Western Omelet-Stuffed Biscuit Waffles

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.

Cook egg mixture as you would an omelet or scramble. (I microwaved uncovered on High 3 minutes, stirring frequently.) Cool slightly.

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.

Seal biscuits, and place one or two at a time on hot waffle maker. Close waffle maker. Cook until evenly golden on both sides.

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.

Cool before serving with salsa, parsley sprigs and sliced jalapeño chiles.