French Toast Waffles (GF)

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Obviously we have an addiction to waffles. There are a few other breakfasts that we love and repeat often, one of them being french toast. While we were preparing the toast to soak in the egg mixture overnight, we had a genius idea. Why not make the french toast in the waffle maker? It turned out fabulously. We will never not make our french toast this way. It’s easier, and something about cooking the gluten free bread in the waffle iron makes the texture a perfect regular french toast. This is definitely one of our more brilliant discoveries.

Recipe:

  • 2 slices of gluten free bread (we used Rudi’s cinnamon raisin bread)
  • 5 local pasteur-raised eggs
  • 1/4 cup of milk (flax milk)
  • 1 organic banana pepper, sliced into rings (locally grown)
  • 1 organic tomato, seeded and diced
  • 1/4 cup of cheese crumbles or shredded cheese (we used gorgonzola)
  • 2 sausage patties, crumbled (Applegate Natural’s Chicken and Maple Sausage Breakfast Patty), or 1/3 cup ground sausage
  • organic grade b maple syrup
  • organic powdered sugar
  • salt and pepper

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Preparation:

1. In a shallow baking dish, whisk together eggs and milk. Soak bread slices overnight. (We do this because gluten free bread benefits from a longer soaking period.)

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2. Heat a tablespoon of oil in a medium sauté pan over medium heat. Add in the sliced banana pepper. Sauté for three minutes, or until pepper has slightly browned.

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3. Remove the soaked bread slices and place in a preheated waffle maker, reserving the egg mixture for the next step. Set it to a medium heat (we set ours to a 6 on a 1-10 heat scale) and cook for about 6 minutes.

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4. Add sausage to the pan with banana peppers and cook for about 1 minute. Pour remaining egg mixture over the banana peppers and sausage. Season the eggs with salt and pepper. Stir eggs with a rubber spatula while cooking to scramble. When eggs are almost set, sprinkle cheese over the top and remove from heat. Fold in your diced tomatoes.

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5. After your french toast has waffled, move to a plate and top with maple syrup and powdered sugar. Plate your scrambled eggs and bon appétit!

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Bisous,

L&M

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