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Breakfast Waffle Sandwich

Making up this decadent savory breakfast waffle sandwich are herby cheesy waffles, juicy sausage, crispy bacon, a yolky fried egg, crisp lettuce, and fresh tomato and avocado.

Breakfast waffle sandwich with egg yolk dripping.

Jessica Halverstadt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.

What’s to love about this recipe?

  • The waffles! These waffles are the perfect vehicle for this savory breakfast sandwich. They are cheesy, loaded with herbs like rosemary and parsley, and have plenty of garlic and onion to boot. They are delicious on their own so if you don’t feel like going through the hassle of making this sandwich, I urge you to at least make the waffles. You won’t regret it.
  • It’s loaded! This breakfast waffle sandwich will fill. you. up. For realzzzz!!!! Since it is so filling it’s a great option for brunch. With so much protein you can easily make it until dinner without another meal.
  • It’s easy! Although there are a lot of components, this sammie is quite easy to make. The sausage and bacon are cooked up together in the oven while you whip of the waffles. Then all that’s left to do is to fry up the eggs and put it all together. It’s as simple as that.
Two breakfast sandwiches on a sheet pan.

Ingredients (+ notes & substitutions)

Ingredients for breakfast waffle sandwich (see recipe card).
  • Ground pork sausage: Regular, mild, or hot; the choice is yours!
  • Bacon: Normally I would recommend thick-cut bacon but this sandwich is already loaded with protein so I don’t really find it necessary. It certainly wouldn’t hurt, however. 😉
  • All-purpose flour: For the waffles.
  • Baking powder: For leavening.
  • Dried parsley: Because everything is better with herbs.
  • Dried rosemary: I hope you like rosemary because it really shines through and takes these waffles to the next level.
  • Garlic powder: Because no recipe is complete without garlic.
  • Kosher salt
  • Onion powder
  • Ground black pepper
  • Buttermilk: Buttermilk adds some additional fat and flavor as well as softens the texture. If you don’t have buttermilk, regular milk is a fine alternative.
  • Unsalted butter: If you only have salted butter, don’t fret! Simply leave out the added salt.
  • Large eggs: For the waffle batter and to fry up for the sandwiches.
  • Cheddar cheese: The cheese is incorporated into the waffle batter.
  • Lettuce: For some freshness.
  • Tomato: Let me tell you, this waffle sandwich is rich!! The tomato really helps cut some of the richness and balances out the flavor profile so don’t skip it – unless you really don’t care for tomatoes.
  • Avocado: Not that it needs any additional fat but I love to add some sliced avocado. It’s definitely optional, however.

How do you make breakfast waffle sandwiches? (+ tips)

  1. Preheat the waffle iron and the oven to 400 degrees. For easier clean-up line a baking sheet with tinfoil. If you have one, set a wire cooling rack atop it. Using a wire cooling rack keeps the bacon (and sausage in this case) from swimming in grease, allowing it to crisp up better.
  2. Divide the sausage into four equal portions and form them into patties approximately 3-inches in diameter.
  3. Arrange the bacon and the sausage patties in a single layer atop the baking sheet and bake for 15-20 minutes or until bacon is brown and crispy and the sausage is browned and cooked through.
Sausage patties and bacon on a wire cooling rack.

4. Meanwhile, in a medium bowl, whisk together the flour, baking powder, parsley, rosemary, garlic powder, salt, onion powder, and black pepper.

5. Add the buttermilk, butter, and egg and stir until just combined, then stir in the cheddar cheese. There should still be some small lumps.

Flour mixture and batter mixture side by side.

6. If using a 4″ mini waffle iron, ladle approximately 1/4 cup waffle batter and cook for 2-3 minutes until slightly browned. If using a large square waffle iron, ladle half of the batter and cook until slightly brown and crispy. Repeat with the remaining batter. The large square waffles will need to be broken into four pieces.

Waffles on a wire cooling rack.

