воскресенье, 6 ноября 2016 г.

Cook 4 to 5 minutes or until it is golden brown and cooked through.

Cook 4 to 5 minutes or until it is golden brown and cooked through.

Cook 4 to 5 minutes or until it is golden brown and cooked through.

This looks amazing! I have been trying to rationalize buying a waffle iron. Convinced!



Ha! Good luck!!

Seriously! YUM!!! I’m dusting off my waffle iron and making these!

It’s totally worth it! Enjoy!

What a great idea, Stacey. I’m going to make these soon, on our next “breakfast for dinner” night.

I hope you’ll enjoy them!!

These look yummy. Is there any way to save that whole can of biscuits for future use? I’m cooking for two adults and always find the crescent and biscuit recipes wasteful because I don’t need to make that many.

If I have leftovers, I bake them and then refrigerate them for later reheating. There’s not a great way to store them raw.

you can buy smaller tubes of Crescent Rolls and Biscuits, with 4 in a tube instead of 8. That’s what I do.

Can you make these and then freeze them?


Making these for valentines day breakfast

Hi Stacey–

These look really great! I was wondering about freezing them and you say absolutely, but I’d love to know how you reheat them most successfully. Thanks!

I usually put them on a sheet pan in the oven at 325° for about 8 minutes or until heated through.

I bought the regular home style biscuits…do you think I could use that instead of the flaky biscuits?


I have a square Belgium Waffle Maker that will make 4 at a time as it is a good size, wondering if I can do 4 of these at once and if I can use shredded cheese instead.

You can certainly try! They might be a little too big, but it’s worth a go!

Made these tonight for hubby and I to take for work in the mornings! They are delicious and so easy! Thank you!

Aren’t they good? So glad ya’ll are enjoying them!

Can they be made without waffle iron? Maybe flat iron skillet

Hmmm. I think baking them might be the best option outside of the waffle iron.

These look amazing! Do you know f they would freeze well? I’d love to make ahead for the week!!

They freeze perfectly and reheat really well.

I’m very disappointed in this recipe. I just made them. The flavor of the biscuit over powers the filling. All I could taste was the biscuit.

My boys loved it. Just made it this morning. Thanks!

Awesome! I love to hear that, Anna!

Super fun, kids loved them we poured syrup over our finished product. Only thing I’m changing is the egg amount. There was no way I was fitting a full 6 eggs in those biscuits. I will be doubling the recipe and using 6 or 7 eggs for 16 waffles.

Love hearing y’all enjoyed them! Syrup is such a great idea here!

Goodness I hate to be the one to alter the delicious opinion. My husband and I found them tasteless and dry. They were too big for my waffle iron. They made a terrible mess, which wouldn’t have been a problem if they were delicious.

I hate to hear that Susan. I have two waffle irons, and have never had trouble trying to fit the wafflewiches in there.

It’s always a challenge to get a hearty and delicious breakfast on the table for us. It’s just so rushed in the mornings. So we’re always looking for shortcuts to make a yummy breakfast. We love using Pillsbury Grands! biscuits just for that. They’re so easy and cook up perfect in no time.

So when the folks from Pillsbury asked me to create a fun and hearty recipe for breakfast using one of their signature products, I jumped at the chance. After seeing a pin on Pinterest about how to use the biscuits to make waffles, I thought… “What if I stuffed those things with more breakfast-y goodness first?” So, you know me… I tried it and it was amazing! So I present my Ham, Egg, and Cheese Biscuit Wafflewiches!

I used ham, egg, and cheese, but you could use nearly anything in the right quantities. Sausage is great in them too!

Here we go… Start by separating the Flaky Layers biscuits in half and stretching the halves thin to about 5 or 6 inches across. Slow and steady is the best method for this.

Top them with the cheese, ham, and scrambled eggs. Place the other biscuit half on top and pinch the edges closed as best you can. The more you can seal in, the less that will melt out.

Lightly spray a waffle iron (I used a Belgian waffle iron) and place the biscuit-wich in the waffle iron and press the iron flat.

Cook 4 to 5 minutes or until it is golden brown and cooked through. Serve them immediately or keep them in a warm oven until they all are finished. There it is! Cheesy, gooey deliciousness! Y’all enjoy!

Preheat a waffle iron to medium heat and lightly spray it with nonstick cooking spray.

Open the biscuits and separate each biscuit in half. Stretch the layers thin to about 5 or 6 inches in diameter. Top one half of the biscuit with a piece of cheese, a slice of ham, and a generous heaping tablespoon of scrambled eggs. Top with the other half of the biscuit and pinch to seal the edges closed. Place in the waffle iron and close. Cook 4 to 5 minutes or until the biscuit is golden brown and cooked through. Store the prepared wafflewiches in a warm oven until the others are finished. Serve warm.

This post is sponsored by Pillsbury, but the thoughts and opinions expressed here are my own… just as always!

Original article and pictures take http://southernbite.com/2015/12/03/ham-egg-and-cheese-biscuit-wafflewiches/?crlt.pid=camp.6v6uyCKnIeCq site

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