Weather: 50 degrees, fair with smoke from a wildfire off in the distance
What I’m listening to: birds of all kinds chirping in the trees
The last time my kids requested waffles, I had quite a bit of leftover waffle batter leftover. I cooked up the rest of the batter, split the waffles into quarters, and put them into the freezer to use on another day. I simply pop the frozen waffles into the toaster or reheat them in larger quantities on a sheet pan in the oven. It’s a super handy trick when you don’t have the time to make a fresh batch. Or… when you want to transform them into something possibly even more delicious like a Waffle Breakfast Sandwich.
Messy? Possibly. Delicious? Absolutely!
Waffle Breakfast Sandwiches
Waffle breakfast sandwiches made with sausage, eggs, melty cheddar cheese, and drizzled with maple syrup. A family favorite for any meal of the day and a perfect use for leftover waffles.
Yields: 4 sandwiches
- 8 waffle quarters, hot
- 4 eggs, cooked over-medium (or to your preference; scrambled would even be tasty)
- 4 sausage patties, browned (or 8 slices bacon, crisp)
- 4 slices of cheddar cheese
- maple syrup
When the sausage patties are browned, top each patty with a slice of cheddar cheese. Lower the heat and cover the pan, cooking until the cheddar is melted.
!To Assemble the Sandwiches:
Place one hot waffle quarter on a plate, top with egg, sausage and cheese. Place another waffle quarter on top to form a sandwich. Drizzle maple syrup over the sandwich and serve. Repeat with remaining ingredients, making 4 sandwiches in all.