Sausage and Egg Waffle Tacos
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 5
Difficulty: easy
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 5
Difficulty: easy
10 frozen round buttermilk waffles
8 ounces Odom's Tennessee Pride® Mild Country Sausage
6 eggs, lightly beaten
Mrs. Butter-Worth’s® Original Syrup, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 230 mg | 23% |
Carbohydrate | 26 g | 9% |
Cholesterol | 259 mg | 86% |
Total Fat | 20 g | 30% |
Iron | 5 mg | 28% |
Calories | 364 kcal | 18% |
Sodium | 692 mg | 28% |
Protein | 16 g | 32% |
Saturated Fat | 6 g | 31% |
Sugars | 4 g | 0 |
Vitamin C | 0 |
Preheat oven to 400°F. Place 5 waffles on microwave-safe plate. Microwave on HIGH 45 seconds or until waffles are thawed. Repeat with remaining 5 waffles. Fold thawed waffles in half and secure with wooden picks. Place on baking sheet. Bake 5 minutes or until waffles are crisp. Remove from oven; set aside.
Meanwhile, cook sausage in large skillet over medium-high heat 5 minutes or until crumbled and no longer pink, stirring occasionally; drain. Remove from skillet and keep warm. Reduce heat to medium. Add eggs to same skillet; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set.
Remove wooden picks from waffles. Divide sausage evenly between waffles; top evenly with eggs. Drizzle with syrup, if desired.
Sausage and Egg Waffle Tacos