- 1 tablespoon butter
- 8 Eggland's Best Eggs
- 1/4 teaspoon salt
- Dash pepper
- 8 frozen waffles
- 8 bacon strips, cooked and drained
- Maple syrup
- 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.
Originally published as Waffle Sandwiches in Quick Cooking March/April 2001, p38
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Reviewed May. 3, 2014
This is great if you cut the sandwich in half, and then dip in syrup. Yum!
Reviewed Feb. 11, 2014
Seriously, this is not a recipe!!!!