Just when we thought baked oats couldn’t be topped, custard toast took over and with good reason. Eggland's Best take on this viral recipe favors frozen waffles over toast and is still packed with protein thanks to their Eggs, which adds six times more vitamin D to this dish compared to using ordinary eggs. Even better, this recipe can accommodate just about any topping your breakfast-loving heart desires.
Prep Time: 15 minutes
Cook Time: 15 minutes
¼ cup plain Greek yogurt
2 Eggland's Best Large Eggs
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
4 thick whole grain or multigrain frozen waffles
Strawberries, blueberries and/or raspberries
2 tablespoons pistachios, chopped
1 tablespoon semisweet chocolate chips
Preheat the oven to 400°F.
Beat the yogurt and egg together in a small bowl until combined. Stir in the maple syrup, vanilla and cinnamon.
Place the waffles on a lined baking sheet. Using a spoon, pour the custard into the waffles’ holes, taking care to avoid the ridges.
Split the berries, pistachios and chocolate chips evenly between the waffles, topping the custard to your liking. If you’re using strawberries, chop them into small pieces first.
Bake for 15 minutes, or until the waffles are crispy around the edges and the custard is set.
For this and more Eggland's Best recipes click here.