The most epic YET EASIEST portable breakfast. Biscuit dough is transformed into waffles, stuffed with cheesy scrambled eggs!
5 stars (2 ratings)
Ingredients
1tablespoonolive oil
¼cupdiced red bell pepper
¼cupdiced green bell pepper
4large eggs, lightly beaten
Kosher salt and freshly ground black pepper
116-ounce tube refrigerated buttermilk biscuits
8slicescheddar cheese
Instructions
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.