Comprised of buttery waffles, a flavorful sausage patty, fluffy scrambled eggs, and melted cheese, this breakfast waffle sandwich is grilled to perfection. And it’s perfect for meal prep – freeze it then reheat it in an air fryer.
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What you’ll love about this recipe
- It’s simple! Despite the fact that the waffles are prepared from scratch, these breakfast sandwiches are quite simple to prepare. To make things even easier you can even use frozen waffles instead of homemade. Regardless, it only takes about 30-minutes to make ready.
- You can freeze them for later! For the last couple of weeks, I’ve been prepping these sandwiches on Sunday, wrapping them individually, and refrigerating/freezing them. My son can then pop one out, air fry it, and chow down before he goes to football practice bright and early in the morning. A winning recipe for busy moms, it’s a quick, easy, protein-packed breakfast.
- It’s better than fast food! This breakfast waffle sandwich is guaranteed to be better than anything you can get at a fast-food restaurant. It’s fresh, buttery, and all-around delicious. And did I mention that you can douse ’em in syrup? Yep, sooooo good!!!!
Ingredients (+ notes & substitutions)
- Breakfast sausage patties: You can purchase fresh or frozen sausage patties from the store or you can prepare the patties yourself. Because a lot of the sausage patties available for purchase are on the smaller side and because you only need four patties to prepare this recipe, I like to shape/press them myself. My family really likes Farmland Cured Pork & Bacon Sausage so that’s what I use.
- All-purpose flour: For the waffle batter.
- Baking powder: For leavening.
- Kosher salt: To season the eggs and the batter.
- Milk: Also for the waffle batter.
- Unsalted butter: You’ll need melted butter for the waffle batter, a little bit of butter for the scrambled eggs, and some to brush on the sandwiches before grilling. If you only have salted butter, leave out the added salt in the waffle batter.
- Eggs: For the waffle batter and you guessed it….the scrambled eggs.
- Ground black pepper: To season the eggs.
- Sliced cheese: You can choose whichever meltable cheese you like. Cheddar and pepper Jack are tasty but my personal recommendation is American cheese because it melts so nicely.
How to make this breakfast waffle sandwich (+ tips)
1. Preheat your oven to 400 degrees. Place the sausage patties on a small baking sheet and bake for 15-20 minutes until browned and cooked through. *For easy cleanup line the baking sheet with parchment paper.
2. Meanwhile, preheat your waffle iron. **A mini waffle iron works best but a large square waffle iron would work as well.
3. To prepare the waffle batter, whisk together the flour, baking powder, and salt in a medium bowl. Add the milk, melted butter, and egg and stir until just combined. There should still be some small lumps.
4. Ladle 1/4 cup of waffle batter into mini waffle iron or one cup into a large square waffle iron and cook for 2-3 minutes until the waffles are set and begin to brown just slightly. Since the waffles are going to be grilled they do not have to be as browned and crispy as normal. Repeat with the remaining batter.
5. Heat a medium non-stick skillet over medium-low heat. In a bowl or a liquid measuring cup, whisk together six eggs with two tablespoons of milk, 1/4 teaspoon kosher salt, and 1/8 teaspoon ground black pepper. Melt two tablespoons of butter in the skillet and swirl it to coat. Add the eggs and allow them to cook undisturbed for about 30 seconds, then use a spatula to lift and fold the eggs. Cook for another 15 seconds then repeat, lifting and folding until the eggs are softly set. This should take about 2 minutes total. Remove from heat and set aside.
6. Heat a large skillet, preferably cast-iron, over medium-low heat.
7. Layer three of the waffles with a sausage patty, then scrambled eggs and a slice of cheese before topping it with another waffle.
Butter the outer side of each sandwich and transfer the sandwiches to the hot skillet and cook on each side for about 2-minutes, until golden and crispy. Remove from heat and serve warm with syrup if desired. **If you used a large square waffle iron, you will need to cut the waffles into four portions for a total of eight.
Storage
Wrap tightly in plastic wrap, bees wrap, or tin foil and refrigerate for up to four days.
FAQ
Yes, you absolutely can! Skip direction numbers 2-4 and instead cook the waffles according to package instructions, then complete the remaining directions as written.
Yes!!! In fact, since these breakfast sandwiches are ideal for freezing they are great for meal prep. Tightly wrap the finished sandwiches in tin foil once they have cooled completely, stick them in the freezer, then pop one or more out when you need them.
