Savory High Protein Waffles with Cottage Cheese

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Savory High Protein Waffles with Cottage Cheese

Easy Savory High Protein Waffles with Cottage Cheese are crispy on the outside and tender inside. Packed with 24 grams of protein and made with simple ingredients—no blender required. Enjoy them fresh or from the freezer for a quick, satisfying breakfast or snack. (Vegetarian).

Prep Time10

Cook Time5

Total Time15

Servings:

Author: Bri Beaudoin

Ingredients

¼ cup cottage cheese
¼ cup shredded sharp cheddar cheese (see note 1)
1 large egg
2 tablespoon minced scallions (green onion, see note 2)
¼ cup all purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon each fine sea salt and black pepper
¼ teaspoon garlic powder
¼ cup finely chopped baby spinach (see note 3)
oil spray (for cooking, see note 4)

US Customary - Metric

Instructions

Preheat & Wet ingredients: Preheat a nonstick waffle iron. In a medium bowl, mix ¼ cup cottage cheese, ¼ cup shredded sharp cheddar cheese, 1 large egg, and 2 tablespoon minced scallions.
Dry ingredients: In a small bowl, whisk ¼ cup all purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ⅛ teaspoon each fine sea salt and black pepper, and ¼ teaspoon garlic powder.
Combine: Add dry ingredients to wet, stirring until faint flour streaks remain. Add ¼ cup finely chopped baby spinach and stir just until combined. (Don't overmix; batter is supposed to be quite thick)
Cook: Use oil spray on both sides of pre-heated waffle iron, then fill with batter. Cook until crisp on the outside and cooked through. Repeat if needed (see note 2). Add toppings, if desired (see note 3).

Notes

Cheddar: Sharp cheddar gives the most flavor and crispiest edges. I recommend using it if you can. You can substitute medium or mild cheddar, or another melting cheese (mozzarella, Gouda, Monterey Jack) but they have milder flavor and more moisture.
Scallions: Mince (chop very finely) rather than slices so they meld evenly throughout the batter. You can substitute thinly sliced chives instead.
Spinach: Baby spinach is ideal. Otherwise substitute chopped fresh spinach (from a bunch). Don't use frozen spinach.
Oil Spray: Even with a nonstick waffle iron, generously spray both sides to prevent sticking.
Yield: Waffle makers vary. This recipe makes 1 large Belgian waffle (about 8-inch round) or 4–5 mini waffles.
Toppings: Optional but delicious! I like adding 2 fried eggs—bringing the total to 37g of protein and ~500 calories per serving. Other topping ideas: quick pickled red onions, sliced avocado, guacamole, cilantro yogurt sauce, or hot sauce.
Scaling up: This recipe makes 1 serving (to make it easier if you're tracking macros). Simply select the "2x" button to double. For the best texture, don't mix more than 2x batch at once—so the batter isn't sitting out too long before cooking.
Freezing: Let waffles cool completely on a wire rack, then freeze in an airtight bag. Reheat straight from frozen in a toaster.

Nutrition