BreakfastGluten-free

Waffle Iron Egg and Turkey Bacon Rice Paper Waffle

Name: Waffle Iron Egg and Turkey Bacon Rice Paper Waffle
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 wraps
Ingredients: 8 sheets rice paper wrappers; 200g (about 4 eggs) eggs, scrambled; 80g turkey bacon, cooked and chopped; 60g light cheddar, shredded; 1 egg, beaten, for egg wash

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Scrambled eggs, turkey bacon and cheese pressed and cooked in a waffle iron instead of a pan, so breakfast is ready in under ten minutes with almost no attention. Scramble the eggs a little wetter than usual since they finish setting under the heat of the iron.

Per serving (1 wrap)

14g

Protein

205

Calories

15g

Carbs

10g

Fat

4 wraps15 min8 min

Ingredients

8 sheetsrice paper wrappers
7 ozeggs, scrambledabout 4 eggs
3 ozturkey bacon, cooked and chopped
2 ozlight cheddar, shredded
1egg, beaten, for egg wash

Steps

1
Scramble the eggs until just barely set, slightly underdone, then mix with the turkey bacon and cheddar.
2
Dip a sheet of rice paper in warm water for 1 to 2 seconds until pliable, then lay flat.
3
Spoon filling onto the lower half and fold the wrapper over, pressing the edges to seal.
4
Repeat with the remaining wrappers and filling.
5
Brush each pocket with the beaten egg wash.
6
Preheat a waffle iron and lightly spray both plates with oil. Cook for 3 to 5 minutes until golden and crisp, and the cheese has melted.