- 4 large egg
- 8 medium freezer waffles
- 1/8 cup peanut butter, all-natural
- 1 cup raspberries
- 2 tablespoon honey
- Spray a skillet with non-stick cooking spray; heat over medium-high heat. Add one egg at a time, cooking until the whites are hardened and the yolks are to desired doneness.
- Serve each egg with a toasted waffle topped with peanut butter, raspberries and a drizzling of honey. Repeat until everyone is served breakfast.
Calories: 367kcal | Carbohydrates: 45g | Protein: 13g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 196mg | Sodium: 553mg | Fiber: 4g | Sugar: 14g