Different things can be used depending on what you are making, and the recipe you use. For waffles, since they don't depend on egg for the leavening agent, you could probably use a smashed banana. Here is an article on the subject...

Here is a link that might be useful: Egg Substitutes

I love fried mush and sausage....with real maple syrup. Fresh fruit and some cinnamon raisin bread toast with really good coffee.Buckwheat pancakes, yeast raised with bacon and real maple syrup. Steel cup Scottish oatmeal with cream and brown sugar and a tad of butter.
Bagels, cream cheese lox and tomato.
Lots of ideas.
Linda C

Biscuits with sausage gravy, grits.

Marlen's Pull Apart Bacon Bread

1 pkg (10 oz) bacon
3/4 c green pepper, chopped
3/4 onion, chopped
3 tubes (7-1/2 oz each) refrigerated buttermilk biscuits
1/2 cup margarine, melted
1/2 c (2oz) shredded cheddar cheese

Cook bacon until crisp. Drain, reserving drippings. Crumble and set aside. In bacon drippings (or vegetable oil) cook green pepper and onion until tender. Cut biscuits in fourths and place in large bowl. Add sauteed vegetables, crisp bacon, margarine and cheese. Toss until thoroughly mixed. Place in a 10" tube pan coated with Pam. Bake at 350* for 30 minutes. Immediately invert onto serving plate. Serve warm.

MAPLE APRICOT GRANOLA
Gourmet, February 2003

Active time: 20 min
Start to finish: 1 hr
serving size Makes about 10 cups.

1/4 cup flaxseeds (1 1/4 oz) (I omit this)
6 cups old-fashioned oats (18 oz)
2 cups sliced almonds (8 oz)
1 cup hulled (green) pumpkin seeds (not roasted; 5 oz)
1/2 cup hulled sunflower seeds (not roasted; 2 1/2 oz)
1 teaspoon salt
3/4 cup vegetable oil
3/4 cup pure maple syrup
1/3 cup crystallized ginger (2 1/2 oz; optional), finely chopped
2 cups dried apricots (11 oz), finely chopped

Accompaniments: plain yogurt or milk; honey or maple syrup
Special equipment: an electric coffee/spice grinder
preparation

Preheat oven to 350F.

Finely grind flaxseeds in coffee/spice grinder, then stir together with oats, almonds, pumpkin seeds, sunflower seeds, salt, oil, and syrup in a large bowl.
Spread mixture evenly in 2 large shallow baking pans (1 inch deep) and bake in upper and lower thirds of oven, stirring and switching position of pans halfway through baking, until golden brown, about 30 minutes total.
Cool granola completely in pans on racks, then stir in ginger (if using) and apricots.

 Granola can be made 1 week ahead and kept in an airtight container at cool room temperature, or frozen 1 month.

PECAN PRALINE BACON
Gourmet : March 1996
user rating
100% would make it again
user rating:
4 forks
Quick & Easy appears in this menu Bed & Breakfast Brunch
yield: Serves 6
Can be prepared in 45 minutes or less.

Ingredients

1 pound thick-cut bacon (about 12 slices)
3 tablespoons sugar
1 1/2 tablespoons chili powder
1/4 cup pecans, chopped fine

Preparation
Preheat oven to 425°F.
On rack of a large broiling pan arrange bacon slices in one layer and cook in middle of oven 10 minutes, or until it just begins to turn golden. In a small bowl stir together sugar and chili powder. Remove pan from oven and sprinkle bacon with sugar mixture and pecans. Return pan to oven and cook until bacon is crisp and browned, about 5 minutes. Transfer bacon, praline-sides up, to paper towels to drain.

My cousin just gave me this Ina Garten recipe - he made them the other day after seeing on tv - said they were easy and delish.

INA GARTEN'S EASY STICKY BUNS
(from Good Morning America)
Makes 12
We used to make really delicious sticky buns at Barefoot Contessa, but they took two days to make because the yeast dough needed to rise overnight in the refrigerator. I was dying to find a way to make them easier, so I decided to try baking them with Pepperidge Farm puff pastry dough, instead. OMG are they good ... and they're really easy to make! Light, flaky dough filled with brown sugar, toasted pecans, and sweet raisins -- my friends go crazy when I make these.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup light brown sugar, lightly packed
1/2 cup pecans, chopped in very large pieces
1 package (17.3 ounces/2 sheets) frozen puff pastry, defrosted for the filling
2 tablespoons unsalted butter, melted and cooled
2/3 cup light brown sugar, lightly packed
3 teaspoons ground cinnamon
1 cup raisins

Preheat the oven to 400 degrees. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold one sheet of puff pastry with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down.

