This BLW Egg Waffle Recipe is a perfect baby & toddler breakfast, and is keto-friendly for adults looking to add more healthy fats into their diet.
Let’s be honest- most of us have way too many unnecessary kitchen gadgets in the house, most of which we buy, use once, and then banish to the cupboard forever more. While I have buyers remorse about a lot of things, my waffle iron isn’t one of them. I’ve made waffles on my blog before (like these Birthday Cake waffles, orange Poppyseed waffles, Latke waffles, sweet potato waffles and savoury waffles, but this egg waffle recipe is really my favorite for feeding my boys
Table of contents
Why This Recipe Works
I’ve been making healthy waffles for my boys as they’re a great on-the-go snack that I can batch prep and bring with us when I’m out and about. I also love this cheesy egg waffle recipe because it’s
- High in protein – over 20 grams per serving!
- Low in sugar
- Super customizable, feel free to add any extra veg you and your fam love!
- Quick to make – only 4 steps!
Key Ingredients
Eggs – The star of the show! I love eggs because they are so versatile and can me used in so many different recipes. They also contain about 6 grams of protein per egg!
Cheddar Cheese – Personally, cheddar cheese if my favorite to use in this egg waffle recipe – it just gives the perfect cheesy flavor! Feel free to experiment with your favorite cheeses!
Greek yogurt – Greek yogurt is the perfect base for the drizzle on top of this recipe! Mixed with the lime and avocado makes it delish.
How to Make This Recipe
Step 1: Squeeze the thawed spinach out really well in a fine sieve and finely chop.
Step 2: In a bowl, combine the eggs, spinach, cheese and cumin. Season to taste with salt and pepper, if using.
Step 3: Preheat the waffle iron to medium high and grease lightly. Add 1/4 of the mixture to the centre of the waffle iron, and cook until golden brown and fluffy.
Step 4: Meanwhile, puree together the avocado with the yogurt and lime juice. Top the waffles with the avocado cream. Enjoy!
Expert Tips
Personally, I mix together some Omega 3 enriched eggs for this egg waffle recipe (I try to sneak omega-3’s in whenever, however, I can).
For the greek yogurt drizzle, feel free to play around with the ingredients! If you have a toddler that prefers a sweet vs savory dish – try mixing in some honey with the greek yogurt for a not-overly-sweet topping!
Recipe FAQs
Yep! There’s absolutely no grains in them at all, so they’re naturally very low in carbs, and high in those great fats from the avocado, cheese, full fat yogurt and eggs!
You bet! Get creative and switch it up whenever you make a batch. I like to add different veggies in, and add any leftovers we have in the house!
If you make a big batch, cool them completely on a cooling rack and cut into quarters. Then transfer to a freezer bag, pulling out pieces as you need them. These make amazing baby and toddler friendly snacks, even without the tasty avocado sauce.
More Recipes You Might Like
Looking for more delicious breakfast ideas like this egg waffle recipe? Check out some of my favorites on the blog!
What are some of your favourite baby led weaning friendly snacks and breakfasts?
Leave me a comment below with your thoughts!
Egg Waffle Recipe with Cheese and Spinach | BLW & Toddler Breakfast
Ingredients
- 8 large omega 3 eggs beaten
- 1 cup frozen spinach
- 1 cup grated old cheddar cheese
- 1/2 tsp cumin
- Salt and pepper to taste (omit for babies)
- Avocado Sauce:
- 1 ripe avocado
- 2 tbsp whole milk Greek yogurt
- 2 limes juiced
- Salt and pepper to taste (omit for babies)
Instructions
- Squeeze the thawed spinach out really well in a fine sieve and finely chop.
- In a bowl, combine the eggs, spinach, cheese and cumin. Season to taste with salt and pepper, if using.
- Preheat the waffle iron to medium high and grease lightly. Add 1/4 of the mixture to the centre of the waffle iron, and cook until golden brown and fluffy.
- Meanwhile, puree together the avocado with the yogurt and lime juice. Top the waffles with the avocado cream. Enjoy!
Video
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Stephanie Knapp says
Wow it looks amazing! Thank you for sharing the recipe.
Sarah says
Looks amazing! Can I use fresh spinach?
Abbey Sharp says
Definitely
Leah B says
These look so good! I have a dairy free babe, are there any good replacements for the cheese in this recipe?
Abbey Sharp says
You can try use vegan cheese instead
Angela says
Hi Abbey, does freezing change the texture of these egg based waffles? They look SO good & nutritious, and I can’t wait to make them, but just wondered if freezing changes anything. Thanks!😊
Maria says
So easy!
Abbey Sharp says
Thanks for the rating Maria 🙂
Natalie says
I’m trying to get my son to eat more veggies. This may be perfect recipe to give it a try. He loves waffles. And he loves the cheese. Let’s see how the spinach part goes.
Abbey Sharp says
Amazing! Hope he likes it!
Lorie says
These are absolutely genius! My little guy suddenly wont eat eggs but I have a feeling this will be the way to get him to eat them!! Thanks!
Abbey Sharp says
Amazing! Good luck!
Leslie says
Great Baby Led Weaning recipe! Super nutritious, easy, and any baby is sure to love!
Abbey Sharp says
Thank you!
Kalee says
This is such a yummy breakfast!! I love sneaking in a veggie too!
Abbey Sharp says
Totally 🙂