You hit snooze a few too many times. Now you’re rushing to get breakfast and out the door while stepping on Legos and trying to avoid the dog’s tail, which seems to be everywhere you try to put your foot.
Well, in my house it might be more like packing lunches, figuring out breakfast, braiding hair, grabbing printables and trying to get kids dressed who would rather be reading – and then finding missing shoes on your way out the door.
Either way, mornings can be hectic, but I’ve found a make-ahead breakfast that doesn’t have to be.
Think egg sandwich meets a waffle. It’s sweet. It’s savory. It’s whole grains and proteins, and if you add some spinach or tomatoes, it’ll even have veggies.
Here’s how to make your own Bacon Egg Cheddar Waffle.
Ingredients & Directions:
- 3 1/2 c. white wheat flour
- 4 eggs
- 3 c. sour milk
- 4 T. butter, melted
- 2 t. baking soda
- 1 t. salt
- 1 lb. of bacon, fried/baked/crispy 🙂
- 8 eggs + milk for mixing
- 1/2 c. cheddar
- butter for pan prep
- Whisk your eggs and milk together. In a warm pan, prepare the eggs omelet-style. I like to use a pan that’s about the same size as my waffle will be, so I sometimes cook the eggs in batches for easier assembly later.
- Add the cheese to the eggs when they’re almost cooked.
- Cook the waffles to your desired crispness.
- Slide one omelet between two waffles and top with several strips of bacon.
- Slice along the divider lines in your waffle (In my waffle maker, each waffle is divided into four sections, so each complete waffle sandwich divides into four smaller pieces for me).
- Serve immediately, or wrap with waxed paper and place into a zip-seal bag. Freeze for later use.
What’s your favorite to-go breakfast?