Waffle Breakfast Sandwiches

5 from 3 votes

Waffle Breakfast Sandwiches

Waffle Breakfast Sandwiches – these easy breakfast sandwiches take classic breakfast staples and combine them into a fun out-of-the-box breakfast idea.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings: sandwiches

Calories: 529kcal

Author: Jessica Burgess

Ingredients

8 waffles store-bought frozen works great
8 eggs
2 tablespoons milk
2 tablespoons butter
1 teaspoon kosher salt or to taste
½ teaspoon ground black pepper or to taste
8 slices cooked bacon crispy - See how to cook bacon
4 slices American cheese
pancake syrup optional, for drizzling

Instructions

Toast the waffles until they are golden brown and crisp. Set aside on a plate.
Cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain the excess grease.
In a mixing bowl, crack 8 large eggs and add 2 tablespoons of 2% milk, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper. Using a whisk or fork, beat the mixture briskly until the yolks and whites are fully blended and the surface appears slightly bubbly. This step incorporates air into the eggs, which helps achieve a light and fluffy texture when cooked.
Heat a nonstick skillet over medium-low heat. Add 2 tablespoons unsalted butter and let it melt gently, coating the bottom of the pan. Pour the whisked eggs into the pan. Let them sit undisturbed for a few seconds until the edges begin to set.
Using a silicone spatula, gently push the eggs from the edges toward the center. Stir in a circular motion to create soft curds. Be careful not to over-stir, as this will break the texture. When the eggs are mostly set but still slightly wet, place four slices of American cheese over the eggs in four sections and heat until melted. Remove from heat and use your spatula to section the eggs into four equal portions.
Lay one waffle on a plate as the base. Place 2 slices of crispy bacon on the waffle. Top with 1 portion of fluffy scrambled eggs with cheese. Drizzle with pancake syrup if desired. Finish with a second toasted waffle on top. Repeat for all 4 waffle sandwiches.
Serve immediately while warm. Add extra syrup on the side for dipping.

Notes

Bacon Tip: Making sure your bacon is crispy, makes the sandwich easier to bite in to and eat.

Freezer Friendly: Assemble the sandwiches, allow them to cool and then wrap in aluminum foil, or my favorite, the "Press 'n Seal" wrap and then store in a freezer-safe bag for up to 3 months. When you’re ready to eat them, unwrap then pop them on a baking sheet for 5 to 10 minutes at 350 degrees F.

Nutrition