Breakfast Tostada with Eggo Waffles
KELLOGG’S
12 Eggo Waffles
12 eggs
3 cups sausage, cooked and crumbled
6 ounces tomatoes, diced
6 ounces Cheddar cheese, shredded
6 ounces Monterey Jack cheese, shredded
Salsa
Pepper of choice, for garnish (optional)
1. Preheat oven to 350°F.
2. Toast waffles.
3. Scramble eggs, folding in prepared sausage while cooking eggs.
4. Top toasted waffles with scrambled eggs and sausage, diced tomatoes,
shredded Cheddar cheese and shredded Monterey Jack cheese.
5. Bake in the oven until the cheese is melted.
6. Serve with a side dish of salsa and garnish with slices of jalapeño or other
pepper. Makes 12 servings.
