Keep going right through to lunchtime with this quick breakfast idea. I like to serve it with a crisp, juicy apple on the side.
—MICHELE MCHENRY BELLINGHAM, WA
START TO FINISH: 20 MIN. • MAKES: 1 SERVING
1 slice Canadian bacon
1 egg
1 green onion, chopped
2 frozen low-fat multigrain waffles
1 tablespoon shredded reduced-fat cheddar cheese
Sliced tomato, optional
1. In a nonstick skillet coated with cooking spray, cook Canadian bacon over medium-high heat 1-2 minutes on each side or until lightly browned. Remove and keep warm.
2. In a small bowl, whisk egg and green onion; add to same pan. Cook and stir until egg is thickened and no liquid egg remains.
3. Meanwhile, prepare waffles according to package directions. Place one waffle on a plate. Top with Canadian bacon, scrambled egg, cheese and, if desired, tomato. Top with remaining waffle.
DID YOU KNOW?
Waffles have their own special days. National Waffle Day is August 24, the anniversary of the first U.S. patent for a waffle iron. International Waffle Day is March 25. It was first celebrated in Sweden, on the day marking both the beginning of spring and the Feast of the Annunciation. Either day offers a good excuse to eat waffles.