PLANT-BASED WAFFLE MADAME
Yield Portion Size
| 1 ea | |
| 2 ea | |
| 1/3 cup |
Monterey Jack cheese sauce
|
| 1 |
Egg, sunny side up
|
| 1/2 tsp |
Fresh chives
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 307 mg | 31% |
| Carbohydrate | 40 g | 13% |
| Cholesterol | 243 mg | 81% |
| Total Fat | 34 g | 52% |
| Iron | 3 mg | 14% |
| Potassium | 95 mg | 0% |
| Calories | 609 kcal | 30% |
| Sodium | 1375 mg | 56% |
| Protein | 33 g | 66% |
| Polyunsaturated Fat | 4 g | 22% |
| Saturated Fat | 11 g | 53% |
| Sugars | 10 g | 1% |
| Vitamin C | 0 mg | 0% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Spray waffle with cooking spray and bake for 4 to 5 minutes at 375°F, flipping halfway through, until crispy.
-
Step 2
Slice waffle in half to create top and bottom layers for sandwich.
-
Step 3
Prepare saus’age according to package directions.
-
Step 4
Place saus’age patties on bottom waffle, then close with top waffle.
-
Step 5
Top with Monterey Jack cheese sauce, sunny-side-up egg and chives.
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