Breakfast Stuffed Waffles

Breakfast Stuffed Waffles

Breakfast Stuffed Waffles

The picture I have looks so much different than the original.  But, they sure tasted great.  I found these over at Damn Delicious   Chunguh has that blog and has posted lots of wonderful recipes.  Check it out when you get a chance.

When I made these I followed the recipe and found that the refrigerated biscuits just didn’t work for me. I made up some biscuit dough and used that by dropping it onto the waffle iron. I put the eggs, bacon and cheese on half and folded it over.  You’ve got to work while the “biscuit” is still warm!

Breakfast Stuffed Waffles

May 5, 2019
: 4
: 20 min
: 4 min
: 24 min
: Easy

By:

Ingredients
  • 1 tablespoon olive oil
  • 8 slices bacon, crumbled
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 4 large eggs, lightly beaten
  • Kosher salt and freshly ground black pepper
  • 1 (16-ounce) tube refrigerated buttermilk biscuits
  • 8 slices cheddar cheese
Directions
  • Step 1 Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
  • Step 2 Cook bacon until crispy. Drain on paper towels. Crumble when cooled.
  • Step 3 Heat olive oil in a large skillet over medium high heat. Add bell peppers and cook, stirring occasionally, until tender, about 3-4 minutes.
  • Step 4 Add eggs to the skillet and cook, whisking, until they just begin to set
  • Step 5 season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes
  • Step 6 set aside.
  • Step 7 Separate biscuits into 8, cutting each biscuit in half lengthwise to create 16 pieces.
  • Step 8 Working in batches, place biscuit halves into the waffle iron. Top with cheese slices, egg mixture and additional biscuit half. Close gently and cook until golden brown and crisp, about 3-4 minutes.
  • Step 9 Serve immediately.

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