Back-to-school breakfast: Waffles and eggs sandwich
Here we are again: It’s time to think about the kids going back to school.
I’m not going to spend a lot of time chatting in this column; I want to get right to the heart of the recipe. Some of my most frequent questions come from moms wanting to know how to get a healthy breakfast into their kids before school. I created this little sandwich that is packed with healthy protein, fats, fiber and veggies to satisfy morning palettes. Tip: Make the waffles and bacon the day before for quick assembly.
Waffle and Egg Breakfast Sandwich
What you’ll need for the waffles
- 2 cups whole grain spelt flour
- 1 tablespoon baking powder
- 1 tablespoon ground flaxseed
- 1 teaspoon ground cinnamon
- 2 tablespoons coconut flakes
- 1 tablespoon plain yogurt
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 2 large eggs
- 1½ cups plain almond milk (more if batter is too thick)
Heat waffle maker. In a large mixing bowl add the flour, baking powder, flaxseed, cinnamon and coconut. Whisk until combined. Add the remaining wet ingredients and whisk until combined. Using a half-cup measuring tool, pour the mixture onto the waffle maker. Cook until golden.
What you’ll need for the sandwich
- Cooked egg
- Turkey bacon or bacon of choice
- Raw spinach
How to make it
To assemble the sandwich, use a quarter of the waffle for the top and a quarter for the bottom. Layer an egg of choice, bacon and spinach. Drizzle maple syrup to taste.
The bottom line
If you do not have a waffle maker, don’t worry; use the batter to make pancakes.
Talk to Tracy
Tracy Friedlob is the mom of two young boys and blogs at www.megahealthymama.com.
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