All day Breakfast Waffles with ham, cheese and spinach

Yaaay! It’s waffle time. These waffles are d e l i c i o u s!! And the batter itself is so easy to make. You can, of course, customize it to your likings.

The waffles are called all day breakfast because you can literally have them all day long. They’re a perfect and filling start to the day, they’re a healthy and colleague-envy worthy lunch companion or have them as a fun and tasty dinner.

You’ll need:
1 1/2 cup all-purpose flour
1 tsp baking powder
1/3 cup finely chopped red onion
1/2 tsp smoked paprika
1 tsp seasoning
1/3 cup mozzarella cheese
1/3 cup chopped green onion (optional)
1 cup frozen spinach balls, defrosted and drained for liquid
1/4 cup melted butter
1 1/2 cup nondairy milk

1/2 cup agave nectar or maple syrup
1 to 2 tbsp Sriracha chilli sauce
Drizzle of lime juice

Serve with:
Pickled red onions (link to the recipe here)
Avocado, thinly sliced
Pea shoots

How to:
In a mixing bowl, combine flour, baking powder, smoked paprika and seasoning.

Add the cheese in small batches and toss to get it coated in the dry ingredients.

Add green onion, spinach, red onion, butter, and nondairy milk to the bowl and fold to combine. Do not over mix the batter but ensure you don’t see any bits of flour left unmixed.

Prepare your waffle station with a baking tray with baking paper and your waffle mould (I use these Waffle moulds from Amazon.
Fill the mould with the waffle batter using a spoon until just below the edge and bake in the oven at 180C for 10-15 minutes or until the edges start to slip.

If you’re using a waffle iron proceed as you normally do.

Before serving, combine the lime juice, Sriracha and agave nectar/maple syrup together.

Serve the waffles with sliced avocado, pea shoots or other greens, and garnish with pickled red onions. Top with the chilli syrup!
If you have leftover waffles you can re-heat them in the oven/waffle iron to get them crisp again before serving

Leave a Reply

Your email address will not be published. Required fields are marked *