spinach and cheese waffled eggy bread
Published: April 2024
A fun take on traditional eggy bread for a quick and delicious breakfast.
We love a traditional eggy bread in our house for family breakfasts, and this recipe is such a fun (and easy) take on it! What makes this recipe a little quicker is the use of a waffle iron to cook the eggy bread. It takes only a few minutes and turns the bread into a fun, green waffle! Serve with a side of fruit and you have a great breakfast for little ones!
This recipe is suitable for littles that have started solids and above (assuming no egg, dairy, gluten allergies as these are all ingredients in this recipe). How you cut and serve the bread will vary based on age though - I recommend reviewing the Solid Starts blog on bread for littles on how to cut (strips, bite sizes, etc.).
INGREDIENTS
Egg: for a single serving (one piece of bread), I use one egg in this recipe. I haven’t tried the recipe with an egg replacement (like a flax egg), but I think it would still work!
Spinach: only a small handful is all this recipe needs! Make sure the spinach is washed before blending.
Shredded cheese: I like to use shredded cheddar cheese in this recipe, but shredded Mexican cheese or mozzarella cheese would work fine too.
Bread: any sandwich bread will work in this recipe - whatever you like! Remember that if serving to littles under 1, to avoid honey as an ingredient in the bread.
Salt and pepper: just a tiny pinch of each is all this recipe needs. The cheese will add a little sodium to this recipe already!
DIRECTIONS
In a high-speed blender, blend together egg, spinach, cheese and add a dash of salt and pepper. Texture should be like a thin puree (see note 2).
Add egg mixture to plate and dredge a slice of bread in the mixture, coating both sides well.
Heat waffle iron, spray with non-stick spray, and place bread in waffle iron, heating until both sides are slightly golden brown (for me this is around 2-3 minutes, but cooking times will vary based on waffle iron used).
Cut off any parts of the bread that did not heat in the waffle iron (I have to do this when I use a mini waffle iron)
Let cool and enjoy!
PRODUCTS USED IN THIS RECIPE
High-speed blender: I have the Nutribullet Personal Blender and LOVE it for this recipe (and many others). It blends everything super well and is easy to clean.
Mini Waffle Maker: I’m a big fan of the mini waffle irons for so many recipes, and this recipe is no exception! It’s the perfect size for a single piece of bread and this particular waffle maker only takes me 2-3 minutes to cook the eggy bread until it’s nice and golden. You can certainly use a regular-sized waffle maker too - we have had this one from Cuisnart (for years) and love it!
Reusable freezer bags: I like sealing in these to freeze! Takes up minimal space and I can re-use them.
Glass Food Storage Containers Set with Leakproof Lids: These are one of my absolute favorite kitchen items for food storage and store these bars wonderfully. Lots of sizes and they seal so well.
NOTES
Store in fridge for 1-2 days (in sealed container) and freeze (in sealed air-tight bag) for up to 1 month. Let the bread cool completely before storing in fridge or freezer.
If you feel that your blender isn't blending the mixture well, you can add a splash of milk!
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