What You’ll Need
For the Scrambled Eggs:
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4 large eggs
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4 slices sugar free bacon chopped into small bits
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2 Tbsp fresh chives, chopped
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Salt & pepper, to taste
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1 tsp olive oil or avocado oil
For the Protein Waffles:
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1 cup rolled oats (or oat flour)
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1/2 cup Greek yogurt
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1/2 cup milk (dairy or plant-based)
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2 eggs
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1 scoop protein powder (vanilla works well)
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1 tsp baking powder
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1 tsp vanilla extract
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1/4 tsp salt
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Fresh strawberries and blueberries for topping
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Optional: small drizzle of honey or pure maple syrup
Let’s Cook
1. Prepare the Protein Waffle Batter:
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In a blender or food processor, combine oats, Greek yogurt, milk, eggs, protein powder, baking powder, vanilla, and salt. Blend until smooth.
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Preheat a waffle iron and lightly grease with cooking spray or oil.
2. Cook the Waffles:
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Pour batter into the preheated waffle iron and cook according to your waffle iron instructions (usually 3–5 minutes) until golden and cooked through.
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Keep waffles warm in the oven at 200°F if making multiple batches.
3. Make the Scrambled Eggs:
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Heat oil in a skillet over medium heat.
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Whisk eggs in a bowl and season with salt and pepper.
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Add the eggs to the skillet, stirring gently. When eggs begin to set, add cooked bacon bits and chives.
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Cook until eggs are just set but still soft and fluffy.
4. Serve:
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Plate the scrambled eggs alongside 1–2 protein waffles per person.
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Top waffles with fresh strawberries and blueberries.
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Optional: drizzle with a touch of honey or maple syrup.
