Broccoli Cheese Egg Waffles
This quick, kid-friendly, protein-packed meal (275 calories, 23 g protein for the whole recipe) that’s about to revolutionize your mornings. These easy, cheesy, veggie-stuffed waffles are a fun twist on eggs that’ll have everyone at the table begging for seconds—yes, even my picky toddler!
Equipment
- Mini waffle iron or large waffle iron (makes 3 small waffles or 1 large waffle)
Ingredients
- 1/3 cup cooked broccoli chopped into small pieces
- 2 –3 Tbsp shredded cheddar cheese or favorite cheese (finely shredded with a microplane works great!)
- 1/4 cup cottage cheese I used 2% but full-fat works
- 1/8 tsp ground pepper or to taste
- 2 large eggs whisked
- 1/2 tsp avocado oil for brushing the waffle iron
Instructions
- In a bowl, mix the eggs, cottage cheese, cheddar cheese, chopped broccoli and pepper.
- Preheat your waffle iron and brush lightly with avocado oil.
- Pour the mixture into the preheated waffle iron (divide evenly for mini waffles or use all for a large one).
- Cook for 2.5–3 minutes, depending on your waffle iron’s heat, until golden and set.
- Carefully remove from waffle iron; sprinkle with extra additional cheese (if desired) and enjoy!
Notes
Nutrition for whole recipe (for 3 mini waffles or 1 large)
275 calories, 23 grams protein (7.5 grams per mini waffle)
High in fiber, kid-friendly, and oh-so-satisfying! Bigger Batch: This makes 3 small waffles or one large waffle. Easy to double, triple or quadruple the recipe. Customizable: Swap in your favorite vegetables for the broccoli if preferred. Chopped spinach, tomatoes, roasted bell-peppers, sun-dried tomatoes, sautéed mushrooms, crumbled cooked sausage or bacon. I used shredded cheddar, but feel free to use gouda, feta, cotija, or your favorite! Storage: Store in your fridge for 3-4 days. These are freezer friendly and can be frozen for up to 2 months. Let thaw overnight, pop into the toaster or on griddle to reheat. If freezing, I do not recommend sprinkling the tops with cheese until ready to serve.
275 calories, 23 grams protein (7.5 grams per mini waffle)
High in fiber, kid-friendly, and oh-so-satisfying! Bigger Batch: This makes 3 small waffles or one large waffle. Easy to double, triple or quadruple the recipe. Customizable: Swap in your favorite vegetables for the broccoli if preferred. Chopped spinach, tomatoes, roasted bell-peppers, sun-dried tomatoes, sautéed mushrooms, crumbled cooked sausage or bacon. I used shredded cheddar, but feel free to use gouda, feta, cotija, or your favorite! Storage: Store in your fridge for 3-4 days. These are freezer friendly and can be frozen for up to 2 months. Let thaw overnight, pop into the toaster or on griddle to reheat. If freezing, I do not recommend sprinkling the tops with cheese until ready to serve.