These Bacon and Egg Waffle Sandwiches are the perfect hot breakfast on busy mornings. Skip the drive-through and grab one of these from your freezer!
Bacon & Egg Waffle Sandwich
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I love a hot breakfast, but we don’t always have time to sit down and enjoy breakfast before we need to run out the door. These Bacon & Egg Waffle Sandwiches can be enjoyed sitting down as a family or while you’re on the go. Make up a big batch and freeze them for a hot breakfast any time!
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This recipe is adapted from one I found in “Mom Knows Best” by Gooseberry Patch. When it comes to this cookbook, Mom certainly DOES know best! Everything I have cooked from this book so far has been great!
Cook up a big tray of bacon in the oven. While the bacon is cooking in the oven, make your eggs on the stove. If you have extra bacon (who has leftover bacon?), eat it on the side or save it to make these Chicken Bacon Melts for dinner.
You can use whatever kind of eggs you want. I buy white eggs from the grocery store. (Because they are less expensive, and we eat a lot of eggs!) Sometimes our friends give us free eggs, and we’ll eat those, too! We have friends who raise chickens that lay white, brown, and even blue eggs. It’s fun to see the different colors in our refrigerator sometimes!
If you want, you can use homemade waffles for these sandwiches. I didn’t want to take the extra time. So I just used frozen waffles and toasted them. The nice thing about frozen waffles is that they cook up quick and they are perfect every time!
You can make a double batch of Bacon & Egg Waffle Sandwiches and freeze them for a fast breakfast later. Just wrap each sandwich in paper towels. Then pack the sandwiches in a Ziploc freezer bag. When you’re ready to eat one, pop it in the microwave for about 60 seconds on each side. Ta da, hot breakfast to go!
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Printable Recipe Card for Bacon & Egg Waffle Sandwich
- 8 eggs, beaten
- ½ cup milk
- 4 teaspoons butter, divided
- ½ cup shredded Cheddar cheese, divided
- 1 pound bacon, cooked crisp (I like to cook bacon in the oven while I'm working on the eggs)
- 8 frozen waffles, toasted
- Whisk eggs and milk together in a large bowl.
- Melt 1 teaspoon butter in a small skillet over medium heat.
- Add ¼ of egg mixture and cook like an omelet. Pour the eggs in the pan; do not touch until set. Flip eggs over once (like a pancake) with a spatula. Top with 2 Tablespoons cheese and fold in half.
- Place cooked eggs on one waffle. Top with bacon and second waffle.
- Repeat to make 4 sandwiches.
- Assemble sandwiches and let cool.
- Wrap each sandwich in paper towels.
- Place all sandwiches inside a gallon-sized Ziploc freezer bag and freeze.
- Take one sandwich out of freezer bag.
- Place on a plate, and microwave on high for 60 seconds. Turn sandwich over and microwave for an additional 60 seconds.
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