Stuffed Wafflewich
| Serves | 12 |
|---|---|
| Ingredients | Eggs, Vegetables |
| Day Part | Breakfast |
| Cuisine Type | American |
Mission® 10” Garlic Herb Wrap is stuffed with Vermont maple & sage breakfast sausage, shredded Asiago cheese, and scrambled egg whites. Close in half moon shape and place in a Belgium waffle iron to get toasted, creating a fun and delicious breakfast sandwich.
Ingredients
12 each 10" Garlic Herb Wrap
60 each Egg White, large, beaten
3/4 cup Milk, whole
Salt and Pepper, as needed
Non-Stick Cooking Spray, as needed
24 oz. Vermont Maple Sausage Breakfast Links, finger pinched, cooked
16 oz. Asiago Cheese, shredded
1.5 cups Julienned Bell Pepper, sautéed
3/4 cup Chopped Green Onion
Steps
- Preheat waffle iron to medium-high heat.
- To make 1 egg white omelet; beat 5 egg whites with 1 tablespoon milk and salt and pepper as desired. Coat non-stick 10” sauté pan with non-stick spray over medium-low heat, cook egg whites, no stirring, until no longer translucent.
- To make 1 wafflewich; Place an egg white omelet on top of garlic herb wrap, top with 1 ½ ounces cheese, 1 ¾ ounce of sausage crumbles, strips of bell pepper and 2 tablespoons green onion. Fold to close.
- Place in waffle iron, coated with non-stick spray, press to close, and cook for 4 minutes or golden waffle marked. Cut in half and serve warm.