Waffle Breakfast Sandwich


Waffle breakfast sandwich

This recipe is inspired by the delicious waffle sandwiches at Poppy's Frozen Yogurt & Waffle Shop in Tahoe City, CA.

INGREDIENTS

Waffle

1 cup (g) all-purpose flour
1 ½ tsps (g) baking powder
¼ tsp (g) salt
1 ½ tbsps (g) sugar
1 (g) egg, slightly beaten
1 cup (g) milk
2 tbsps (g) butter
1 (g) jalapeno, finely minced
6 tsps (g) bacon bits, vegetarian

Filling

6 (g) egg
cup (g) milk
2 tbsps (g) butter
3 tbsps (g) chives, finely chopped
cup (g) cheese, grated Parmesan
4 slices (g) American cheese
¾ tsp (g) salt

INSTRUCTIONS

  1. Beat the 6 eggs together in a mixing bowl.
  2. Add 3/8 cup milk and chopped chives and salt.
  3. Mix the waffle batter thoroughly in another mixing bowl.
  4. Heat a frying pan to high heat and melt the 2 tbsp of butter.
  5. Once the butter has browned, pour the egg & chives mixture into the frying pan.
  6. Scramble the eggs until it is fully cooked. Turn off the heat.
  7. Mix in the grated Parmesan cheese and bacon bits.
  8. Heat the waffle iron to medium high heat.
  9. Using a 1/2 cup measuring cup, spoon the waffle batter into the waffle iron and close the top lid. Cook for 4-5 minutes. Repeat with the remaining batter. You'll make approximately 4 waffles.
  10. To assemble the waffle sandwich, place a slice of American cheese on one side of a waffle. Top with the scrambled eggs and fold the waffle in half to form a sandwich.
  11. Serve immediately while hot.
Waffle breakfast sandwich ndata

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