Breakfast Stuffed Waffles

• Vegetarian

• Produce

  • 1/4 cup Green bell pepper
  • 1/4 cup Red bell pepper

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 1 (16-ounce tube Buttermilk biscuits, refrigerated

• Dairy

  • 8 slices Cheddar cheese

Found on damndelicious.net

Description

Ingredients

• 1 tablespoon olive oil
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 4 large eggs, lightly beaten
• Kosher salt and freshly ground black pepper
• 1 (16-ounce) 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.