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Cottage Cheese Waffles

Cottage cheese and extra eggs make these waffles soft and moist, with a different texture than other waffles. This is my family's favorite Sunday breakfast.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 waffles


  • 1 cup Daisy cream-style cottage cheese, undrained
  • 6 large eggs
  • 1/4 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • Maple syrup


  • In a blender, combine the cottage cheese, eggs, oil and vanilla. Cover and process until well combined. Add flour and salt; process until smooth.
  • Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup.
Nutrition Facts
2 each: 696 calories, 48g fat (11g saturated fat), 654mg cholesterol, 940mg sodium, 29g carbohydrate (3g sugars, 1g fiber), 36g protein.

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  • gaylene2
    Feb 11, 2020

    I had extra cottage cheese and eggs that I wanted to use up and found this recipe. We decided to have it for dinner with some bacon. It was VERY FILLING! I was glad I had not cooked up some eggs as I had been thinking! It takes LONGER in the waffle iron and in the toaster to reheat because of the density of the dough but delicious!

  • Mochanut
    Mar 24, 2013

    I make these quite a bit because they are loaded with protein, and I love feeding my boys healthy protein packed foods. I also use whole wheat flour. They eat them up and have no idea they are good for them. This is a keeper.

  • DKM2
    Jul 29, 2010

    Yesterday I received the Taste of Home Breakfast cookbook. This is the first recipe I made from it (my son chose it) and is it a winner! Delectably light and fluffy, these are definitely worth repeating. We'll be making these again.