Waffle Eggwiches

waffle-eggwiches Recipe
Quentin Bacon
5

Outstanding

Yield:

Makes 4 servings (serving size: 1 waffle eggwich)

Recipe Time

Prep: 10 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 379
Fat 15 g
Satfat 3 g
Monofat 4 g
Polyfat 1 g
Protein 18 g
Carbohydrate 47 g
Fiber 6 g
Cholesterol 122 mg
Iron 2 mg
Sodium 858 mg
Calcium 112 mg

Ingredients

2 teaspoons olive oil, divided
2 Canadian bacon slices
2 large eggs
3 large egg whites
2 tablespoons chopped fresh chives
1/4 teaspoon pepper
8 frozen multigrain waffles, toasted (such as Van's)
4 very thin slices reduced-fat Cheddar cheese (2 ounces)
1/4 cup pure maple syrup

Preparation

1. Preheat oven to 400°. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium-high heat; cook bacon 3 minutes or until golden, turning occasionally. Transfer to a plate.

2. In a large bowl, combine eggs, egg whites, chives, and pepper; stir well with a whisk. Add remaining 1 teaspoon oil to skillet; cook over medium-low heat, stirring until just cooked (about 5 minutes).

3. Arrange 4 waffles on a baking sheet; top each with 1/4 of scrambled eggs, bacon, and cheese. Top with remaining 4 waffles; bake in middle of oven until cheese is melted and waffles are crisp (about 4 minutes). Drizzle with syrup; serve immediately.

Note:

Lori Powell,

September 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note