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Bacon and Egg Waffle Sandwich

Marybeth Feutz
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! This recipe was adapted from one in "Mom Knows Best" from Gooseberry Patch.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Servings 4 sandwiches


  • 8 eggs beaten
  • 1/2 cup milk
  • 4 teaspoons butter divided
  • 1/2 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 1/4 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.

To freeze sandwiches:

To thaw sandwiches:

  • 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.
Tried this recipe?Let us know how it was!