[DRAFT]
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 1 |
Ingredients
- 2 Kellogg’s® Eggo® Minis Homestyle Waffles
- ¾ ounce cheddar cheese, thinly sliced
- ¾ ounce mozzarella cheese, thinly sliced
- 1 Kellogg’s® Eggo® Minis Homestyle Waffle
- Nonstick cooking spray
- ½ teaspoon grated Parmesan cheese
- ¼ teaspoon dried Italian seasoning
- 1 cup hot reduced-sodium tomato soup
Instructions
- 1. For sandwiches, Kellogg’s® Eggo® Minis Homestyle waffles according to package directions.
- 2. Top three of the waffles with cheddar cheese, mozzarella cheese and the remaining three waffles. Place in shallow baking pan lightly coated with cooking spray. Bake, uncovered, at 350°F for 4 to 6 minutes or until cheese melts.
- 3. For croutons, prepare Kellogg’s® Eggo® Minis Homestyle waffle according to package directions. Cut into bite-size pieces. Lightly coat with cooking spray. Toss with Parmesan cheese and Italian seasoning. Spread in shallow baking pan. Bake at 350°F about 5 minutes or until crisp. Serve on top of soup
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 945 |
| Total Fat | 51 g |
| Saturated Fat | 15 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 30 g |
| Cholesterol | 197 mg |
| Sodium | 1934 mg |
| Serving Size | 1 of 1 servings |
| Calories | 945 |
| Total Fat | 51 g |
| Saturated Fat | 15 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 30 g |
| Cholesterol | 197 mg |
| Sodium | 1934 mg |