Classic Waffles


Though the weather isn’t exactly cooperating, Monday is the first official days of Spring Break for us.  Aside from trying to squeeze in a few extra visits with family, we don’t usually travel much for Spring Break, but we do manage to get in some special foods!  School breaks are a time that I can spend a little extra time planning and making those things that school mornings don’t allow for.  I readily admit, that one more press of the snooze button is usually more important than cooking something.

These Classic Waffles are one of my favorite things to indulge in for a late breakfast or brunch.   They are super easy to make and can be frozen to pop in your toaster or air fryer when you’re back to your normal work day rush.  ~Tracy

Classic Waffles


2 large eggs

2 cups all purpose flour (you can also use all or part wheat flour)

1 3/4 cups milk

1/2 c. vegetable oil

1 T. sugar

4 tsp. baking powder

1/8 tsp. cream of tartar

1/4 tsp. salt


In a bowl or measuring cup, combine flour, sugar, baking powder, cream of tartar, and salt.  Set aside.

In a large mixing bowl, beat the eggs just until fluffy.  Add milk and vegetable oil and stir to combine.

Slowly pour the dry ingredients into the egg mixture, and beat until smooth.

Generously spray your waffle iron with nonstick cooking spray and heat to manufacturers instructions.

Pay attention to your waffle iron’s instructions about the amount of batter to cook at one time.  My waffle maker makes fairly large waffles and can hold about 3/4 c. of batter per waffle.

Cook waffles in iron until golden brown or until steaming stops.  Many irons also have a ‘done’ feature light.  The number of waffles made will depend on the size of your iron, but my waffle iron can make 5 or 6 waffles with this recipe.

Serve immediately.  I love these the classic way, with butter and syrup, but they’re also great with fresh fruit and whipped cream.

Breakfast Enchiladas

Confession:  I hardly ever cook breakfast…especially not at breakfast time.  I do, however make breakfast for supper a lot.  Why?  Because I love breakfast food but I do not love mornings.  I am not, nor ever shall I ever be, a morning person.  I’m a night owl by nature…I come by it honestly.  I don’t think my mother has ever been in bed before midnight in her adult life.  She always said when we were kids that it was the only time she could get anything done.  I get that, for sure!  I think all moms do.  Anywho, these are the reasons that, if we have a homemade breakfast-type meal, it’s usually in the P.M. 

If, on the rare occasion, I want to make something special for breakfast, I look for things that can be prepped in advance – like after the kids go to bed the night before.  That led me to these enchiladas.  I loved the idea of Breakfast Enchiladas but I wasn’t crazy about the couple of recipes I tried.  So, I did what I often do, and made up my own version.  It’s superb, if I do say so myself.  Packed with taters, veggies, sausage, and cheese, then covered with a creamy “sauce,” these Breakfast Enchiladas will fill you up, yet leave you wanting more.  Enjoy!  ~Erin


  • 4 c. frozen O’Brien hash browns with onions & peppers (the cubed kind – not shredded)
  • 2 c. cooked turkey sausage (I used Jimmy Dean Fully Cooked Turkey Sausage Crumbles.)
  • 4 oz. (about 1 ½ c.) reduced-fat shredded Mexican cheese (I used Kraft 2%), divided
  • 5 green onions, chopped
  • 8 large eggs
  • 1 c. fat free half & half
  • 1 tsp. salt
  • ¼ tsp black pepper
  • 8 whole wheat tortillas (I used La Banderita Carb Counter Whole Wheat Wraps but any 1-point tortilla will do.)

Preheat the oven to 400°F.  Spray a sheet pan with non-stick cooking spray, and spread the hash browns in an even layer. 

Bake for 25 to 30 minutes or until they just start to brown.  Set aside to cool.  Turn off the oven.  This step can be done in advance and hash browns refrigerated until ready to use.

Once cool, transfer the hash browns to a medium bowl and combine with the turkey sausage, 1 cup of the shredded cheese and most of the green onions (reserve ½ c. cheese and some green onions for topping).

