Foodtruck Breakfast Waffle

Ingredients

Serves

Conversion

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Waffle Topping

cooking spray

8 round frozen waffles (about 4-inches/10 cm wide)

4 egg

freshly ground pepper, to taste

8 slices tomato

8 bacon slices, cooked and halved

1/2 cup sharp Cheddar cheese, grated

mixed baby salad greens

Maple-Mustard Mayo

2 tbsp regular or low-fat mayonnaise

1 tbsp maple syrup

2 tsp dijon mustard (regular or coarse grain)

Amount Per Serving

443 Calories

Protein

18 g

Fat

25 g

Carbohydrates

36 g

Directions

1. Preheat oven to 400°F (200°C). Generously coat large baking sheet with cooking spray and place waffles in single layer.

2. In glass measuring cup, whisk together eggs and pepper; pour evenly over each waffle, spreading to fill cavities. Bake for about 15 minutes or until egg is set and waffles are crisp.

3. Maple-Mustard Mayo: Meanwhile, in small bowl, combine mayonnaise, maple syrup and mustard; set aside.

4. Top 4 waffles evenly with tomato, bacon and cheese. Return to oven until cheese melts, about 1 minute. Top cheese with salad greens and drizzle with maple-mustard mayo. Top with remaining 4 waffles, egg side down. Serve immediately with additional maple-mustard mayo, if desired.

Tip: Substitute bacon with ham, cooked peameal or back bacon. Pre-made bacon makes it extra fast and easy to prepare.

Tip: Substitute cheddar cheese with your favourite cheese.

Tip: Use home-made waffles for an extra special touch; make ahead of time and freeze for the recipe.