This is not your average waffle, my friends. These Savory Egg-Scramble Stuffed Waffles are completely packed to make it a complete breakfast for your next breakfast get together.
I’m not sure if I’ve mentioned it, but the majority of the recipes you see here are the product of my wife’s very creative and inventive mind. Or at the very least, the recipes I’ve thought up have been run by her so we can discuss the probability of them working out or how to make them better. While she’s been away for military the last few months, I have had many dry spells trying to come up with recipes that are creative and that I think will actually work out. A few of my very own creations are the German Chocolate Cake Pockets, or my Healthy Cheesecake Bites in a Quinoa Crust, and then today’s recipe. To be honest, I can’t believe it actually worked out. And not only did it work out, but it’s one of my favorite recipes to date.
So waffles. They’re the “it” thing these days, right? Salt Lake City has a dessert waffle truck (Waffle Love), plus I’ve seen lots of waffle sandwiches all over the interwebs, like this one from Haley of The Domestic Rebel. I wanted to take it one step farther.
Normally when I eat waffles for breakfast, I feel like I’m missing something. Where’s the protein? I feel like it’s just sweetness and no real health-factor unless I make a side of eggs or veggie-sausage. That’s not usually an issue for me, but for breakfast, I do like to go more the savory route other the sweet. I thought it was time to do something about the issue.
So I combined an authentic Belgium waffle where you let the dough rise for about an hour and my favorite breakfast scramble ingredients. Eggs, avocado, Morningstar veggie sausage, spinach, salsa, and cheese. And what was created out of this combination is pure brilliance if I do say so myself! A savory waffle filled with all my favorites, sacrificing nothing in the name of the breakfast extraordinaire.
- 1 envelope of active yeast
- 1 Tbsp sugar
- 3/4 cup of warm milk, (between 100-110 degrees F)
- 2 eggs
- 1/2 cup of melted butter
- 3 cups of All-Purpose Flour
- salt & pepper
- dash of chili powder
- dash of basil
- 4 eggs, , scrambled
- 2 Morningstar breakfast patties, , heated through
- ½ cup salsa
- ½ cup shredded cheddar cheese
- 1 avocado, , diced
- handful of spinach leaves
- Additional Salsa or Ketchup to serve with
- Sprinkle the yeast and sugar over the warm milk in a small bowl. Allow to sit for at least 5 minutes. The yeast should be foamy at this point.
- Whisk together the eggs and butter.
- Add in the milk.
- In a large bowl combine the flour, salt & pepper, chili powder, and basil.
- Make a well in the center of the flour, and add the liquid ingredients.
- Whisk until everything is well incorporated. The dough should form into a ball.
- Cover and let rise until doubled, approximately 30 to 45 minutes.
- Divide into 8 individual baseball sized balls and let rest about 15 minutes.
- While resting, prepare all your "stuffing" ingredients and have them ready to place on the waffle dough.
- Heat waffle iron, and brush with oil or melted butter.
- Stretch the ball of dough out a bit and place it on the waffle iron so it covers the majority of it. Quickly place about a fourth of your eggs, sausage, cheese, spinach, avocado, and salsa in the middle of the dough. Top with a second ball of stretched out waffle dough.
- Gently close the waffle iron as best as you can without squishing it all the way at first. Let it cook for about 30-40 seconds before finally closing the lid all the way down. All the toppings will meld into the dough.
- Cook for about 2-3 minutes, or until your waffle is browned.
- Very carefully, with a fork or two, remove the waffle from the iron. Continue with the remaining waffles.
- Serve with ketchup or additional salsa.
So what do you think? What would you stuff your waffle with?
[grwebform url=”http://app.getresponse.com/view_webform.js?wid=5793303&u=Z0Vm” css=”on”/]