They say breakfast is the most important meal of the day and yet the mornings are when we are most rushed and often there is no time for breakfast. I know in my house the twincesses love frozen waffles and Eggos are such an easy thing to just pop in the toaster and chow down quickly. But did you know that eggos contain Yellow 5 and 6 dyes as well as preservatives. Couple that with the fact that those bad boys are expensive made me think of a better option.
Did you know you could make your own waffles and just freeze them yourself. I learned this from one of my Houston moms Ms Jimmie and now I wonder how I lived without knowing that tip! On Saturdays I love making a big breakfast for us since I don’t have time to cook a huge breakfast during the week. That breakfast usually consists of waffles so what I do is I make a double batch of waffles, we eat one batch and then I freeze one batch. And just like that I’ve made breakfast for the rest of the week! I simply break the frozen waffles into quarters and toss them in a ziplock freezer bag. One tip though, I have a round waffle maker so they don’t fit into the toaster whole, I am totally thinking of getting a square Belgian waffle maker just for the ease of putting the whole waffle into the toaster.
But the beauty of these homemade Eggos are that they make a quick and easy breakfast, I know exactly what is in my waffles, no dyes, no preservatives and I can add any add ons to my batter that I wish, such as blueberries, strawberries, pecans, the possibilities are endless. Here is the recipe for Belgium Waffles. Have fun.
Belgian Waffle (best if made day before use)
2 cups milk
8 tbps butter (1 stick unsalted)
2 cups of all purpose flour
4 teaspoons sugar
1 1/2 teaspoon instant yeast
1/2 teaspoon of salt
2 large eggs
1 teaspoon vanilla extract
Stir milk and butter over medium heat until butter is melted.
Beat eggs and vanilla
In another bowl
Stir flour, sugar, yeast and salt and make a well in the dry ingredients. Pour milk and butter mixture in slowly, stirring gently with fork. Batter will be lumpy. Add the egg mixture.
Cover with plastic wrap and refrigerate 12-24 hours.
Cook in Belgian Waffle maker for best results.