Holiday Brunch Stuffed Waffle
- Red Pepper Egg Scramble (see recipe below)
- All-purpose baking mix
Filling per waffle
- 1/3 cup shredded cheddar cheese
- One-third of Red Pepper Egg Scramble
- 2 slices cooked bacon, cut in half
- 3 to 4 slices avocado
Prepare Red Pepper Egg Scramble as directed. Prepare baking mix as directed on package for waffles. Preheat Stuffler® stuffed waffle maker with waffle tongs in unit for 10 minutes.
Spread about 1/3 cup batter into waffle maker so bottom grids and waffle divider are thinly but completely covered. Sprinkle cheese onto batter, leaving a thin margin around edge. Layer in one-third of the red pepper egg scramble. Place 4 strips of bacon over eggs. Top with avocado slices. Spread additional batter over filling until it reaches the top of the square projections on the waffle tongs. Close waffle maker and flip. Cook for 7 to 8 minutes. Remove stuffed waffle to plate.
Red Pepper Egg Scramble (recipe makes 3 stuffed waffles)
- 2 tablespoons olive oil
- 1 small red bell pepper, diced
- 4 large eggs
- 3 tablespoons water
- Salt and ground pepper, if desired
Heat oil in a large skillet over medium-high heat. Add bell pepper and sauté, stirring occasionally until just softened, about 1 to 2 minutes. Meanwhile, beat eggs in a small bowl and whisk in water. Add eggs to skillet with peppers. Season to taste with salt and pepper. Cook, stirring and scraping the bottom of the skillet occasionally, about 4 to 5 minutes until eggs are fluffy and cooked through.