7. Heat a non-stick skillet over medium heat. Liberally coat the skillet with oil or butter and crack the eggs into it; fry for two minutes or until all but 1/2-inch of egg whites have set. Gently flip the eggs and fry for an additional 30 seconds to one minute or until egg whites have completely set and yolks have thickened, but not hardened. Remove the eggs from the skillet and set them aside.

Fried eggs in a skillet.

8. To assemble: Layer a waffle with a sausage patty, bacon, fried egg, lettuce, tomato, and avocado and top with another waffle. Serve warm.

How to store

Wrap tightly in plastic or bees wrap and refrigerate for up to five days.

Waffle breakfast sandwich.
Close up of breakfast waffle sandwich.

More savory breakfast options:

  • Bacon, Egg, and Cheese Breakfast Sandwich w/ Lemon Dill Aioli: 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.
  • Huevos Rancheros Breakfast Casserole: This quick and easy huevos rancheros breakfast casserole is packed full of flavor and gluten-free. It’s layered with corn tortillas, chorizo, poblano, goat cheese, salsa verde, more goat cheese, and of course – eggs!! Crown it with your favorite toppings and enjoy.
  • BLT Cast-Iron Breakfast Pizza: This BLT cast-iron breakfast pizza starts with a homemade dough sprinkled with everything bagel seasoning, is slathered in pesto, and topped with fresh mozzarella, tomatoes, bacon, eggs, and fresh greens.

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 ♥

Three sandwiches.

Breakfast Waffle Sandwich

Yield: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Making up this decadent savory breakfast waffle sandwich are herby cheesy waffles, juicy sausage, crispy bacon, a yolky fried egg, crisp lettuce, and fresh tomato and avocado.

Ingredients

  • 1 pound ground pork sausage
  • 4 slices bacon
  • 1 cup all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1 cup buttermilk
  • 1/4 cup unsalted butter, melted
  • 5 large eggs, divided 
  • 1/2 cup shredded cheddar cheese
  • Lettuce
  • 4 slices tomato
  • Sliced avocado (optional) 

Instructions

  1. Preheat the waffle iron and the oven to 400 degrees. For easier clean-up line a baking sheet with tinfoil. If you have one, set a wire cooling rack atop it.
  2. Divide the sausage into four equal portions and form into patties approximately 3-inches in diameter.
  3. Arrange the bacon and the sausage patties in a single layer atop the baking sheet and bake for 15-20 minutes or until bacon is brown and crispy and the sausage is browned and cooked through.
  4. Meanwhile, in a medium bowl, whisk together the flour, baking powder, parsley, rosemary, garlic powder, salt, onion powder, and black pepper.
  5. Add the buttermilk, butter, and egg and stir until just combined, then stir in the cheddar cheese. There should still be some small lumps.
  6. If using a 4" mini waffle iron, ladle approximately 1/4 cup waffle batter and cook for 2-3 minutes until slightly browned. If using a large square waffle iron, ladle half of the batter and cook until slightly brown and crispy. Repeat with the remaining batter.
  7. Heat a non-stick skillet over medium heat. Liberally coat the skillet with oil or butter and crack eggs into it one at a time; fry for two minutes or until all but 1/2-inch of egg whites have set. Gently flip eggs and fry for an additional 30 seconds to one minute or until egg whites have completely set and yolks have thickened, but not hardened. Remove eggs from skillet and set aside.
  8. To assemble: Layer a waffle with a sausage patty, bacon, fried egg, lettuce, tomato, and avocado and top with another waffle. Serve warm.

Storage: Wrap tightly in plastic or bees wrap and refrigerate for up to five days.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 802Total Fat: 59gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 360mgSodium: 1882mgCarbohydrates: 32gFiber: 2gSugar: 5gProtein: 35g

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

Did you make this recipe?

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marilyn hall

Friday 12th of March 2021

I didn't like waffles until I ate these-this sandwich is to die for!

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