SAUSAGE AND EGG WAFFLE SANDWICH
SAUSAGE AND EGG WAFFLE SANDWICH
Yield Portion Size
1 portion
(1 sandwich)
| 1 | |
| 2 tsp | |
| 1 |
Egg
|
| 1 tbsp |
Earth Balance® Original Buttery Spread
|
| 2 | |
| 1 |
Slice Cheddar cheese
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 249 mg | 25% |
| Carbohydrate | 9 g | 3% |
| Cholesterol | 246 mg | 82% |
| Total Fat | 38 g | 59% |
| Iron | 1 mg | 5% |
| Potassium | 145 mg | 0% |
| Calories | 463 kcal | 23% |
| Sodium | 672 mg | 28% |
| Protein | 19 g | 38% |
| Polyunsaturated Fat | 3 g | 16% |
| Saturated Fat | 14 g | 72% |
| Sugars | 3 g | 0% |
| Vitamin C | 0 mg | 0% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Brown the sausage on the flat top and glaze with the syrup.
-
Step 2
Scramble the eggs in the butter and set aside.
-
Step 3
Toast the waffles in the oven until crispy and warmed through.
-
Step 4
Build the sandwich between the two waffles with sausage, scrambled egg, cheddar cheese and a drizzle of syrup.
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