Breakfast Stuffed Waffles

You can never have too many breakfast recipes, so give Breakfast Stuffed Waffles a try. One portion of this dish contains roughly 14g of protein, 23g of fat, and a total of 378 calories. This recipe serves 8 and costs 78 cents per serving. 281 person were impressed by this recipe. If you have green bell pepper, cheddar cheese, eggs, and a few other ingredients on hand, you can make it. It is brought to you by Damn Delicious. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a solid spoonacular score of 50%. If you like this recipe, take a look at these similar recipes: Breakfast: Waffles, Pizza for Breakfast! Waffles #SundaySupper, and Maple Bacon Waffles: it's breakfast time.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 (16-ounce) tube refrigerated buttermilk biscuits, halved lengthwise

8 slices cheddar cheese

4 large eggs, lightly beaten

1/4 cup diced green bell pepper

Kosher salt and freshly ground black pepper

1 tablespoon olive oil

1/4 cup diced red bell pepper

Equipment:

waffle iron

frying pan

whisk

Cooking instruction summary:

Preheat a waffle iron to medium-high heat. Lightly oilthe top and bottom of the waffle ironor coat with nonstick spray.Heat olive oil in a large skillet over medium high heat. Addbell peppers and cook, stirring occasionally, until tender, about 3-4 minutes.Add eggs to the skillet and cook, whisking, until they just begin to set; season with salt and pepper, to taste. Continue cookinguntil thickened and no visible liquid egg remains, about 3-5 minutes; set aside.Separate biscuitsinto 8, cutting each biscuit in half lengthwise to create 16 pieces.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 3-4minutes.Serve immediately.

 

Step by step:


1. Preheat a waffle iron to medium-high heat. Lightly oilthe top and bottom of the waffle ironor coat with nonstick spray.

2. Heat olive oil in a large skillet over medium high heat.

3. Addbell peppers and cook, stirring occasionally, until tender, about 3-4 minutes.

4. Add eggs to the skillet and cook, whisking, until they just begin to set; season with salt and pepper, to taste. Continue cookinguntil thickened and no visible liquid egg remains, about 3-5 minutes; set aside.Separate biscuitsinto 8, cutting each biscuit in half lengthwise to create 16 pieces.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 3-4minutes.

5. Serve immediately.


Nutrition Information:

Quickview
329k Calories
10g Protein
19g Total Fat
28g Carbs
5% Health Score
Limit These
Calories
329k
16%

Fat
19g
29%

  Saturated Fat
6g
38%

Carbohydrates
28g
9%

  Sugar
2g
3%

Cholesterol
111mg
37%

Sodium
869mg
38%

Get Enough Of These
Protein
10g
22%

Phosphorus
382mg
38%

Selenium
20µg
30%

Vitamin B2
0.35mg
21%

Vitamin B1
0.26mg
17%

Calcium
165mg
17%

Folate
57µg
14%

Iron
2mg
14%

Manganese
0.24mg
12%

Vitamin C
9mg
12%

Vitamin B3
2mg
10%

Vitamin A
469IU
9%

Vitamin E
1mg
9%

Zinc
1mg
8%

Vitamin B12
0.44µg
7%

Vitamin B5
0.64mg
6%

Potassium
196mg
6%

Vitamin B6
0.11mg
5%

Magnesium
18mg
5%

Vitamin K
4µg
4%

Vitamin D
0.6µg
4%

Copper
0.07mg
4%

Fiber
0.91g
4%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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