THE Cinnamon Roll Waffle Bowl

If you follow my instagram, you might have seen my numerous stories about this breakfast bowl which has quickly become a staple in my nutrition. It’s a source of whole grains, lean protein, and flavour!

I has always been a savoury egg white omelet fan. Loaded with flavourful veggies, possibly covered in cheese and ketchup, and served with toast or sweet potato home fries? AMAZING.
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I walked by a Cinnabon kiosk in the fall though, and that signature icing and cinnamon smell hit me like a wall. Immediately the “make-this-macro-friendly” gears started turning. Not certain how egg whites entered the picture for a sweet recipe (because I am a huge advocate for them savoury-style), but I’m sure happy they did! From there, the leap was made to creating a full breakfast. The waffle on top may seem random, but I PROMISE it’s a worthy addition! I’ve also paired this with turkey bacon, which results in a big bowl of breakfast flavours. I hope you have as much fun making and enjoying this as I d0! 🙂

The Cinnamon Roll Waffle Bowl

Nutritional Information for Entire Recipe (Excluding the waffle because the brand may be different based on your tastes 🙂 )

80 calories • 0.5F | 2C | 16P

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For the egg white crepe, whisk:
🌀3/4 cup egg whites
🌀1 tsp cinnamon
🌀1 tsp vanilla extract (This is key for crepe-like flavour)
🌀1 packet splenda
Cook on a non-stick pan over medium heat, flipping once.

For the cream cheese frosting, whisk together:
🌀1 tbsp low fat cream cheese
🌀1 packet splenda
🌀1 tbsp unsweetened cashew milk

Top with a whole grain toaster waffle (I use Vans Blueberry Waffles) and sugar free syrup or sweetener of your choice.
That’s it! A healthy, simple Cinnamon Roll Waffle Bowl ready in minutes!

Mikaila 🙂

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