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Western Omelet-Stuffed Biscuit Waffles

  • Prep 10 min
  • Total 25 min
  • Ingredients 10
  • Servings 8

Try a savory spin on biscuit waffles--stuffed with all the fixings of a western omelet. MORE+ LESS-

Amy Erickson
October 7, 2016


cup milk or cream
cup chopped cooked ham
cup chopped red and green bell peppers
cup chopped onion, if desired
Salt and pepper to taste
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
1-inch cubes Cheddar Cheese (1 or 2 for each waffle)
cup shredded Cheddar cheese
Salsa, parsley sprigs and sliced jalapeño chiles, as desired


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  • 1
    In medium bowl, mix 4 eggs, 1/4 cup milk or cream, 1/2 cup chopped cooked ham, 1/2 cup chopped red and green bell peppers and, if desired, 1/4 cup chopped onion. Season with salt and pepper.
  • 2
    Cook egg mixture as you would an omelet or scramble. (I microwaved uncovered on High 3 minutes, stirring frequently.) Cool slightly.
  • 3
    Heat waffle maker (if necessary, spray with cooking spray before heating). Separate dough into 8 biscuits. Make shallow slice into each biscuit; gently open each. Fill each with egg mixture and a cube or two of Cheddar cheese.
  • 4
    Seal biscuits, and place one or two at a time on hot waffle maker. Close waffle maker. Cook until evenly golden on both sides.
  • 5
    Set oven control to broil. Place baked waffles on ungreased cookie sheet; sprinkle with 1/2 cup shredded Cheddar cheese. Broil with tops 4 to 6 inches from heat 3 to 5 minutes just to get them super crispy and melted.
  • 6
    Cool before serving with salsa, parsley sprigs and sliced jalapeño chiles.

Expert Tips

Try your favorite omelet fillings, like sausage, mushrooms and Swiss cheese.

Nutrition Information

No nutrition information available for this recipe

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