INGREDIENTS

12 each  12" Garlic Herb Wraps (10252)  
60 each  Egg Whites , large , beaten 
3/4 cup  Milk , whole 
 Salt and Pepper , as needed 
Non-Stick Cooking Spray , as needed   
24 oz. Vermont Maple Sausage  Breakfast Links , finger pinched , cooked 
16 oz. Asiago Cheese , shredded 
1 1/2 cups Julienned Bell Peppers , sautéed  
3/4 cup Chopped Green Onion  

DIRECTIONS

1.) Preheat waffle iron to medium-high heat.

2.) To make 1 egg white omelet; beat 5 egg whites with 1 tablespoon milk and salt and pepper as desired. Coat non-stick 10” sauté pan with non-stick spray over medium-low heat, cook egg whites, no stirring, until no longer translucent.

3.) To make 1 wafflewich; Place an egg white omelet on top of garlic herb wrap, top with 1 ½ ounces cheese, 1 ¾ ounce of sausage crumbles, strips of bell pepper and 2 tablespoons green onion. Fold to close.

4.) Place in waffle iron, coated with non-stick spray, press to close, and cook for 4 minutes or golden waffle marked. Cut in half and serve warm.

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