Spray a 9×13 casserole dish with nonstick cooking spray.  Assemble the enchiladas by filling each tortilla with a heaping half cup of the mixture, until all the filling has been evenly distributed among the 8 tortillas.

In the same, now-empty bowl, beat the eggs with the half & half, salt, and pepper.  Pour the mixture over the tortillas evenly and cover with foil. 

At this point, preheat the oven to 350°F while the enchiladas soak up the egg mixture for at least 15 minutes; OR these can be refrigerated overnight and cooked in the morning.  If refrigerated overnight, set the enchiladas out to come to room temp while the oven preheats.

Bake 30-32 minutes, until egg mixture is set; remove the foil and top with remaining cheese and green onions.  Bake 2-3 more minutes, uncovered, until the cheese is melted.

WW Freestyle Info.:  This recipe makes 8 enchiladas.  Each enchilada is 6 SmartPoints.

Chile Rellenos Breakfast Bake

I love a dish that is versatile.  My favorite foods are those that you can eat any time of day …. breakfast, lunch, dinner. This twist on a Mexican classic is perfect for any time of day, whether you just want something easy and yummy to eat, or you’re looking for something to have for your next brunch or baby shower!  Anytime of day you make it, it’s guaranteed to be a hit. Generally breaded and fried, the chili relleno is loaded with flavor, but who has time (or the allotted calories) for fried foods? In this dish the green chilies add the perfect amount of flavor, but they are not spicy. This recipe mixes up quickly and bakes while you accomplish other things on your to-do list. Served alongside fruit salad or a green salad it is totally delicious!  ~ Kathy

  • 8 eggs
  • ½ c. Greek yogurt*
  • 1 c. Colby jack cheese, shredded
  • 1 T 2% milk
  • 1/3 c. Bisquick baking mix
  • 7 oz. can mild, diced green chilies
  • ¼ tsp salt
  • 1/8 tsp pepper
  • Dash garlic powder
  • Dash onion powder


  1. Preheat oven to 350˚
  2. Grease a 9×13 casserole dish.
  3. In a large bowl crack 6 eggs, add Greek yogurt and mix well.
  4. In a small bowl, combine the baking mix, milk and remaining two eggs. Combine well and ensure there are no lumps. Add to egg mixture in the large bowl.
  5. Stir in cheese, green chilies and seasonings.
  6. Pour into greased baking dish. Cover with foil and bake 15 minutes. Uncover and bake for approximately 30 more minutes, or until completely set in the center.
  7. *If you do not have Greek yogurt, you can substitute sour cream, but this will change the WW Points.

WW Freestyle Info.:  This recipe makes 6 generous servings that are 4 points each. With reduced fat cheese, you can reduce that to 3 points!

    Waffle Muffins

    Valentine’s Day – some people aren’t big fans; others love it.  I’m somewhere in the middle.  I like the holiday.  In fact, I like practically any reason to celebrate.  I like the idea of a day devoted to expressing love…and I like the gifts too, of course!  My husband and I don’t do big gifts for Valentine’s Day though.  We usually get each other a card and he usually picks me up some flowers or candy at the grocery store.

    This year, with his work schedule, I knew we wouldn’t see each other much on Valentine’s Day past breakfast time so I wanted to make something for him more special than his usual bowl of Lucky Charms.  The problem is, I’m not a morning person.  Not even a little bit.  Plus, Valentine’s Day this year was on a Thursday and that’s a work day.  Ain’t nobody got time to make breakfast on a work day.   The solution to this problem was to cook breakfast the night before and reheat it quickly in the morning.  I decided to make these Waffle Muffins, boiled eggs, and bacon, all of which was easily reheated and enjoyed quickly before getting ready for work.  I reheated the muffins and the cooked bacon in the air fryer and the eggs in the microwave.  Worked like a charm!  He was impressed that I had made breakfast on a weekday (Frankly, so was I!) and it was delicious – worth getting out of bed a few minutes early!  ~Erin


