High Protein Chicken and Waffle Bites
Meal prepping saves my sanity and helps me stay somewhat healthy, these High Protein Chicken and Waffle Bites are my latest breakfast meal prep recipe.
I absolutely LOVE chicken and waffles, and this healthy-ish version tastes just like the real deal but with only 133 calories and 11 grams of protein each!
How to make High Protein Chicken and Waffle Bites
Start with a cup of vanilla protein shake, 6 eggs, 1/4 cup of your favorite protein powder, kosher salt, and pepper in a bowl.
Whisk this together.
Then add 6 already cooked and diced chicken breakfast sausage patties, mine were chicken and maple flavored.
Next add 4 toasted protein waffles that have been diced.
Plus some maple syrup and hot sauce.
Mix it all together and let it sit for 5 minutes for the waffles to soak up some of the batter.
Then use an ice cream scoop to add to a muffin pan.
Mine was silicone and I had no issues with sticking.
Bake High Protein Chicken and Waffle Bites in a 350 degree oven for 25 to 30 minutes.
Let them cool before removing them.
Store in the fridge for a few days and reheat before serving.
If you like High Protein Chicken and Waffle Bites, you might also like these recipes…
Healthy Spring Dinner Recipes
Super Healthy Salad Recipes
High Protein Meal Prep Ideas with Cottage Cheese
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High Protein Chicken and Waffle Bites
High Protein Chicken and Waffle Bites is a healthy version of chicken and waffles for breakfast, individual muffin tin bites for meal prep!
Ingredients
- 6 eggs
- 1 cup vanilla protein shake
- 1/4 cup protein powder (mine was unflavored)
- kosher salt, pepper
- 4 frozen protein waffles toasted and diced
- 6 cooked chicken breakfast sausage patties diced
- 1/2 cup cheese of choice
- Optional: maple syrup, hot sauce
Instructions
-
Put the eggs, protein shake, protein powder, kosher salt, and pepper in a large bowl. Whisk until combined.
-
Add the diced waffles, cooked chicken sausage, cheese, and maple syrup and/or hot sauce if using. Gently mix together and let the batter sit for 5 minutes.
-
Use an ice cream scoop to transfer the batter to a muffin pan (mine was silicone and I placed on a baking sheet, sprayed with nonstick spray and had no issues with sticking).
-
Bake in a 350 degree oven for 25 to 30 minutes. Let cool before removing. Store in a covered container in the fridge for a few days, reheat before enjoying.
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