Let me help you reinvent breakfast. If you enjoy protein in the mornings, then this is an incredible option.
I’m afraid this is not my original idea, but I saw a picture in a magazine of some eggs cooking on a waffle iron and my creative wheels started turning. It never occurred to me that eggs could be cooked in a waffle iron.
Not only does this make a majorly delicious meal, but you can freeze these and warm them in the toaster like you can with regular waffles! These are great for those eating low carb (which I am at the moment), but I promise, they do not have a “low-carb” taste or texture. The flavor is incredible.
I can promise you one thing. These were so good, I will be creating many, many more renditions of these savory waffles. In fact, when I have enough of these recipes, they will have their own category in my breakfast section. Yes, they are that good. You’ll see!
YOU MIGHT ALSO ENJOY:
- Clean Eating Garlicky Spinach, Tomato And Egg Scramble
- Clean Eating Baked Eggs On Balsamic Portobello Mushrooms
- Clean Eating Egg And Turkey Scramble
Clean Eating Waffle Iron Omelets
(Makes 4 waffles)
- 3 whole eggs
- 1/4 cup grated parmesan
- 1 cup finely chopped mushrooms
- 1/2 tsp. garlic powder
- 1/4 tsp. dried thyme
- 1 tbsp. oil
- In a medium mixing bowl, whisk together all the ingredients until well combined.
- Pour just enough mixture onto a greased waffle iron to cover the entire surface area. Do not overfill the waffle iron or you will have egg coming out the sides.
- If you have a lock on your waffle maker, use it.
- You will hear a lot of squealing and whistling as this cooks. Once that noise fades, you know they are pretty much done.
- Serve with some grated cheddar cheese, tomatoes, avocado or anything else you like in an omelet.
- Freeze for up to 2 months.
- Thaw by putting in the toaster on the lowest setting.