    • 10 Eggo Nutri-Grain Low Fat waffles (1 box)
    • 1 c. fat-free half & half
    • 4 large eggs
    • ½ c. brown sugar, packed
    • 1 tsp. pure vanilla extract
    • 1 tsp. ground cinnamon
    • Nonstick cooking spray
    • Maple syrup – for serving, optional


    1. Toast 5 of the waffles.  You can toast them all but I decided I wanted a mixture of different textures so I didn’t.  Plus, I’m lazy.  Cut the waffles in bite-sized pieces; set aside.
    2. In a large bowl, whisk together the fat-free half & half, eggs, brown sugar, vanilla, and cinnamon until well-combined.  Stir the waffle pieces into the egg mixture, making sure they are all moistened.  Let them soak about 20 minutes while the oven preheats, stirring occasionally.
    3. Preheat the oven to 350°F and spray a 12-hole muffin pan with nonstick cooking spray.  When the oven is preheated, stir the waffle mixture one last time and, using a large spoon or ice cream scoop, disperse the mixture evenly in the pan.
    4. Bake for 25 – 30 minutes (I usually leave mine in the full 30 minutes), until golden brown.
    5. Serve with maple syrup of your choice, if desired.

    WW Freestyle Info.:  4 points for one, 9 points for two muffins.

    Gold Standard Banana Bread

    I admit to making more than one recipe for banana bread.  This one though, is my favorite!  It is a time tested, tender, flavorful bread that can’t be beaten.  It has just the right amount of spice and perfect balance of banana flavor.  It mixes up just a little different than your average banana bread – maybe that’s one of the reasons that it really is the gold standard!   ~Kathy


    • ~1/3 c. whole buttermilk
    • ~1 tsp baking soda
    • ~½ c. butter, softened
    • ~¼ c. brown sugar
    • ~¾ c. sugar
    • ~2 eggs
    • ~2 ¼ c. all-purpose flour
    • ~½ tsp salt
    • ~¾ tsp cinnamon
    • ~¼ tsp nutmeg
    • ~1 ½ c. mashed banana (about 3 large ripe bananas)
    • ~1 tsp vanilla


    1. Preheat oven to 325˚. Grease and flour a 9 inch loaf pan; set aside.
    2. In a small bowl, stir together buttermilk and baking soda; let stand for 5 minutes.
    3. In a large bowl, cream together butter and sugars until fluffy, about 3 – 4 minutes, scraping sides as necessary.
    4. Add eggs, one at a time.
    5. Mix in vanilla.
    6. In a medium bowl, whisk together flour, salt, cinnamon and nutmeg.
    7. Add flour mixture, buttermilk mixture, and banana to the butter mixture.
    8. Beat on low speed until combined.
    9. Pour into prepared loaf pan.
    10. Bake about 1 hour and 10 minutes, until a wooden toothpick comes out clean.
    11. Allow to cool in pan for 10 minutes; loosen sides by sliding a butter knife around the edge, if necessary.
    12. Remove from pan to wire rack to cool completely.

    Lighter Blueberry Muffins

    As the Mom of two boys who would rather eat donuts for breakfast (or a restaurant style plate of bacon, eggs, and pancakes), finding healthy breakfast options is a struggle!  Don’t get me wrong, they will eat cereal. One of them ate two bowls of Chocolate Frosted Flakes just today. My point is, that unless I can fake them them into a healthy breakfast option, they are looking for their morning sugar rush!  They are not into fruit topped quinoa for breakfast. Who would be!?

