These waffles are high in protein and so easy to make and even take with you. Make a big batch, freeze and then just pop in the toaster for breakfast in the morning!
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.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.