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Ingredients
- 6 4-inch round frozen whole-grain waffles thawed
- 1 15 oz can sliced pears in 100% pear juice well-drained, diced
- 12 slices pre-cooked thinly sliced maple bacon diced
- 8 large eggs
- 1-1/2 cups 1% milk
- 2 Tbsp maple syrup
- 1 tsp vanilla
- 1/4 tsp salt
- 1/8 tsp ground nutmeg
- 2 tsp sugar
- 1/2 tsp ground cinnamon
- maple syrup optional
Ingredients
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Instructions
- Cut the waffles in half crosswise. Lay 6 halves in the bottom of an 8-×8-inch baking dish, arranging them so they lay flat. Sprinkle with half the pears and half the bacon. Cover with the remaining 6 waffle halves and sprinkle with the remaining pears and bacon.
- In a medium mixing bowl, whisk together the eggs, milk, maple syrup, vanilla, salt, and nutmeg. Pour over the waffles. Cover the dish with plastic wrap and press all over the surface with your fingers to submerge the waffles in the liquid. Cover and refrigerate for at least 30 minutes to overnight.
- Preheat oven to 350 degrees. Mix the sugar and cinnamon together and sprinkle it over the waffles. Bake in the middle of the oven, 50–55 minutes, until lightly puffed and firm. Let sit 5 minutes before cutting into squares. Serve warm, with maple syrup, if desired.
Recipe Notes
Recipe and photo courtesy of The Wheat Foods Council.
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