
Waffle Breakfast Sandwiches
Category
Breakfast & Brunch
Servings
4
Prep Time
5 minutes
Cook Time
15 minutes
Ingredients
- 8 pieces bacon, cooked
4 ounces Cabot Extra Sharp Cheddar Cheese, cut into 12 slices
- 4 6-inch round frozen waffles
- 4 eggs
2 teaspoons Cabot Salted Butter

Directions
- PREHEAT oven to broil.
- PLACE bacon on a sheet pan and cook it in the oven on the middle rack. Cook for approximately 5 minutes (depending on the thickness of the bacon. Add more cooking time for extra thick bacon.) Remove and set aside to cool slightly.
- TOAST each frozen waffle until brown and slightly crispy in your toaster/toaster oven. Place toasted waffles on a baking sheet and layer the slices of Cabot Extra Sharp Cheddar evenly divided on each waffle. Broil on the middle rack of the oven for 3-4 minutes until the cheese is melted. Remove from the oven and cut each waffle in half.
- PREHEAT a large nonstick pan over medium high heat for 2 minutes, then reduce heat to medium low. Add the butter to the pan and allow it to melt. Crack the eggs into the pan carefully to avoid breaking the yolks.
- COOK the eggs until the edges are crisp and golden, and the egg whites are opaque. The yolk will still be runny. Total cook time for a runny yolk is 2-2 ½ minutes. Remove from the pan and set aside.
- LAYER 2 pieces of bacon on one side of each waffle, the top with the fried egg. Top with the other half of the waffle, making a sandwich from each full waffle. Each sandwich will be the shape of a half circle.
Nutrition
Nutrition
- Serving Size
- 1/4 recipe
- per serving
- Calories
- 290
Amount/Serving
% Daily Value
- Fat
- 18 grams
- 28%
- Saturated Fat
- 7 grams
- 35%
- Cholesterol
- 220 milligrams
- 73%
- Sodium
- 540 milligrams
- 23%
- Carbs
- 14 grams
- 5%
- Fiber
- 0 grams
- 0%
- Sugar
- 1 grams
- Protein
- 15 grams
- Calcium
- 180 milligrams
- 20%