I went to the grocery store today and came across a group of volunteers asking for donations of school supplies. They handed me a list of what they were needing. I can’t lie, it took everything I had to not start crying. Guys, there are families in your very own town who can NOT afford school supplies for their kids! I’ve been aware of this for a long time but I suppose I’ve never really known what to do or how to help. These volunteers made it so easy for me to help. With tears welled up in my eyes, I gathered notebooks, dividers, highlighters and a backpack. It doesn’t even feel like enough but I’m hopeful the volunteers will receive enough to make a difference in my community.
When kids don’t have school supplies, learning becomes more challenging. Similarly, when kids don’t start the day with a good meal, they have a hard time focusing. With school starting later this month, I wanted to create a breakfast recipe that is easy to freeze and reheat. Furthermore, I wanted to create a recipe that isn’t bread based – I love pancakes, muffins, etc. but we can do better. Let’s start our day with some protein and vegetables! I’ve taken the ingredients of an omelet, scrambled them together and cooked them in a waffle iron. Once they are cooked, you can easily freeze them and reheat as needed.
Tips:
- Depending on the size of your family, you might want to double this recipe.
- No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.
Southwestern Hash Brown Waffles
Equipment
- Waffle Iron
Ingredients
- 2 large eggs
- 1 cup frozen hash browns
- 1/4 cup black beans
- 1/4 cup frozen corn
- 1/4 cup red bell pepper
- 1/4 cup Mexican blend shredded cheese
- 1 Tablespoon yellow onion, chopped
- 2 teaspoons jalapeño, stemmed, cored and finely chopped (optional)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Optional Toppings
- avocado
- salsa
- sour cream
Instructions
- Preheat waffle iron on medium high setting.
- In a medium bowl, whisk eggs together. Stir all remaining ingredients into eggs.
- Spray heated waffle iron with non-stick cooking spray. Scoop ¾ cup of the mixture onto the waffle iron (amount will vary based on the size of your waffle iron). Close iron and cook until golden brown (approximately 5 minutes).
- Let waffles cool completely. Cut into wedges and freeze in freezer bags. To reheat, remove from freezer bag and microwave 30 seconds.
Notes
- Depending on the size of your family, you might want to double this recipe.
- No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.