Sausage and Egg Waffle Tacos

Sausage and Egg Waffle Tacos
Staff Writer
Pillsbury

These biscuits prepared in a waffle maker are the perfect base for a sausage and egg waffle taco.

8
Servings
11
Calories Per Serving
Deliver Ingredients

Notes

Wrap the waffle tacos in foil for an on-the-go breakfast.

Ingredients

  • 1 Tablespoon butter
  • 4 eggs
  • 2 Tablespoons milk
  • 1/4 Teaspoon salt
  • 1 12-ounce package uncooked pork sausage patties
  • 1 16.3-ounce refrigerated buttermilk biscuit dough, such as Pillbury Grands

Directions

In 8- to 10-inch nonstick skillet, melt butter over medium-high heat. In medium bowl, beat eggs, milk and salt with whisk. Add to skillet. Cook 2 to 3 minutes, stirring frequently, until eggs are cooked through. Cover to keep warm.

Press each sausage patty to form 3-inch round. In 10-inch nonstick skillet, cook half of the patties at a time over medium-high heat about 2 minutes on each side or until cooked through. Cover to keep warm.

Spray waffle maker with cooking spray. Heat waffle maker. Separate dough into 8 biscuits. Press each biscuit to form 5-inch round. Place 1 biscuit at a time on waffle maker. Close lid of waffle maker; cook about 2 minutes or until golden brown.

Fold each warm waffle into taco shape; fill each waffle taco with 1 sausage patty and scrambled eggs.

Nutritional Facts

Sugar
1g
1%
Cholesterol
1mg
0%
Carbohydrate, by difference
1g
1%
Vitamin A, RAE
2µg
0%
Calcium, Ca
6mg
1%
Magnesium, Mg
1mg
0%
Phosphorus, P
4mg
1%
Sodium, Na
10mg
1%
Water
4g
0%

Sausage Shopping Tip

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

Sausage Cooking Tip

Fresh sausage should be cooked to an internal temperature of 160 degrees.

Sausage Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.