2 multigrain waffles, cut into small pieces
1 teaspoon olive oil
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2 tablespoons diced onion
1 tablespoon jalapeño pepper, seeded and chopped
4 large eggs
2 tablespoons half-n-half
½ teaspoon salt
Dash of pepper
3 slices bacon or ham
2-3 tablespoons chopped canned green chiles
2 slices turkey ham, diced, optional
1 cup chopped fresh spinach
1 cup chopped tomato
1 cup Alpine-style gruyere cheese, shredded
Heat oven to 375 degrees. Grease 8 sections of a muffin pan.
Cut waffles into 4 strips, then cut again crosswise so that you have small squares. Divide the waffle pieces equally into the prepared muffin cups.
Saute the onion and jalapeño with 1 teaspoon oil until onions are translucent. Transfer into a small dish to cool.
In a bowl, whisk together eggs with the half-and-half. Add salt and pepper. Mix in the onions and jalapeños. Pour egg mixture over the waffle pieces. Chill in the refrigerator for 20 minutes.
Cook the bacon until crisp. Drain bacon on a paper towel. When cool, dice the bacon into small pieces.
Into each muffin cup add 1 teaspoon each chopped green chiles and bacon and evenly distribute the tomato, spinach, cheese and turkey ham, if using. Alternately, you can customize each cup based on your family's preferences.
Give each cup a little stir to mix ingredients and pop into the oven for 20-25 minutes until eggs are set. Serve 2 muffins warm alongside Strawberry and Waffle Bruschetta.