Breakfast Stuffed Waffles
The most epic portable breakfast. Biscuit dough is transformed into waffles, stuffed with cheesy scrambled eggs!
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Servings: 8
– 1 tbsp. Olive Oil
– 1/4 cup diced red bell season
– 1/4 cup diced green bell pepper
– 4 large eggs, lightly beaten
– Kosher salt and freshly ground black pepper
– 1 16 oz. tube refrigerated buttermilk biscuits
– 8 slices cheddar cheese
Directions
Preheat a waffle iron to medium-high heat. Lightly oil the top and bottom of the waffle iron or coat with nonstick spray.
Heat olive oil in a large skillet over medium high heat. Add bell 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 cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
Separate biscuits into 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 3-4 minutes.
Serve immediately.
