DIRECTIONS

In a large nonstick skillet, melt butter over medium-high heat. Whisk the eggs, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
    As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, cut into four wedges.
    Meanwhile, prepare waffles according to package directions. For each sandwich, place one waffle on a plate. Layer with an omelet wedge, two bacon strips and another waffle. Serve with syrup. Yield: 4 servings.