    These Lighter Blueberry Muffins are at least a step in the right direction.  With only a small amount of sugar, and no oil or butter, maybe these muffins can help us all avoid the dreaded “muffin top.” ~Tracy


    • 1 c. low fat milk (1%)
    • ¼ c. non-fat plain Greek yogurt
    • ½ tsp. pure vanilla extract
    • 1 large egg
    • 2 c. all-purpose flour
    • ⅓ c. sugar
    • 3 tsp. baking powder
    • ½ tsp. salt
    • 1 c. fresh or frozen blueberries (rinsed and dried)
    • 2 T. brown sugar
    • ½ tsp. ground cinnamon


    1. Preheat oven to 400°F.
    2. Mix the brown sugar and cinnamon in a small bowl and set aside.
    3. In medium bowl, combine other dry ingredients: flour, sugar, baking powder and salt. Set aside.
    4. Beat milk, yogurt, and egg in a large bowl.
    5. Gradually add the flour mixture to the wet ingredients mixing just until combined. It’s fine for the batter to have a few lumps.
    6. Gently fold in the blueberries.
    7. Generously spray cups of muffin pan with baking spray. Even if using paper liners it is important to generously spray them with baking spray. With no oil in this recipe, muffins will stick without spraying the pan or liners.
    8. Divide the batter evenly among the 12 muffin cups, filling each about ⅔ full.
    9. Sprinkle a small amount of the brown sugar and cinnamon mixture over the top of each muffin.
    10. Bake at 400 for about 22 minutes or until golden brown.

    WW Freestyle Info.: Makes 12 muffins, 4 points each.

    Savory Bacon & Onion Bread Pudding

    By now, most of you now have probably seen the two-ingredient dough recipe floating around all over the internet.  Folks use the it to make lots of things, like pizza crust or pretzels, but the most popular use is bagels.  The bagels (recipe below) make great breakfast sandwiches so I bake them often.  I wish I knew who to give credit for this recipe, but it’s viral Internet information now and somewhere out there is a two-ingredient genius!

    Anyway, I’ve been on a bread pudding kick.  I recently made a protein-packed cinnamon vanilla bread pudding.  It got me thinking about a savory bread pudding, as opposed to the traditional sweet versions.  It just so happened that, when I had this brainstorm, I had just baked up some two-ingredient bagels a couple days before.  Naturally, I immediately started experimenting, using the bagels as the base for the recipe.  I decided the best version of savory bread pudding would have to include my favorite 3 ingredients ever:  bacon, onions, and garlic.  Is there a better flavor combination?  No, ma’am, there is not.  It’s the flavor trifecta with an aroma that makes my mouth water every time!  I was right, it’s the perfect savory bread pudding mixture.

    Most bread puddings have a sauce or topping of some kind.  I knew right away what I wanted as my topping… an over-easy fried egg that will ooze over the nooks and crannies of the top of the bread, seeping its creamy yolk into the garlicy bacon and onion bread.  I strongly urge you to top your slice with an egg.   I don’t even normally like runny eggs but, as a “sauce” for my bread pudding, it’s amazing (if I do say so myself).  ~Erin


    Here’s a quick rundown of how I make it (more detailed recipe below):

    Cook the bagels & tear them up.

    savory bread pudding step 1

    Chop the bacon, mince the garlic, and dice the onions.  I use this thing to dice onions ALWAYS.  This is the Alligator Chopper and it saves me time and tears.  It’s one of my favorite kitchen gadgets!  I only share my favorites with y’all, promise.  Get yours here:  Alligator Chopper


    Cook the bacon, onions, and garlic….. Mmmmmm


    Mix it all with the bread and sprinkle on the cheese.


    Whisk the custard ingredients together in a small bowl and pour them over the bread.


    Bake it, slice it, top it with an egg (if you like), and enjoy!

    Ingredients for two-ingredient bagels:
    • ½ c. self-rising flour (I use Gold Medal brand)
    • ½ c. plain non-fat Greek yogurt
    • dash of salt, optional
    • 1 egg, beaten
    Ingredients for savory bacon & onion bread pudding:
    • 2 baked and cooled bagels (instructions for bagels are below)
    • 5 slices center cut bacon (I use Oscar Mayer), sliced in small pieces
    • 1 medium yellow onion, diced
    • 1 – 2 cloves garlic, minced (I suggest only one, if they are large cloves.)
    • 2 eggs
    • 1 c. fat free half & half
    • ¼ tsp. salt
    • ¼ tsp. black pepper
    • 3 T. shredded parmesan cheese (not the powdery stuff)


