As well known by people around me and well documented on this blog, I am crazy for breakfast. The problem with breakfast is that some of the most delicious things are the worst for you! Eggs Benedict, chocolate chip pancakes, maple syrup drenched waffles, you get the idea! I have not been very good the last while with my eating habits and I went pretty wild at our Halloween party!
We all went as a storm, Ryan was lightning, Mickey was thunder and I was caught in the storm. After all the eating and drinking I did that night I really felt like I needed to get back to clean eating so I did a couple of my breakfast favourites re-imagined in a healthier way. That same weekend one of my best friends in the world was in town so her and her family came for breakfast, and that brought me to healthy pumpkin waffles!
These are super delish and really easy to modify to make a bit healthier. The one thing to remember with these is that the pumpkin makes them a lot denser so you need to leave them in the waffle maker a few minutes longer then when your waffle maker beeps. They’ll seem quite thick when you pour the mix in.
Here’s what you’ll need.
- 5 egg whites
- 1.5 cup whole wheat flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup soy milk
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon all spice
- 1 cup 100% pureed pumpkin (not pie filling)
- 4 tablespoons honey
- 2 tablespoons olive oil
- 1 teaspoon vanilla
First I beat the egg whites on high so peaks would form, this made the waffles way fluffier.
Whisk together all your dry ingredients, then add in your remaining wet ingredients into the existing dry. Last but not least, fold in your egg whites. Make sure to use a non stick cooking spray on your waffle maker and you should be able to easily get them out with a spatula. We served with no sugar added maple syrup, and really just a few drops is all you need!
Lindsy and I had two husbands to feed as well so we included lots of other options in a brunch that turned out to be huge! We stuck to the waffles and fruit and felt good after!
I love using my waffle maker and trying a ton of different flavours and recipes.
Just the two best friends that anyone could have, Max and Mickey, reunited!
My boyfriend James and my beautiful little Mama Lindsy.
The next weekend I was struck with breakfast fever again! I found this recipe for a fun sort of eggs in a nest recipe but it called for whip cream and white bread with butter in the fryer so I did a little modification here and there and we came to healthy eggs in a nest.
This is so simple to do and I thought it was delicious, here are your ingredients.
- Multigrain dinner rolls (however many you want to make)
- Organic farm fresh eggs (match your number to the amount of rolls you bought)
- Fat free creamer
- Fresh chopped basil
- Parmesan Cheese (you can change this if you’re not a fan of parm, my husband didn’t like it so used shredded cheddar instead)
- Cookie sheet
Seriously, that’s it! So easy.
Preheat your oven to 350 degrees.
Take your rolls and cut the top off, scoop out some of the bread from the inside.
Crack an egg into the opening in the bun, add of dollop of the creamer, sprinkle in the basil and top with the Parmesan cheese.
Bake for 20 minutes, if you do more than 20 the yoke will start to firm up. One of mine ended up with a yoke that was no longer runny which was still really tasty, I just prefer a runnier yoke especially with this bun because they will definitely be crispy after the oven. Literally that’s it, you’re done.
I served them with extra lean ham and fruit. I loved them, I will definitely make them again.
His and hers.
Enjoy all your breakfast creations!