1. Prepare Kellogg’s® Eggo® Minis waffles according to package directions. Tear into 1-inch pieces.
2. In large bowl whisk together eggs, milk, mustard, pepper, paprika and salt. In 8x8x2-inch baking dish coated with cooking spray, layer half of the waffles, half of the cheese, half of the bacon and half of the green onions. Carefully pour half of the egg mixture over top. Repeat layers. Pour remaining egg mixture over all. Press waffles into egg mixture. Cover and refrigerate for 30 minutes.
3. Bake, uncovered, at 350° F for 45 to 55 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes. Cut into 6 rectangles. Serve with maple syrup (if desired).
- 28 g Total fat
- 12 g Saturated fat
- 0 g Trans fat
- 340 g Cholesterol
- 920 mg Sodium
- 320 mg Potassium
- 26 g Carbohydrates
- 1 g Dietary fiber
- 6 g Sugars
- 25 g Protein
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Nutritional Information
- 28 g Total fat
- 12 g Saturated fat
- 0 g Trans fat
- 340 g Cholesterol
- 920 mg Sodium
- 320 mg Potassium
- 26 g Carbohydrates
- 1 g Dietary fiber
- 6 g Sugars
- 25 g Protein
Directions
1. Prepare Kellogg’s® Eggo® Minis waffles according to package directions. Tear into 1-inch pieces.
2. In large bowl whisk together eggs, milk, mustard, pepper, paprika and salt. In 8x8x2-inch baking dish coated with cooking spray, layer half of the waffles, half of the cheese, half of the bacon and half of the green onions. Carefully pour half of the egg mixture over top. Repeat layers. Pour remaining egg mixture over all. Press waffles into egg mixture. Cover and refrigerate for 30 minutes.
3. Bake, uncovered, at 350° F for 45 to 55 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes. Cut into 6 rectangles. Serve with maple syrup (if desired).