    1. Instructions for making the bagels:
    2. Make the bagels the night before the bread pudding.
    3. To make the bagels, begin by combining the flour, salt, and non-fat Greek yogurt. I use a rubber spatula and just keep scraping and working it together until it forms a ball.
    4. Divide the dough into 2 portions and work each portion into a 1-inch “snake” by rolling it between your palms; connect the ends to make a circle.
    5. Brush each bagel top with beaten egg (or just dip them in it).
    6. Bake on the top rack of a preheated 375°F oven, on a parchment lined sheet pan, for 25 minutes; or bake in your air fryer (LINK TO AMAZON?) at 330°F for 11-12 minutes.
    7. After they cool, cut them open and toast them slightly in the oven, toaster, or air fryer. This step helps dry out the bread.
    8. Tear the bagels into small pieces and spread in a loaf pan or small casserole dish.
    9. Cover loosely and leave out overnight to dry further.
    10. Instructions for making the bread pudding:
    11. Cook bacon in a nonstick skillet over medium-low heat, stirring often, until the bacon pieces brown.
    12. Reduce heat to low and add the onions and garlic; cook and stir often until the onions become translucent (about 5 minutes).
    13. Mix the bacon, onion, garlic mixture into the dry bagel pieces.
    14. Sprinkle the parmesan over the top.
    15. In a small bowl, whisk together the eggs, half & half, salt, and pepper; pour the egg mixture over the bread/bacon mixture.
    16. At this point, I preheat the oven to 350°F. The bread pudding needs to sit a while so the custard will soak into the dried bread. I’d say at least 20 minutes but it’s fine if you need to let it sit longer (just make sure to refrigerate it in the meantime). Let it come back to room temperature before baking if it’s been refrigerated.
    17. Bake in the preheated oven for 50 minutes.*
    18. Serve warm. Perfect topped with an over-easy egg.

    WW Freestyle Info.: This recipe makes 4 servings at 4 points each.

    This post contains affiliate links.  If you purchase items through the links provided, we receive a small commission.

    *This could also be cooked in the air fryer but I have not tested times and temps yet.  I’d try 350° for 10 minutes, to start with, but that’s just a guess.  If you try it, let me know how it works!  Or I’ll try it soon myself.  I was just too anxious to share this recipe to test it in the air fryer first.

    Kathy’s Favorite Overnight Oatmeal

    I love (and need) a quick breakfast on-the-go.  I have realized that if I eat better in the morning, I’m not famished come lunch time.  This recipe solves both of those issues.   Even my kids like to eat this overnight oatmeal before school.  I’m always surprised by how creamy and flavorful it is.  Breakfast waiting in the fridge is one less thing to worry about on hectic mornings.  I make the lactose free version* for myself and it is still just as creamy and delicious as the regular version (almond milk lovers rejoice!!).  Change up the fruit to your liking to make it a favorite for you too!  ~Kathy



    1/3 c. old fashioned oats (not quick oats)

    3 T. fat free milk

    3 T. vanilla low fat yogurt

    pinch of salt

    ¼ c. assorted chopped fruit (berries, grapes, pineapple, etc)

    2 T. roughly chopped almonds


    In a small container, with tight fitting lid (or small jar) combine oats, milk, yogurt and salt.  Top with fruit and nuts.  Seal tightly and refrigerate overnight.


    *For a lactose free version, substitute almond milk and almond or soy milk yogurt.

    -If you would like to use pear, banana or apple, add those freshly chopped right before serving.

    -For a little extra sweetness, drizzle with ½ tsp. honey, brown sugar or maple syrup before serving – of course this increases the calories 😉

    -To increase the protein and add some omega-3s, stir in with the oatmeal ¼ tsp. chia seeds and an additional teaspoon milk

    WW Freestyle Info:  This single serving is 6 SmartPoints, not counting chopped nuts.  With 2T. almonds added, each serving is 8 SmartPoints.

