McGriddle Protein Waffles
Serves | 4-5 waffles
Ingredients:
2 c dry waffle/pancake mix (we used Kodiak)
1 ½ c water
1 ½ c shredded cheese
2 eggs
12-16 pre-cooked sausage links (~3 per waffle, we like Applegate)
Directions:
Preheat your waffle maker.
In a large bowl, mix together the waffle mix, water, shredded cheese, and eggs until well combined. Slice the sausage links into small, thin rounds.
Lightly spray the waffle maker, then pour in the batter and sprinkle sausage slices evenly over the top. Close the lid and cook until golden and cooked through.
Remove from the waffle maker and serve warm. Enjoy as-is or with a drizzle of syrup if desired.
Notes: an alternative waffle/pancake mixture we like is Bob’s Red Mills (also have GF version).
This mixture can also be baked into muffins for “McGriddle Protein Muffins.” Divide the batter into a greased muffin tin and bake at 350°F for 18–22 minutes, or until set and lightly golden on top.
You’ll find more recipes like this in myNEW eBook, A Better Way To Meal Prep: High-Protein Freezer Meals.
