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
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, 1 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, 2 bacon strips, 1 egg and 2 tablespoons cheese. If desired, serve with chipotle mayonnaise and parsley.
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