The best way to reheat this sandwich is in an air fryer. Refrigerated sandwiches should be reheated at 340 degrees for ten minutes. If the center is still cold, air fry for one minute at a time at 340 degrees until cooked through.
For frozen sandwiches, remove the top waffle and place the two halves of the sandwich in the basket of your air fryer. Air fryer at 350 degrees for ten minutes. If still cold in the center, cook for one additional minute at a time until warmed through.
Recommended Products
More savory breakfast sandwiches you may enjoy:
- Bacon, Egg, and Cheese Breakfast Sandwich: This bacon, egg, and cheese sandwich is fresh and hearty making it great for brunch, lunch, or even dinner. It’s loaded with crispy bacon, fried over-easy eggs, melted Havarti cheese, lettuce, tomato, and homemade lemon dill aioli.
- Bacon, Egg, and Cheese Bagel with Cholula Hollandaise: The ultimate breakfast sandwich, this hearty bacon, egg, and cheese bagel finished off with a rich and creamy Cholula hollandaise sauce is STACKED.
If you make this breakfast waffle sandwich I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Breakfast Waffle Sandwich
Comprised of buttery waffles, a flavorful sausage patty, fluffy scrambled eggs, and melted cheese, this breakfast waffle sandwich is grilled to perfection. And it's perfect for meal prep - freeze it then reheat it in an air fryer.
Ingredients
To assemble
- 4 breakfast sausage patties (see notes)
- 6 large eggs
- 2 tablespoons milk
- 1/4 teaspoon kosher salt
- 2 tablespoons butter + more for butter
- 1/8 teaspoon ground black pepper
- 4 slices cheese, American, cheddar, pepper Jack
For the waffles
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup milk
- 1/4 cup unsalted butter, melted
- 1 large egg
Instructions
- Preheat your oven to 400 degrees. Place the sausage patties on a small baking sheet and bake for 15-20 minutes until browned and cooked through.
- Meanwhile, preheat your waffle iron. **A mini waffle iron works best but a large square waffle iron would work as well.
- To prepare the waffle batter, whisk together the flour, baking powder, and salt in a medium bowl. Add the milk, melted butter, and egg and stir until just combined. There should still be some small lumps.
- Ladle 1/4 cup of waffle batter into mini waffle iron or 1 cup into a large square waffle iron and cook for 2-3 minutes until the waffles are set and begin to brown just slightly. Repeat with the remaining batter.
- Heat a medium non-stick skillet over medium-low heat. In a bowl or a liquid measuring cup, whisk together six eggs with two tablespoons of milk, 1/4 teaspoon kosher salt, and 1/8 teaspoon ground black pepper. Melt two tablespoons of butter in the skillet and swirl it to coat. Add the eggs and allow to cook undisturbed for about 30 seconds, then use a spatula to lift and fold the eggs. Cook for another 15 seconds then repeat, lifting and folding until the eggs are softly set. This should take about 2 minutes total. Remove from heat and set aside.
- Heat a large skillet, preferably cast-iron, over medium-low heat.
- Layer three of the waffles with a sausage patty, then scrambled eggs and a slice of cheese before topping it with another waffle. Butter the outer side of each sandwich and transfer the sandwiches to the hot skillet and cook on each side for about 2-minutes, until golden and crispy. Remove from heat and serve warm with syrup if desired. **If you used a large square waffle iron, you will need to cut the waffles into four portions for a total of eight.
Storage: Wrap tightly in plastic wrap, bees wrap, or tin foil and refrigerate for up to four days.
Notes
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 657Total Fat: 47gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 436mgSodium: 1155mgCarbohydrates: 31gFiber: 1gSugar: 6gProtein: 28g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc
Ann
Sunday 3rd of July 2022
What a great idea! We love having breakfast sandwiches, and I love the idea of adding waffles! Thanks for the share!
Melinda
Thursday 30th of June 2022
Those buttery waffles are perfection. Such a great change of pace from using an English muffin or a tortilla for a breakfast sandwich. Thank you for sharing!
Brianna May
Thursday 30th of June 2022
I made this recipe last sunday for brunch. It was a total hit! I love this combination.
Julia
Thursday 30th of June 2022
This is genuisss, I'm usually not a huge fan of the biscuit like buns for breakfast sandwiches, but using the waffles made it so fun and the texture was a lot fluffier.
Luke Ratford
Thursday 30th of June 2022
The ultimate breakfast recipe, we love waffles, and this dish went down as a treat with the family :)