For monster eyes, press 1 blueberry into the center of each of 6 raspberries. Thread each onto the end of a toothpick or 4-inch bamboo skewer; set aside.
It’s not as scary as it looks—both kids and adults will enjoy this spine-chilling breakfast-dinner (brenner) sandwich.
Servings and Ingredients
|6 small Basket & Bushel blueberries, plus additional for serving
|6 Basket & Bushel raspberries, plus additional for serving
|3 fully cooked pork sausage patties
|3 Hy-Vee large eggs, beaten
|1 (11.6-oz.) pkg. frozen thick and fluffy blueberry waffles, toasted
|6 slice(s) American singles cheese slices
|Full Circle Market organic 100% pure maple syrup, for serving
Things To Grab
- Toothpicks or 4-inch bamboo skewers
- Medium nonstick skillet
- Hy-Vee nonstick cooking spray
- Silicone spatula
Lightly spray a medium nonstick skillet with nonstick spray. Add sausage patties; cover. Heat over medium-high heat for 3 minutes. Uncover and continue heating for 2 to 3 minutes or until heated through, turning frequently. Remove from skillet; cover to keep warm.
Remove skillet from heat; lightly spray with nonstick spray. Heat skillet over medium heat. Pour beaten eggs into skillet; gently stir with a silicone spatula until eggs begin to set. Use spatula to carefully lift the cooked edge and tilt skillet so uncooked egg mixture flows underneath. Cook for 1 to 2 minutes or until set. Divide eggs into 3 portions.
To assemble, top 3 waffles with egg portions and sausage patties. Overlap 2 cheese slices on top of each with cheese corners hanging over edge. Top with remaining waffles to form sandwiches. Push 2 monster eye skewers into the top of each sandwich. Serve with maple syrup and additional blueberries and raspberries, if desired.