Eggo Bites Waffles Recipes

CHICKEN AND KELLOGG'S® EGGO® WAFFLE APPETIZER BITES

Chicken and Kellogg's® Eggo® Waffle Appetizer Bites image

Provided by Orchid Paulmeier

Time 40m

Yield 6 servings

Number Of Ingredients 19

Ingredients

Vegetable oil, for frying
2 to 3 chicken thighs, boneless and skinless, cubed
2 tablespoons granulated garlic
2 tablespoons smoked paprika
2 tablespoons ground cumin
2 tablespoons onion powder
2 tablespoons salt
2 tablespoons ground black pepper
2 cups all-purpose flour
3 eggs, beaten
2 cups Japanese breadcrumbs (panko)
1 1/2 cups maple syrup
2 tablespoons horseradish
3 tablespoons apricot preserves
2 tablespoons whole grain mustard
1/2 cup honey
1 box Eggo Homestyle Waffles, toasted
Asian hot sauce, such as Sriracha, for garnish
Parsley leaves, for garnish

Steps:

Preheat the oven to 300 degrees F. Heat the vegetable oil in a pot to 350 degrees F.
Sprinkle the chicken with the garlic, smoked paprika, cumin, onion powder, salt and pepper. Dredge the chicken in the flour, then the eggs and lastly the breadcrumbs. Working in batches, fry the chicken until golden brown, about 5 minutes. As they finish, place on a cookie sheet in the oven to keep warm.
For the syrup, mix together the maple syrup, horseradish, apricot preserves, mustard and honey.
To serve, drizzle syrup generously on a waffle half. Place a few chicken bites on top. Drizzle with more syrup and garnish with a touch of the hot sauce and a parsley leaf.

COPYCAT KELLOGG'S EGGO WAFFLES

Copycat Kellogg's Eggo Waffles image

Make and share this Copycat Kellogg's Eggo Waffles recipe from Food.com.

Provided by Chef Big Pat

Categories Breads

Time 10m

Yield 8-9 waffles, 4 serving(s)

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 1/8 teaspoons salt
4 eggs
2 1/2 tablespoons sugar
1 cup whole milk
1/2 cup water
1/4 cup buttermilk
1/4 cup vegetable oil
10 drops yellow food coloring

Steps:

1. Heat up a waffle iron.
2. Combine flour with baking powder and salt in a large bowl.
3. In a separate medium bowl, combine eggs and sugar with electric mixer for 1 minute on high speed. Add water, milk and oil and mix until combined.
4. Pour wet mixture into the dry stuff. Add food coloring, and mix on medium speed for about 30 seconds.
5. Spray waffle iron with non-stick cooking spray. Pour 1/2 cup of batter onto waffle iron and close. Cook for 1 minute, then carefully remove waffle and cool. Waffle should not have browned, repeat with remaining waffle batter.
6. When waffles are cool, seal them up in freezer bag and freeze.
7. When preparing waffles to eat, cook as with originals: In a toaster on the lowest setting until browned. You may have to break or cut waffles in
half so that they fit all the way into your toaster.
Tibits: Here are the minor adjustments you can make to the above recipe to create clones of three other Eggo varities.
BUTTERMILK WAFFLES:
Use 1/2 cup milk, 3/4 cup buttermilk 3/4 cup water.
BLUEBERRY WAFFLES:.
Add 3/4 cup dried and chopped blueberries to the basic recipe batter. Stir in blueberries after combining wet ingredients with dry ingredients.
WHOLE WHEAT WAFFLES:.
Use 1 1/2 cups of all-purpose flour and 1 1/2 cups of whole wheat flour. Also, increase water to 3/4 cup.

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