got leftover bacon? Crumble it over salads or save it for tea party cucumber sandwiches later in the week. Extra pesto can be tossed with pasta, spread on sandwiches, or even used as a dip. And those broccoli sprouts? They’re perfect for topping basically any dish that needs a fresh, crunchy element.
If your waffles are getting stale, cut them into strips and bake them into waffle croutons for soup. Waste not, want not, right?
Nutritional Information
Here’s the breakdown per serving (serves 4):
| Nutrient | Amount |
|---|---|
| Calories | 385 kcal |
| Protein | 18g |
| Carbohydrates | 32g |
| Fat | 22g |
| Fiber | 3g |
| Sugar | 8g |
| Sodium | 520mg |
Keep in mind this is an approximate calculation and will vary based on the specific brands and products you use. But honestly, when something tastes this good, I’m not stressing too much about the numbers!
Quail egg grand slam breakfast FAQs
Can I use regular chicken eggs instead of quail eggs?
Absolutely! Use about 4 regular eggs instead of the 16 quail eggs. The taste will be nearly identical, though you’ll lose that cute Instagram-worthy presentation. Cook them however you like—fried, scrambled, or even poached would be delicious on these waffles.
What if I don’t have gluten-free waffles?
No worries at all! Regular waffles work perfectly fine here. I just happened to use gluten-free because that’s what I had in my freezer, but honestly, use whatever waffles you love. Homemade, frozen, Belgian, buttermilk—they’ll all be amazing.
Can I make this ahead for a brunch party?
You can definitely prep some components ahead. Cook the bacon the night before and reheat it in the oven when ready to serve. Pre-measure your toppings and have them ready to go. But I’d recommend cooking the eggs and toasting the waffles right before serving for the best texture and temperature.
Is there a vegetarian version of this breakfast?
For sure! Skip the bacon and add some sautéed mushrooms, grilled halloumi cheese, or crispy tempeh bacon instead. You could also add some roasted vegetables like bell peppers or zucchini. The combination of waffle, eggs, and maple syrup is so good that you honestly won’t miss the meat.
Where can I buy quail eggs?
Most Asian supermarkets stock quail eggs regularly, and they’re becoming more common in regular grocery stores too—check the specialty egg section. Farmers markets often have them as well. If you’re still struggling, order them online or just swap in regular eggs like I mentioned earlier.
Let’s Make Breakfast Special!
There you have it—your new favorite weekend breakfast that looks way fancier than the effort required. This quail egg grand slam breakfast has seriously upped my brunch game, and I’m betting it’ll do the same for yours. It’s got everything you want: crispy, savory, sweet, crunchy, and those gorgeous runny yolks that make everything better.
Next time you’re planning a special breakfast or want to impress overnight guests, give this a shot. And hey, while you’re in a cooking mood, why not try something like lobster tail for dinner or whip up some chocolate fondue for dessert? Because if you’re going fancy for breakfast, you might as well keep that energy going all day!
Try this recipe, snap a picture of your beautiful creation, and save it to Pinterest so you can make it again (because you definitely will). I’d love to hear how yours turns out—did you add any fun twists? Drop a comment and let me know what you think!
