Waffle Egg & Cheese Sandwich

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I tried this recipe after seeing it on Muffin Tin Mom a while back. I had one child not too fond of it, but she also doesn’t like eggs a whole lot. This recipe is from Incredible Egg, if you haven’t already, check out their site, they have tons of great recipes!

Ingredients:

  • Frozen Waffles (2 per sandwich)
  • 1 egg, beaten
  • 1 slice colby-jack or american cheese
  • optional: 1 slice Canadian bacon

Directions:

  • HEAT oven to 400°F. Spray baking sheet with cooking spray and put frozen waffles on baking sheet.
  • Spoon egg over waffles, spreading to fill cavities. (Careful here, it overflows quickly!) Top with Canadian bacon slice.
  • BAKE in 400°F oven until egg is set and waffles are crisp, 10 to 12 minutes.
  • TOP one waffle with cheese. COVER with remaining waffle and press together. LET STAND 1 minute to allow cheese to melt.

Serve with your favorite fruit or smoothie and enjoy!

8 Comments

  • Jenny July 6, 2010 at 4:58 am

    Wow, simple! Thanks for sharing!

    Reply
  • Mama to 4 July 6, 2010 at 5:25 am

    Yum! What time is breakfast tomorrow? 🙂

    Reply
  • Anita C. McCants July 6, 2010 at 9:06 am

    After reading this I must nowpause to make breakfast. Iactually have all the ingredientsto make the Waffle, Egg & CheeseSandwich :^)

    Reply
  • Elizabeth July 6, 2010 at 9:42 am

    I'm not big on eggs either but that sounds yummy. I have a waffle sandwich for breakfast a few times a week. But usually I use peanut butter and honey. It's portable.

    Reply
  • Manda July 6, 2010 at 5:18 pm

    I made these just now. I even sent hubby to the store for Eggos. I guess they weren't frozen enough. The egg never set, but just soaked into the waffle. It was a big hit anyway.

    Reply
  • Sharyn July 6, 2010 at 8:16 pm

    That does look yummy, a bit like french toast with a cool twist. TFS!

    Reply
  • muffintinmom July 10, 2010 at 9:59 am

    we loved it. My husband, myself and girl especially. What I loved was that it was pretty filling and tasty to boot, and it is great paired with fruit.

    Reply
  • Laurie Cassano August 3, 2011 at 7:33 am

    I just made these this morning and all of us LOVED them!

    Reply

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