Breakfast BLT Waffles

I'm not a big fan of sweets for breakfast, but I love a crisp waffle. My son and I tried these BLT waffles, and they were a huge success! We used gluten-free, dairy-free waffles with fantastic results. —Courtney Stultz, Weir, Kansas

• 

  Total Time

  Prep: 10 min. Cook: 25 min.
• 

  Makes

  4 servings

Ingredients

• 8 bacon strips
• 4 cups chopped fresh kale
• 4 large eggs
• 4 frozen waffles
• 1 large tomato, sliced
• 1/2 cup shredded cheddar cheese
• Optional: chipotle mayonnaise and minced fresh parsley

Directions

• In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard drippings, reserving 2 tablespoons. Cook and stir kale in 1 tablespoon drippings in same pan over medium heat until tender, 6-8 minutes. Remove and keep warm. Add remaining 1 tablespoon drippings to pan. Break eggs, one at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired.
• Meanwhile, prepare waffles according to package directions. Top each waffle with kale, tomato slices, 1 egg, cheese and 2 bacon strips. If desired, serve with chipotle mayonnaise and parsley.

Nutrition Facts

1 serving: 382 calories, 26g fat (9g saturated fat), 228mg cholesterol, 695mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 18g protein.

source https://www.tasteofhome.com/recipes/breakfast-blt-waffles/

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