(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Melt 4 tablespoons of Country Crock® Original Spread in a medium pot over low heat. Add the leftover cheesy noodles to the pot to gently reheat them. Then add 1 ½ cup of the cheese and stir until combined and the cheese is melted.
Remove from heat and set aside.
In a separate bowl add the milk, flour, beaten egg, and pepper, then whisk to combine. Fold in your cheesy noodles until combined.
Preheat the waffle iron. When the waffle iron is hot, add a heaping teaspoon of Country Crock® Original Spread to the waffle iron. Scoop about ½ cup of batter into the center of the grate and sprinkle with more cheese.
Close the iron and cook until golden brown and crispy, about 5 minutes. Use forks or a spatula to carefully remove the waffle from the iron. Repeat until you’ve used up all the leftover noodles.
Heat a teaspoon of Country Crock® in a medium non-stick skillet on low heat. Crack an egg and slowly add it to the skillet. Cover with a lid until the yolk is set but still runny about 2 ½ minutes. Repeat with remaining eggs.
Top each waffle with a sunny side egg, fresh chives and salt and pepper to garnish.
What’s even better than using the same ingredients to make two delicious meals? Having someone make the grocery list for you. Here’s everything you need to make our Cheesy Cracker Noodle and Cheesy Noodle Waffle recipes:
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