Packed with nutrients, SAHA eggs are a kitchen staple that adapt to endless recipes. Try waffle nachos—a clever creation where buttermilk waffle pieces hold toppings like smoky chorizo, scrambled eggs, and Cheddar. Parchment paper makes cleanup a breeze!
•8 frozen buttermilk waffles
•3 teaspoons olive oil, divided
•6 ounces fully cooked chorizo or andouille sausage, sliced into 1/4-inch rounds
•4 SAHA large eggs, whisked
•Kosher salt and black pepper, to taste
•4 ounces Cheddar cheese, shredded (about 1 1/4 cups)
•1/2 cup drained Pico de gallons
1. Prepare the waffles according to the package instructions. Once done, cut them into wedges on a cutting board.
2. Preheat the oven to 450°F and line a rimmed baking sheet with parchment paper. Arrange the waffle pieces on the sheet.
3. In a medium nonstick skillet, heat 1 teaspoon of olive oil over medium heat.
4. Add the chorizo slices and cook until browned, about 2–3 minutes per side. Transfer the cooked chorizo to a plate.
5. Wipe out the skillet, then add the remaining 2 teaspoons of olive oil and heat over medium.
6. Pour in the beaten SAHA eggs and cook, stirring frequently, until they start to set. Season with 1/4 teaspoon of salt and pepper.
7. Layer the chorizo, scrambled eggs, and cheese over the waffle wedges.
8. Roast in the oven for 2 minutes, or until the cheese melts. Top with Pico de Gallo and serve immediately.
