Robyn Parrish of Daly City, California starts the day off right by combining three favorite breakfast foods into one. The sandwiches are delicious with regular maple syrup or homemade Dutch Honey Syrup (below).
- 1 tablespoon butter
- 8 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
Reviews for Waffle Sandwiches
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review