I was recently gifted a waffle iron by my mother and wanted to go beyond just the basic carb-heavy waffles for breakfast (although there is nothing wrong with that!). These egg and hashbrown waffles are a good balance of protein from the eggs and carbs from the potato. You can make this for the week, store in the refrigerator, and reheat for a quick weekday breakfast. Alternatively, you can also include this on the menu for a family brunch.

The Indian spices really take these egg and hashbrown waffles to the next level without being too overpowering. My 3 year old and almost 1 year old both approved, which is always a win!

Eggs are a staple in our kitchen. Whether it is for a quick breakfast of scrambled eggs or used in a recipe for baking, eggs are one of those ingredients I have to stock up on weekly.

 Indian Spiced Egg and Hashbrown Waffles

Nutrition

Eggs are a quick, easy, and affordable  source of protein. Two large eggs provide 13g of protein. They are also packed with nutrients such as:

• Iron

• Vitamin B12

• Vitamin A

• Vitamin D

• Vitamin E

• Folate

• Omega-3 fats (in eggs that are labeled omega -3 eggs. The hens are fed flaxseed, which is a source of omega -3s)

How do you like to enjoy your eggs? Do you stick to the classics or try a new recipe? Tag me (@Nutritionbynaz) on Instagram in your egg dishes.

Indian Spiced Egg and Hashbrown Waffles

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I was recently gifted a waffle iron by my mother and wanted to go beyond just the basic carb-heavy waffles for breakfast (although there is nothing wrong with that!). These egg and hashbrown waffles are a good balance of protein from the eggs and carbs from the potato. You can make this for the week, store in the refrigerator, and reheat for a quick weekday breakfast. Alternatively, you can also include this on the menu for a family brunch.

Servings 3

Calories 214 kcal

Equipment

• waffle iron

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 5 eggs
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• 1-2 green chilis finely chopped
• 2 russet potatoes shredded (approximately 2 cups)
• 1/4 cup cilantro
• 1 onion diced
• oil spray

Instructions

 

• Turn on waffle iron and pre-heat. Grate potatoes and squeeze out excess water with a paper towel.
• In a large bowl, whisk together eggs, spices, green chilis, shredded potato, cilantro, and onion.
• Spray waffle iron with oil. Scoop out approximately 1 cup over the waffle iron (this amount will vary depending on your waffle iron). Cook for 3-4 minutes, until waffle is brown. Serve immediately or let cool on plate and store in an airtight container for a quick weekday breakfast.

Nutrition

Calories: 214kcalCarbohydrates: 38gProtein: 10gFat: 7gFiber: 4g

Course: Breakfast, Brunch, Snacks, Suhoor

Cuisine: American Inspired, South Asian Inspired

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Did you make this recipe?Leave a comment below to let us know how it was!

Tag me (@Nutritionbynaz) on Instagram if you make this recipe and use the hashtag #WorldEggDay.