| 2 (ea. 1.76 oz) | Egg, large | |
| 1 tbsp | Butter, unsalted | |
| 1 tbsp | Cream cheese, full fat | |
| For topping | ||
|---|---|---|
| 1 tbsp | Butter, unsalted | |
| 5.04 oz | altogether (view nutrition facts) | |
Preparation
- Serving size:2.50 oz (calculated)Notes: 1 waffle topped with 1/2 tablespoon of butter
- 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.
- 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.
Meal Prep Tip
- Calorie count198 kcal
- % of calories by macros
Fat 84.8 % 168 kcal 18.7 g Net Carbs 1.5 % 3 kcal 0.8 g Protein 13.6 % 27 kcal 6.8 g - Approx. WW SmartPoints™6.2
- Cholesterol 223.8 mg
- Sodium 95.3 mg
- Fat 18.7 g
- Saturated Fat 10.2 g
- Trans Fat 0 g
- Carbohydrates 0.8 g
- Dietary Fiber 0 g
- Total Sugars 0.5 g
- Added Sugar ?
- Sugar alcohols 0 g
- Protein 6.8 g
- Calcium 38.4 mg
- Iron 0.9 mg
- Magnesium 6.9 mg
- Potassium 82 mg
- Zinc 0.7 mg
- Vitamin A (Retinol Equivalents) 199.2 mcg
- Vitamin B12 0.5 mcg
- Vitamin C 0 mg
- Folate 24.6 mcg
- Folic Acid 0 mcg