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