Fitness / March 21, 2024

Egg Waffles Recipe

Can’t choose between eggs or waffles for breakfast? Now you don’t have to! With this recipe for Egg Waffles, you can get the best of both brunchy worlds.

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I suck at making decisions.

Actually, scratch that. When it comes to humdrum stuff like who to marry, where to live, what to do with my life, I don’t hesitate. But when it comes to stuff that MATTER, I panic. I switch back and forth incessantly and, after hours of doing so, am no further forward than I was when I started.

This is why I’m the worst when I’m given a menu longer than a one-sided piece of paper. The agony of choice! Chicken or fish? Grilled or fried? Fries or salad? I’m stressing out just thinking about it. And it’s not limited to restaurants; even at home I have trouble deciding. Sometimes, the availability of ingredients and time constraints dictate what I’m going to make. But I’m lost when I have the time and ingredients to make whatever I please.

Luckily, I never have to choose between eggs and waffles, thanks to this recipe. It makes amazing waffles using eggs as their base. It’s the most delicious crossover of dishes since the meatball sub!

Are Egg Waffles Healthy?

Yes, they are. There are only three ingredients: the eggs, the milk, and the leavening agent (i.e., the baking powder). All are healthy ingredients that provide you with protein and nutrients and very few calories. Because of this simplicity, the recipe can be enjoyed by those on low-carb/keto, gluten-free, whole30, paleo, and vegetarian diets.

Let’s Talk Mix-Ins and Toppings

In the wonderful world of waffles (sharing a contiguous border with the paradise of pancakes), there are two factions: mix-ins and toppins. Even though these are egg waffles, you still get to decide what you want to mix in with the batter and which ingredients you want to load on top. Blueberries, strawberries, raspberries, chocolate chips, chopped nuts, honey, maple syrup, chopped banana, whipped cream, shredded coconut… need I go on? Just don’t go overboard with the mix-ins; too many and your batter won’t stay together. That’s why you may be better off using vanilla extract, cinnamon, almond extract, or nutmeg as a mix-in. Because they are either a liquid or a powder, they won’t interfere with the batter too much.

INGREDIENTS

3 large eggs
1/3 cup unsweetened almond milk
1 tsp baking powder

INSTRUCTIONS

Prep

Preheat and prepare your waffle maker with non-stick spray.

Mix

Combine eggs, almond milk, and baking powder in a bowl until smooth.

Cook

Pour the batter into the waffle maker and cook until golden.

Remove

Gently take out the waffles using a heat-resistant utensil.

Top

Top with your favorite toppings and enjoy.

Devour!

FAQs & Tips

How do I prep these waffles?

Unless you’re cooking for one, you’re going to need to prep the waffles. I would turn the oven on LOW (or toaster oven, if you are doing a small batch) and keep the finished waffles inside until you have enough to call everyone to the dinner table.

Can I use baking soda instead of baking powder?

Not quite. The powder contains baking soda and and an acid, both of which are required for that leavening to take effect and get your waffles nice and fluffy. And while eggs and the almond milk are acidic, you would need to alter the ratio to get your waffles just as you like them. Baking soda is more powerful than powder so perhaps use only 1/4 a teaspoon. And don’t be surprised if you taste the difference, as the soda has a bitter taste.

How do I store egg waffles?

Let them cool then put them in an airtight container or Ziploc bag. They should keep in the fridge for no longer than a day. You can also freeze them for up to four months. You may find placing parchment paper between each waffle a helpful way to keep them from sticking. To warm them up, use the oven (or toaster or toaster oven).

How do I prevent my waffles from falling apart in the iron?

Inspect your batter consistency. My guess is, it’s too thin. Reduce the amount of milk or add almond flour. You can try adding another egg but you’ll probably end up needing to add some more milk to balance it out and that could escalate quickly.

Can I use a different kind of milk?

Of course. I only opted for almond because it then opens up the recipe to a number of different diets. Any milk will do.

Serving Suggestions

We’re talking breakfast here (and, to a lesser extent, brunch) so you have your pick of so many recipes on this site that you can use to complement your egg waffles. If you want some pancakes but want them to be made of something unconventional like the waffles, go with Paleo Gluten-Free Sweet-Potato Pancakes. Want more eggs but in a more familiar dish? Eggs Benedict with homemade hollandaise sauce will do nicely. And, if you are anticipating some guests who must dine ‘n’ dash, have at the ready some Oatmeal Smoothies.

Egg Waffles Recipe

Can’t choose between eggs or waffles for breakfast? Now you don’t have to! With this recipe for Egg Waffles, you can get the best of both brunchy worlds.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 51kcal

Author FoodFaithFitness

Ingredients

3 large eggs
1/3 cup unsweetened almond milk
1 tsp baking powder

Instructions

Preheat your waffle maker and coat it with a non-stick spray.
In a bowl, whisk together eggs, almond milk, and baking powder until the mixture is smooth and free of lumps.
Pour the batter into the waffle maker and cook according to the manufacturer’s instructions until golden and cooked through.
Remove the waffles from the maker.
Serve with your choice of toppings.
DEVOUR!