I found the original recipe for this great breakfast-for-dinner idea over at Amy’s Cooking Adventures. Putting an egg on top of batter in a waffle iron sounded like a pretty nifty approach to me, so I dove right in and made some waffle iron eggs and biscuits.
I have to warn you, you’re going to make a mess making these. There’s really no way around it. No matter how gently you close the iron lid, somewhere along the line you’re going to pop a yoke and it’s going to run out. That’s ok, though. It’s worth the mess.
Guess what? You can also make chocolate chip ‘cookies’ using your waffle iron!
Loaded Breakfast Waffles
- 2 1/2 cups Bisquick baking mix plus a little more for dusting
- 2/3 cup low fat milk
- 4 slices bacon cooked, drained, crumbled
- 1 cup cheese shredded (Swiss, cheddar, whichever you prefer)
- 6 large eggs
- 4 tablespoons unsalted butter cut into pats
- 1/2 pound breakfast sausage cooked drained, crumbled
- maple syrup
- Preheat you waffle iron as directed by the manufacturer and spray with non-stick spray as needed
- Combine biscuit mix and milk until a dough forms.
- Lightly dust a cutting board with more baking mix. Roll the dough out using a rolling pin until it is about 1/4" thick. Cut into shapes slightly smaller than your waffle iron. (Our waffle iron is round. I found a saucer that was just smaller than the iron and used that as my template for cutting the dough).
- Working in batches, place the dough pieces onto your waffle iron. Sprinkle with some bacon and cheese and top with a single egg each. (If you sprinkle the cheese in a circular pattern, creating a sort of 'well', the egg will not slide off as easily).
- Very, very gently lower the top of the waffle iron and cook until done.
- Serve topped with butter, sprinkled with the breakfast sausage crumbles, and drizzled with pure maple syrup.
Nutritional values are approximate.