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Feta and Kale Stuffed Breakfast Waffles

feta and kale stuffed breakfast waffles Dessert
Feta and Kale Stuffed Breakfast Waffles
  • Prep 25 min
  • Total 35 min
  • Servings 4
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Breakfast waffles are easy when you start with crescents! Stuff in your favourites like kale and scrambled eggs. ...MORE + LESS -

Ingredients

2 eggs
3 teaspoons olive oil
1 cup finely chopped kale
1/4 cup finely chopped onion
1/8 teaspoon ground nutmeg
1/4 teaspoon pepper
1 can (8 count) Pillsbury™ refrigerated crescents
1/2 cup crumbled feta cheese

Steps

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  • 1
    Heat waffle maker. Spray with non-stick cooking spray. In small bowl, beat eggs with wire whisk until blended.
  • 2
    In 10-inch skillet, heat 1 teaspoon of the olive oil over medium heat. Add eggs; cook until set, turning over once. Remove eggs from skillet to plate.
  • 3
    Reduce heat to low. Heat remaining 2 teaspoons olive oil in same skillet. Add kale and onion; cook 3 to 5 minutes or until tender. Stir in nutmeg and 1/4 teaspoon pepper; mix well. Remove pan from heat.
  • 4
    Unroll dough; separate into 4 rectangles. Press each into 7x4-inch rectangle, firmly pressing perforations to seal. Top one rectangle with half of the eggs, half of the kale mixture and half of the feta cheese to within 1/2-inch of edges. Top with second dough rectangle; firmly press edges to seal. Repeat with remaining dough rectangles and filling.
  • 5
    Carefully place filled rectangle on centre of waffle maker; close lid. Cook 4 to 5 minutes or until golden brown. Carefully remove from waffle maker; cover with foil to keep warm. Repeat with remaining filled rectangle. To serve, cut each waffle in half.

Expert Tips

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Nutrition Information

Nutrition Facts

Serving Size: 4 servings
Calories
320
% Daily Value
Total Fat
21
Saturated Fat
8
Trans Fat
0
Cholesterol
105
Sodium
640
Dietary Fiber
0
Sugars
1
Protein
7
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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