Egg-Topped Biscuit Waffles
Breakfast for dinner is hot stuff at our house. As a mom, I like transforming an ordinary breakfast sandwich into something magical and kid-friendly. —Amy Lents, Grand Forks, North Dakota
- 1-1/2 cups biscuit/baking mix
- 3/4 cup shredded Swiss cheese
- 1/8 teaspoon pepper
- 1/2 cup 2% milk
- 4 large eggs
- 4 bacon strips, cooked and crumbled
- Cubed avocado and pico de gallo, optional
- 1. Preheat a four-square waffle maker. Place baking mix, cheese and pepper in a bowl. Add milk; stir just until moistened. Transfer to a lightly floured surface; knead gently four to six times. Pat or roll dough into an 8-in. square; cut into four 4-in. squares.
- 2. Generously grease top and bottom grids of waffle maker. Place one portion of dough on each section of waffle maker, pressing an indentation in each for eggs.
- 3. Break an egg over each biscuit; sprinkle with bacon. Close lid carefully over eggs; bake according to manufacturer's directions until biscuits are golden brown. If desired, top with avocado and pico de gallo.
1 serving (calculated without optional toppings): 386 calories, 20g fat (8g saturated fat), 215mg cholesterol, 802mg sodium, 33g carbohydrate (3g sugars, 1g fiber), 19g protein.
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