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Whisk together the eggs, softened butte and cream cheese until fully combined. If using butter straight from the fridge, you can microwave it at 600 W for 30 seconds or so to soften it. Optionally flavor with some sweetener, flavor drops or spices. Let rest as the waffle iron heats. Pour in about 1/4 cup of egg mix. Do not overfill the waffle iron, as the eggs will puff up while baking. The iron should no more than be barely covered. Bake on medium heat until you no longer see any steam, about 5 minutes. Repeat until all the batter is used up. Enjoy topped with 1/2 tablespoon of butter per serving. You can of course also add other toppings, or use the waffles as a bread replacement for sandwiches or grilled cheese. # Meal Prep Tip You can store the waffles in the fridge in an airtight container for up to a week. Gently reheat in the oven or microwave. If you have a toaster oven you can also crisp them up. Be sure to watch them closely, though, as they don't need much time at all.
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