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
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.