Preheat the oven to 175°C (350°F) and grease a small 15x15 cm baking dish.

Toast the frozen protein waffles until golden and crisp, then cut them into 2.5 cm cubes.

In a mixing bowl, whisk together the eggs, protein powder, almond milk, cinnamon, vanilla extract, and sea salt until the protein powder is fully dissolved.

Place the waffle cubes into the prepared baking dish in an even layer.

Pour the custard mixture over the waffles, pressing down with a spatula to ensure full saturation.

Allow the mixture to rest for 5 minutes so the waffles absorb the liquid.

Bake for 30 to 35 minutes, or until the custard is set and the top is slightly crisp.

Drizzle with sugar-free maple syrup before serving.