Because why not combine waffles and scrambled eggs?
For the Waffles
- 1 cup whole-wheat or other whole grain flour
- 3/4 cup whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cup low-fat milk
- 2 tablespoons melted butter, cooled (or 2 tablespoons canola oil)
- 2 tablespoons packed brown sugar
For the Scrambled Eggs
- 8 large eggs
- 1/4 cup low-fat milk
- 1/4 teaspoon Kosher salt
- 1/2 cup shredded sharp cheddar cheese
To make the Waffles
- Preheat the waffle iron.
- In a mixing bowl combine the flours, baking powder, baking soda, salt, and ground cinnamon.
- In a separate mixing bowl whisk together the eggs, milks, butter, vanilla and brown sugar.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Note that the batter will be slightly lumpy.
- Cook waffles following waffle iron manufacturer’s instructions. Hold cooked waffles in the oven at 200’F while making the scrambled eggs.
To Make the Scrambled Eggs
- Heat a non-stick pan over medium heat.
- Whisk together the eggs, milk and salt.
- Add the egg mixture all at once to the pan and cook for one minute. Do not stir. Using a spatula, gently fold and lift the egg mixture, allowing the uncooked portions to flow under and cook. Cook for 3-4 minutes or until eggs are cooked, but still moist. Sprinkle cheese over the eggs.
- Divide the egg mixture evenly between 4 waffles. Cover each with another waffle to make a sandwich. Slice in half and enjoy.
- You’ll be making 12 waffles here, but you’ll only need 8 and that’s OK. Why? Because these are so tasty and freeze so well, you’ll be happy you had 4 extra to enjoy another time.
- Serving Size: 4
- Calories: 573
- Sugar: 14
- Sodium: 924
- Fat: 24
- Saturated Fat: 11
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 59
- Protein: 29
- Cholesterol: 501