Cornbread Cheddar Waffles With Scrambled Eggs Food

CORNBREAD-CHEDDAR WAFFLES WITH SCRAMBLED EGGS

Cornbread-Cheddar Waffles with Scrambled Eggs image

Provided by Kelsey Nixon

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
1 cup cornmeal
1 tablespoon sugar
1 tablespoon baking powder
Kosher salt
2 cups grated sharp cheddar cheese
10 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
Cooking spray
1 scallion, thinly sliced
1 tablespoon unsalted butter

Steps:

Whisk the flour, cornmeal, sugar, baking powder, 1/2 teaspoon salt and 1 cup of the grated cheese in a large mixing bowl. In a separate mixing bowl, whisk 2 eggs, then whisk in the buttermilk and vegetable oil. Incorporate the wet ingredients into the dry ingredients and mix just until combined.
Preheat a waffle iron and coat with cooking spray. Pour some of the batter into the waffle iron and cook until golden brown, about 5 minutes. Transfer the waffles to a wire rack set on a baking sheet. Repeat with the remaining batter.
Meanwhile, whisk the remaining 8 eggs with the scallion in a large bowl. Melt the butter in a medium nonstick skillet over medium heat. Add the beaten eggs and gently stir with a rubber spatula until just set, about 5 minutes. Remove from the heat; cover to keep warm.
Just before serving, preheat the broiler to low. Scatter the remaining 1 cup grated cheese over the waffles and broil just until the cheese melts, about 1 minute. Top the waffles with the scrambled eggs.

CORNBREAD WAFFLES

Cornbread Waffles image

Perfect brunch food, not your traditional waffle! Top with your favorite toppings. Try a fried egg!

Provided by Lindsey

Categories 100+ Breakfast and Brunch Recipes Waffle Recipes

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1 (7.5 ounce) package corn muffin mix (such as Jiffy®)
¾ cup milk
1 egg
2 tablespoons melted butter
½ cup chopped cooked bacon
½ cup shredded pepperjack cheese
¼ cup shredded sharp Cheddar cheese
1 (4 ounce) can chopped green chile peppers

Steps:

Preheat a waffle iron according to manufacturer's instructions and lightly grease.
Mix corn muffin mix, milk, egg, and butter together in a bowl until smooth; fold in bacon, pepperjack cheese, Cheddar cheese, and green chile peppers.
Spoon batter into preheated waffle iron and cook according to manufacturer's instructions until golden brown, 5 to 10 minutes.

Nutrition Facts : Calories 518.6 calories, Carbohydrate 40.2 g, Cholesterol 116.7 mg, Fat 30.1 g, Fiber 0.7 g, Protein 21.3 g, SaturatedFat 13.2 g, Sodium 1927.2 mg, Sugar 8.9 g

SCRAMBLED EGGS WITH SAUSAGE AND CORNBREAD

Scrambled Eggs with Sausage and Cornbread image

A perfect way to use up leftovers. Just by adding a few peppers and onions, you have a hearty breakfast. You can add any type of meat or vegetables to this dish and make it your own. This was just my husband's favorite breakfast. Enjoy!

Provided by Teresa Shoenleben-Ward

Categories Breakfast and Brunch Eggs

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

¼ cup vegetable oil
¼ pound bulk pork sausage
1 4x4-inch square prepared cornbread, crumbled
4 eggs
1 (10 ounce) package frozen bell pepper and onion mix, thawed
1 dash hot sauce, or to taste
salt and ground black pepper to taste

Steps:

Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm.
Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.

Nutrition Facts : Calories 360 calories, Carbohydrate 17.7 g, Cholesterol 209.5 mg, Fat 26.7 g, Fiber 3.5 g, Protein 13.8 g, SaturatedFat 6.4 g, Sodium 480.9 mg, Sugar 1.5 g

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