    Overnight French Toast

    I’ve gotten lucky with a lot of things in my life, and one of them is that I have a husband who fixes my boys’ breakfast every school day (he makes their lunches, too)!   I readily admit that I don’t always manage it, but to mix things up a little bit, I usually try to make something a little special on the weekend.   This easy but delicious Overnight French Toast makes it seem like I’ve spent hours in the kitchen, but still gives me time to sit and really savor a big cup of coffee!  ~Tracy



    • ¼ c. (half a stick) butter, melted
    • ¾ c. packed brown sugar
    • 1 loaf brioche or firm French bread (enough to generously cover a 9 x 13 pan, cut into 1½ in. chunks)
    • 8 eggs
    • 1 c. milk (preferably whole milk)
    • 2 tsp. pure vanilla extract
    • 1 tsp. ground cinnamon
    • ¼ tsp. ground ginger
    • Pinch salt


    In a small bowl, combine the brown sugar and melted butter.  Spread butter and sugar mixture in the bottom of a 9 x 13 baking dish that you have pre-sprayed with cooking spray.

    Arrange pieces of bread in dish, overlapping if necessary.

    In a separate bowl, beat eggs.  Add milk, vanilla, salt, cinnamon and ginger and mix well.

    Pour the milk and egg mixture evenly over the bread pieces.

    Cover the dish in plastic wrap and refrigerate for a few hours or overnight.  Overnight is best, since this allows the liquid mixture to completely soak into the bread.

    To cook, remove plastic wrap and allow to sit at room temperature for at least 10 – 15 minutes.

    Preheat oven to 350°F and bake for 30 to 35 minutes.   Serve with maple syrup.  Makes approximately 6 to 8 servings.

    Cream Cheese Quiche with Sausage, Cheese, & Spinach


    This quiche is one of Erin’s kids’ favorite meals.  It’s often requested for breakfast, brunch, and even supper.  Who doesn’t love breakfast food for supper?!  It’s so quick and easy to throw together and tastes like something you’d get at a fancy brunch.  There are two sets of ingredients noted below (standard & WW friendly).  Enjoy!

    Standard Ingredients (See Below for WW Ingredient List):

    • 7 eggs, room temperature
    • 8 oz. cream cheese, room temperature
    • 1 c. finely shredded cheddar or Colby-jack cheese
    • 1 deep dish frozen pie crust
    • 8 oz. breakfast sausage
    • 2 c. baby spinach, loosely packed
    • 2 T. half & half or milk
    • 1 tsp. salt
    • ½ tsp. black pepper

    WW Ingredients:

    • 7 eggs, room temperature
    • 8 oz. reduced-fat cream cheese, room temperature
    • 1 c. Kraft 2% Mexican shredded cheese blend
    • 1 deep dish frozen pie crust (such as Pillsbury All Vegetable)
    • 8 oz. turkey breakfast sausage, browned (Jennie-O used here)
    • 2 c. baby spinach, loosely packaged
    • 2 T. fat-free half & half
    • 1 tsp. salt
    • ½ tsp. black pepper


    Preheat oven to 375°F.

    Make sure your eggs and cream cheese are room temperature.  If not, you can microwave the cream cheese until it’s softened but not warm.  You can place your eggs in lukewarm water to bring them to room temperature faster.

    Chop the spinach, removing any tough stems as needed.

    In a blender, combine room temp. cream cheese, eggs, half & half, and salt & pepper until smooth.

    Layer half the browned sausage, half the chopped spinach, and half the cheese in the bottom of the frozen pie crust.

    Pour half the egg mixture over top.

    Repeat with the remaining ingredients.

    Place quiche on foil-lined cookie sheet (in case it overflows!) and bake for approximately 45 minutes, or until center is set.  If it starts to brown too much, place a piece of foil loosely over the top.

    WW Freestyle Info:  This makes 8 servings at 9 points each.   (Old SmartPoints:  10 SmartPoints).

    *Don’t have sausage?  No problem.  You can substitute crisp bacon or ham for the sausage.  (Be sure to adjust WW SmartPoints accordingly, if applicable.)