I was just about to get my breakfast ready when who walks in? Yep, little man, who after looking at pictures from Easter, doesn’t look so little anymore! Anyways, I told him if he wanted MY Eggo waffles, then he had to make them himself, and give me a morning hug! He happily obliged and even asked if he could make himself some freshly squeezed orange juice! He had so much fun doing that!
The thing that makes these different, is the fact that they are gluten free Eggo waffles! I know I know……you’re wondering how they taste huh? Well I’m happy to report, that Truett didn’t notice any difference and scarfed them down like there was no tomorrow. And me?? Well, I guess I didn’t notice that the tasted any different than regular Eggo waffles, because I had completely forgotten that they were gluten free. I reckon that says something!
I’ve already told y’all many times that we are working on healthy habits around here and you may wonder why gluten free Eggo Waffles?? Well, here’s just a few reasons:
- Eggo Gluten Free Waffles are available in Original or Cinnamon flavor.
- Eggo Gluten Free Waffles contain 8 vitamins and minerals for a nourishing breakfast option.
- Eggo Gluten Free Waffles are an excellent source of calcium and iron, with 25 percent daily value of each.
- Eggo Gluten Free Waffles are a good source of whole grains, with 15g per 70g serving
- Eggo Gluten Free Waffles contain fewer than 200 calories.
Not to mention, I don’t have to make from scratch. Don’t get me wrong, I love to make things from scratch but on most weekdays, at 6:15am, I don’t want to.
Having a wholesome breakfast that tastes good can be hard to find sometimes, so I’m thrilled to know that these waffles live up to the standard.
I haven’t made this in awhile but if you prefer jam on your waffles, here’s a great and simple recipe!
EASY & QUICK STRAWBERRY JAM
- 2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)
- 4 cups sugar, measured into separate bowl
- 3/4 cup water
- 1 pkg. Fruit Pectin
- RINSE 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Discard stems. Crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
- MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until most the sugar is dissolved. (A few sugar crystals may remain.)
- FILL containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. (If frozen, thaw in refrigerator before using.)
Y’all enjoy and have a happy and wholesome breakfast!
Disclosure: Product & compensation was provided for my time & efforts to create this post. All opinions are my own, as always. It’s just how I roll!
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