This post is sponsored on behalf of Bob's Red Mill.
All opinions are my own.
I love anything to do with breakfast.
Early mornings {yes, I'm a morning gal}, frothy warm coffees or cappuccinos, early sunshine, dippy eggs, sweet sugary donuts, the peaceful quiet before all is woken, salty bacon, easy conversation...my list is endless.
I love the simplicities of early mornings. I want to wake up, dive into some exercise, read my devotional, perhaps catch a minute or two to work on this blog, watch the news, listen to a podcast or read my book in peace.
I'll be honest. This doesn't always happen. Some mornings I get in exercise and maybe a minute or two of reading before the first kiddo is up. Other mornings I get it all in! Just yesterday I went to pour myself a cup of coffee {let's be honest, a bit of coffee with my creamer} and I just happened to be holding the coffee mug UPSIDE DOWN, only to realize two seconds into pouring that it was going all over my countertop.
Good morning to ME.
After a LOT of trial and error over the years {almost 36 years} I've come to realize that my body needs a hearty breakfast. When I fail to plan or just get plain lazy I'm ravenous by 10 a.m. and I'm reaching for a second breakfast.
Which in turn just defeats the purpose of breakfast.
In my younger days I could grab a granola bar while walking out the door and I was fine. Now? It doesn't work so well. I find now I do best when I eat something more substancial. Greek yogurt with granola, hearty whole wheat toast with peanut butter and sliced bananas or an egg scramble with all the fixings.
I have forever been a fan of Bob's Red Mill products. Did you happen to see the post I did for them back in March featuring my creative {at least for...ME, it was creative} Spring Flower Cookie Garden Puzzle? It's a bit of a show stopper!
When they reached out to me again I jumped on board immediately. Why wouldn't I? They provide high-quality, minimally-processed products that go directly from the mill to your table. Over 400 of their products are certified organic and use non-GMO whole grains and their milling, testing, packaging and fulfillment are all done under one roof in the beautiful Portland, Oregon {that city is on my bucket list!}.
They recently unveiled several new products one of which spoke to me in my dreams...their Protein Pancake & Waffle Mix.
Umm...hello, I have three kids. They would choose to eat pancakes or waffles every single day of their lives if I let them. Getting more protein into their diet and mine early in the day has always been a goal.
This mix is chock-full of wholesome protein from whey and peas {who knew?}, along with added stone-ground whole wheat pastry flour and psyllium husk powder. This special blend gives them a good source of dietary fiber, so you can eat pancakes or waffles guilt-free!
So remember how I was saying I most definitely need a hearty breakfast to make my day great? Well, you're in luck. These Open Faced Protein-Packed Breakfast Sandwiches do just that.
A cinnamon and vanilla infused protein waffle, a slice of havarti cheese, a fried egg and crisp bacon. Eat this with a fork and knife or dig right in and just take a bite. It will be messy, but it will be worth it!
There are over 30 grams of protein in this breakfast. Can you believe that? And trust me, you will not feel stuffed at the end. It may look super indulgent, but it tastes light. I cooked this up two mornings in a row and would have probably continued making them through out the week, but alas I was out of town.
To make things super easy - make the whole batch of waffles one day, along with the bacon and stick them in the fridge for the week ahead. All that leaves you in the morning is heating those up, frying up an egg and getting a slice of cheese out of the fridge! It really does come together in a simple way.
You can stock up on Bob's Red Mill Protein Pancake & Waffle Mix HERE. A super great gift idea for a college student moving away this summer or a friend who has kids like me who love breakfast food!
When I don't have Bob's Red Mill products around, I simply swap out half of my traditional all-purpose flour for a hearty whole wheat and add a little ground flax seed to boot. Pump up those mixes!
A special thanks to Bob's Red Mill for sponsoring this post. What a great company!
Yield: 2
Open Faced Protein-Packed Breakfast Sandwiches
prep time: 5 MINScook time: 15 MINStotal time: 20 mins
I love hearty breakfasts. Something that can hold me over during a busy morning until lunch. This fluffy protein waffle is topped with havarti cheese, a fried egg and bacon!
INGREDIENTS:
Waffle Recipe
- 1 c. Bob's Red Mill Protein Pancake & Waffle Mix
- 3/4 c. water
- 1 T. melted butter or oil
- 1 T. vanilla
- 1 t. cinnamon
- 1 t. nutmeg
- 2 eggs
- 4 strips of bacon, cooked
- 2 sandwiches slices of havarti cheese
- 1 t. salt
- 1 t. pepper
INSTRUCTIONS:
- In a bowl combine the waffle mix, water, melted butter or oil, cinnamon and nutmeg. Stir until it just comes togegher.
- Ladel the batter into a hot, greased waffle maker {you should have enough batter for two waffles}. Cook to desired doneness.
- While the waffle is cooking fry your egg, adding salt and pepper and bacon in the same skillet. Again, cook the egg to desired doneness {over-easy, over-hard, etc.} and the same with the bacon {soft or crispy}.
- When the waffle is done, top with a slice of cheese, the fried egg and two slices of the cooked bacon. Serve warm.
Created using The Recipes Generator
