4inEggo Nutrigrain Whole Grain Waffles(We only had a few left, so I took them out of the box and stored themthis awesome air-tight waffle keeper. I got it from Kellogg's directly, but I have seen themmy grocery store, too. I'm excited that it will keep my last waffle from getting freezer burned before the girls eat it.)
1tablespoonolive oil or butter
4-8ozgreen chile peppers(I used one 4 oz can, but in the end, I wished that I'd used two. If you prefer, you could use chopped bell pepper.)
ham(I used cooked ham leftover from our Easter dinner, but you just as easily use deli ham or whatever meat you want. You could even skip the meat all together.)
Preheat your oven to 350.
Chop the onion and dice the ham.
Heat the butter or oil in a sauté pan over medium heat. (I normally use olive oil, but we didn't have a drop in the house. I used a tablespoon of butter instead. It tastes good either way.)
When the pan is hot, toss in the onions, peppers, and ham.
The onion mixture is going to take 10-15 minutes to cook, so in the meantime, you can prepare your pan and waffles. Cover a baking dish (with sides) with aluminum foil. These quiches are messy and stick like crazy, so you may want to brush a wee bit of melted butter or oil over the aluminum foil. (Don't forget to stir the onions every few minutes.)
Cook the waffles. You can bake them or toast them in the toaster. Place the 4 waffles on top of the greased foil.
I would normally take the onion mixture off the heat when the onions are soft, but my friend Ginny (who graduated from culinary school) told me recently that there is a lot of flavor in the browned bits of food that stick to the bottom of the pan. I decided to get fancy and let the onion mixture brown. Stir and scrape the bottom of the pan often as the mixture browns, to prevent burning.
When everything is sufficiently browned (or before if you prefer), turn the heat off and divide it between the waffles.
Grace won't eat onions or peppers, so her waffle has only ham on top.
Divide the cheese between the waffles.
Crack the eggs in a small mixing bowl and add the milk. Whisk until it's blended and frothy.
Here's the tricky part. You're going to spoon the beaten eggs over the waffles. I used a gravy spoon because it's small but deep like a ladle.
If you pour very slowly, most of the egg mixture will soak down through the cheese and onion mixture and fill up the waffle. I tried to pour around the edges and fill up the wells, but I'm not sure it really matters where you pour from. Eventually, some of the egg mixture is going to seep out and sit in the pan. (This is why it's important to have a pan with sides.)
Divide the egg mixture between your 4 waffles.
Bake waffles at 350 for 20 to 25 minutes or until the eggs are set and a fork inserted in the center of a waffle comes out clean. I was afraid the sogginess in the middle of my waffles meant that the egg wasn't cooked, but I could see cooked egg the whole way through. I didn't want to edges to burn, so I took them out after 25 minutes.
Let the waffles cool for a few minutes, then scoop them up and serve hot.