Trim the ends of the roll about 1/2 inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon), and cool completely.

Like LindaC, I actually like fried cornmeal mush with maple syrup, a throw back to my childhood.

However, that wasn't the question, so here's my take on it.

I think you can. i'd add a bit more oil or butter to whatever waffle recipe you're using. My waffle recipe cals for buttermilk and I don't whip the egg whites and fold them in. They're still pretty light and fluffy, but not as much as those with the whipped egg whites are.

I'm just too lazy in the morning to whip egg whites, fold them into a separate batter, etc. I just want to dump everything into a bowl, mix it up and make waffles.

Because you'll lose a bit of "richness" with the eggs gone, I might consider adding some apple sauce or some canned pumpkin and a bit of cinnamon, or maybe even chopped pecans and maple extract.

By the time you top those waffles with syrup or fruit or whatever, I don't think you'll tell a lot of difference, frankly. Make a half batch before you need them just in case, probably, but I'd not worry about it.

Annie

I have made these for brunch and they are quite good.

Broccoli Cheddar Cups

10 ounce package ready-to-bake biscuits
2 c chopped, cooked broccoli
5oz cheddar cheese, shredded
1/2 c diced tomato, seeded
¼ sliced green onions
1T plus 2 tsp butter, melted

Preheat oven to 400F. Roll each biscuit into a 4" diameter circle, press each in a non-stick muffin tin, to form a crust.
In small mixing bowl thoroughly combine remaining ingredients and spoon into each biscuit-lined cup.
Partially fill any empty cups with water to prevent burning and warping.
Bake 10 minutes or until biscuits are golden brown.

Makes 10

Creamy Chicken & Vegetables with Puff Pastry

2 boneless, skinless chicken breasts, cooked and cut into 1" pieces
3 carrots, coarsely chopped, divided
3 ribs celery with leaves cut into 1" pieces
1 medium onion, chopped
1 frozen puff pastry sheet, thawed
2T butter
1/2 lb fresh mushrooms, sliced
1/2 c flour
1 tsp dried basil
1 tsp salt
1/4-1/2 tsp white pepper
2 c chicken stock
1 c milk
1 c frozen peas

Place carrots and celery in medium saucepan, cover with water and bring to a boil. Simmer until vegetables are crisp-tender, about 8 minutes.

Preheat oven to 400F. Roll puff pastry out on lightly floured surface to 12 x 8 inch rectangle. Place on ungreased baking sheet and bake 15 minutes.

Melt butter in large saucepan over medium-high heat. Add onion and mushrooms, cook and stir 5 minutes or until tender.

Whisk flour, basil and pepper into onion-mushroom mixture. Slowly pour in chicken stock and milk. Cook until mixture begins to boil, continue stirring for 1 minute more.

Stir in chicken, peas, carrots and celery. Cook until heated through. Pour mixture into 12 x 8 baking dish. Top with hot puff pastry. Bake 5 minutes until puff pastry is golden brown.

My notes: I prefer to bake puff pastry shells and spoon the cooked chicken mixture into them.

Lumberjack Hash
from Cooking Light

INGREDIENTS:
2 teaspoons vegetable oil
2 teaspoons butter
1 cup chopped onion
1 cup chopped green bell pepper
2 garlic cloves, minced
8 cups frozen shredded hash brown potatoes, thawed (about 1 pound)
1/2 teaspoon salt
1/2 teaspoon black pepper
4 ounces ham, diced
3/4 cup (3 ounces) reduced-fat shredded cheddar cheese

INSTRUCTIONS:
Heat oil and butter in a large nonstick skillet over medium heat. Add onion; cook 5 minutes. Add bell pepper and garlic; cook 3 minutes. Add potatoes, salt, pepper, and ham; cook 16 minutes or until potatoes are golden brown, stirring occasionally. Top with cheese; cook 2 minutes or until cheese melts.

Linda

the answer is yes..and I love all the ideas given already..I need to look at them myself a bit better but...here's a page from recipezaar...52 recipes

Thanks! Great ideas! I had seen recipes for waffles without eggs but wasn't sure if they would come out like hockey pucks!

But, it doesn't have to be the waffles. I never had fried mush. Buckwheat pancakes sound good - no eggs in those?

Ina's sticky buns do sound easy! I could do them without the nuts...

Definetly will have fruit salad.

I think the key is the addition of extra oil Maggie..they should be "moister" not hockey pucks.

Linda, that hash sound good!

Terri, thanks for the link. I think I will try them later to see how they are. I also like the idea of adding pumpkin, or banana or applesauce...

Woodie, I forgot and wanted to tell you. Last year I made your Creme Brulee French Toast. Heaven.

