easter waffle breakfast sandwich

★★★★★ 1
a recipe by
Susan Feliciano
Oak Ridge, TN

I got this idea from a Kroger flyer about using eggs for Easter. It makes a very nice brunch dish and would be great with some sliced fresh strawberries on the side.

Blue Ribbon Recipe

These breakfast sandwiches were a big hit in the Test Kitchen. They have the perfect balance of savory and sweet. In our mind, putting an egg on any sandwich and it's an instant winner. We love the basic bacon, egg and Swiss cheese flavor combination. Dipping the sandwich into syrup was so good and created a sweet/salty flavor profile. The sandwich is just as good without the syrup too. Perfectly crisp on the outside and soft on the inside, the waffle makes a great base for this yummy breakfast sammie.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 6-7 waffles
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For easter waffle breakfast sandwich

  • WAFFLE BATTER
  • 2 c
    self-rising flour
  • 2 Tbsp
    sugar
  • 3 lg
    eggs, beaten
  • 1 tsp
    vanilla
  • 1/4 c
    oil
  • 2 c
    milk or buttermilk
  • FOR EACH SANDWICH
  • 1 slice
    Swiss cheese
  • 2 slice
    bacon, cooked
  • 1 lg
    egg, over-medium
  • powdered sugar
  • maple or strawberry syrup

How To Make easter waffle breakfast sandwich

  • Preheating a waffle iron.
    1
    Preheat waffle iron and brush with oil or shortening.
  • Batter ingredients in a bowl.
    2
    For waffle batter, place flour and sugar in a large mixing bowl. Make a deep well in the center and place the beaten eggs and all the liquid ingredients into the well.
  • Mixing ingredients together.
    3
    Beat by hand until all are combined and smooth.
  • Waffle cooked in the waffle iron.
    4
    Prepare waffles according to the manufacturer's instructions. Cook them until they are still a bit soft, not crisp. As they get done, remove to a plate and cover with foil to keep warm.
  • Fried bacon on a plate.
    5
    While waffles are cooking, fry bacon to desired doneness.
  • Egg frying in a pan.
    6
    Cook eggs, one at a time, in a bit of the bacon fat, turning once to an over-medium consistency.
  • A piece of Swiss cheese on half a waffle.
    7
    Assemble sandwiches: Cut one waffle in half and place one half on serving dish. Layer a slice of Swiss cheese on the waffle.
  • Bacon and egg added to the waffle.
    8
    Then stack on 2 slices of bacon and an over-medium egg.
  • Other half of waffle on top of sandwich.
    9
    Top with the other half of waffle and sprinkle with powdered sugar.
  • A side of syrup added to the plate with the waffle sandwich.
    10
    Serve with syrup on the side, if desired.
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