All of your breakfast favorites in one dish.
Ingredients:
- 1 bunch green onions, finely chopped
- 16 fresh asparagus spears, trimmed and cut into small pieces
- 3/4 tsp. salt, divided
- 1/4 tsp. pepper
- 9 large eggs, room temperature, divided
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/4 tsp. cayenne pepper
- 1-1/2 cups milk
- 6 Tbsp. butter, melted
- 1 cup Gruyere cheese, shredded
- 1 cup fully cooked cubed ham
Directions:
- Preheat oven to 350 F.
- Arrange onions and asparagus on a greased 15-by-10-by1-inch baking pan; toss with 1/4 teaspoon salt and pepper. Roast until lightly browned, 10 to 12 minutes. Cool slightly; reserve 1/4 cup vegetable mixture for topping.
- Preheat a greased waffle iron. Separate three eggs. Whisk flour, baking powder, cayenne pepper and remaining salt. Add milk, 3 egg yolks and melted butter; mix gently but thoroughly. Stir in onion and asparagus mixture and 3/4 cup shredded cheese.
- In another bowl, beat three egg whites on high until soft peaks form.
- Fold into waffle batter. Bake waffles according to suggested waffle directions until golden brown.
- Meanwhile, in a large skillet coated with cooking spray, cook ham until heated through; keep warm.
- In the same skillet, fry remaining eggs until yolks are set.
- To serve, top waffle with some ham and one egg. Sprinkle with remaining 1/4 cup onion and asparagus and remaining cheese.