Woodie, could you post the recipe for Creme Brulee French Toast again, please. I have a great recipe for Apple Pizza if anyone wants it.

flowergirl, here's the recipe for Woodie's Creme Brulee French Toast. It's the single most requested item for office potlucks, people always say "breakfast items are good, hint, hint". LOL

CRÈME BRULEE FRENCH TOAST
(Courtesy of Arthur Schwartz, WOR Radio)
1 Stick Butter
1 Cup Brown Sugar
2 Tablespoons Corn Syrup
8-10 inch round country loaf, or
1 pound French bread or
1 Challah
5 eggs
1 1/2 cups half and half
1 teaspoon Vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan.
2. Slice bread into 6 slices and place on top of the sauce in the 9 X 13 pan, press together to fit.
3. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread.
4. Cover and chill 8 to 24 hours.
5. Bake at 350 degrees for approximately 40 minutes, until puffy and brown.

Here's a recipe for gingerbread pancakes that my girls love, we serve them with maple syrup and with the 1/4 cup of butter, I think you could leave the egg out without damage. I do leave out the rum, LOL.

GINGERBREAD PANCAKES

1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons sugar
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
Pinch of ground cloves
1 1/2 cups whole or lowfat milk
1 large egg
1/2 stick (1/4 cup) unsalted butter, melted and cooled
2 tablespoons dark (not light or blackstrap) molasses
Nonstick cooking spray

1. Stir together the flour, baking powder, sugar, salt, ginger, cinnamon, and cloves in a large mixing bowl.
   2. Measure the milk into a large glass measuring cup. Crack the egg into the cup and beat lightly with a fork to break up the egg. Stir in the cooled melted butter and molasses.
   3. Pour the liquid ingredients into the mixing bowl and stir with a wooden spoon until the dry ingredients are moistened. Dont worry if there are some small lumps.
   4. Heat the griddle and spray with cooking spray.
   5. Pour some of the batter on to the griddle (about ¼ cup per pancake). Cook the pancakes until they are golden brown. Serve immediately with maple syrup or Apple Cider Syrup or keep them warm in a preheated 200F degree oven on a platter loosely covered with aluminum foil. Repeat with the remaining batter, spraying the cooking surface with more cooking spray before beginning each new batch.
   Serves 4.

Here's another family favorite, Pumpkin Pie Waffles. With the pumpkin and the sour cream, I think you could easily replace the egg with a 1/4 cup of melted butter and be just fine. Not healthy, but these are really good.

Pumpkin Pie Waffles

5 Tbs. unsalted butter
1 cup pumpkin puree (you can use canned
puree)
1/2 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1 1/4 tsp. ground cinnamon
1 1/4 tsp. grated peeled fresh ginger
1/8 tsp. ground cloves
1/8 tsp. freshly grated nutmeg
Pinch of salt
1 1/3 cups all-purpose flour
1 Tbs. double-acting baking powder
1/2 tsp. baking soda
1 cup milk
1/2 cup sour cream
2 eggs
2 Tbs. dark rum
1 tsp. vanilla extract
Vanilla ice cream and/or maple syrup for serving

Preheat a waffle iron. If you want to hold the finished waffles until serving time, preheat an oven to 200°F.

Melt the butter; set aside.

In a large bowl, combine the pumpkin, brown and granulated sugars, cinnamon, ginger, cloves, nutmeg and salt. Using a rubber spatula or handheld electric mixer, mix together well. Stir in the flour, baking powder and baking soda. The mixture will be thick and a little lumpy. Dont try to smooth it out; just mix until the ingredients are incorporated.

In another bowl, beat together the milk, sour cream, eggs, rum and vanilla. Add the liquid ingredients to the pumpkin mixture and stir until combined. Fold in the melted butter.

Whether or not your irons grids are well seasoned or made of a nonstick material, it is best to lightly butter or spray the grids for these waffles because the batter is quite sticky. Brush or spray the grids again only if subsequent waffles stick.

Spoon out 2/3 to 3/4 cup of batter for a Belgian waffle iron (or the amount recommended by the manufacturers instructions) onto the hot iron. Use a metal spatula or wooden spoon to spread the batter evenly over the grids. Close the lid and bake until golden. If the waffle is hard to remove from the iron, peel it off gently and carefully. Serve immediately or keep the waffles, in a single layer, on a rack in the preheated oven while you make the rest.

Serving: Serve these warm and golden, one to a diner, topped with vanilla ice cream and/or maple syrup. Theyre great with a cup of hot or cold cider. Makes about six 4 1/2-inch square Belgian waffles.

Annie

Oooohh, Annie. I'm definitely going for those Pumpkin Pie Waffles. Just have to check that my baking powder is double-acting...hmmm. Thanks!