Waffle Sandwich – Egg & Cheese Between Two Waffles
A good breakfast doesn’t need to be complicated. This waffle sandwich is warm, cheesy, and easy to make, with a golden egg tucked between two crispy waffles. It’s the kind of meal you can pull together on a busy morning and still feel like you treated yourself.
Whether you’re feeding kids, fueling up before work, or just craving something cozy, this hits the spot. You can keep it simple or dress it up—either way, it’s satisfying.
Ingredients
Method
- Toast the waffles: Toast your waffles until golden and crisp. Don’t skip this—crisp waffles hold up better against the warm egg and cheese.
- Heat your pan: Set a nonstick skillet over medium heat. Add the butter or oil and let it melt and coat the pan.
- Cook the egg: Crack the egg into the pan. For a tidy sandwich, you can lightly scramble it, or cook it fried-style. If frying, cook until the whites are set, then flip for over-easy or over-medium. Season with a pinch of salt and pepper.
- Melt the cheese: Place the cheese slice on top of the egg for the last 20–30 seconds of cooking to soften. If scrambling, fold the cheese in right at the end so it melts through.
- Build the base: Place one toasted waffle on a plate. If you’re using spreads like Dijon or a touch of maple syrup, add them now in a thin layer.
- Add extras: Layer on bacon, ham, or spinach if you like. Keep add-ons light so the sandwich stays easy to eat.
- Add egg and cheese: Slide the egg with melted cheese onto the waffle.
- Top and press: Cap with the second waffle. Press gently so everything settles and the cheese adheres a bit.
- Serve: Eat as is, or slice in half for easier handling. A little hot sauce or cracked pepper on top is great.
What Makes This Special
This sandwich combines the best of breakfast in one handheld bite: soft egg, melted cheese, and crisp waffles with a hint of sweetness. The textures balance each other—crispy on the outside, creamy inside.
It’s quick, customizable, and works with fresh or frozen waffles. Most importantly, it’s budget-friendly and uses ingredients you probably have on hand. That makes it perfect for weekdays, weekends, and everything in between.
Ingredients
- 2 waffles (frozen or homemade)
- 1 large egg
- 1 slice cheese (American, cheddar, or Swiss)
- 1 tablespoon butter or oil (for cooking)
- Pinch of salt and black pepper
- Optional add-ons: 1-2 slices cooked bacon or ham, a handful of baby spinach, sliced tomato, hot sauce, a drizzle of maple syrup, or a smear of Dijon
How to Make It
- Toast the waffles: Toast your waffles until golden and crisp. Don’t skip this—crisp waffles hold up better against the warm egg and cheese.
- Heat your pan: Set a nonstick skillet over medium heat.
Add the butter or oil and let it melt and coat the pan.
- Cook the egg: Crack the egg into the pan. For a tidy sandwich, you can lightly scramble it, or cook it fried-style. If frying, cook until the whites are set, then flip for over-easy or over-medium.
Season with a pinch of salt and pepper.
- Melt the cheese: Place the cheese slice on top of the egg for the last 20–30 seconds of cooking to soften. If scrambling, fold the cheese in right at the end so it melts through.
- Build the base: Place one toasted waffle on a plate. If you’re using spreads like Dijon or a touch of maple syrup, add them now in a thin layer.
- Add extras: Layer on bacon, ham, or spinach if you like.
Keep add-ons light so the sandwich stays easy to eat.
- Add egg and cheese: Slide the egg with melted cheese onto the waffle.
- Top and press: Cap with the second waffle. Press gently so everything settles and the cheese adheres a bit.
- Serve: Eat as is, or slice in half for easier handling. A little hot sauce or cracked pepper on top is great.
Storage Instructions
This sandwich is best fresh, but you can make parts ahead.
Cook extra waffles and freeze them in a sealed bag for up to 2 months. Reheat in a toaster until crisp. If you want grab-and-go sandwiches, assemble with scrambled eggs and cheese (avoid watery add-ins), wrap tightly in foil, and refrigerate for up to 24 hours.
Reheat in a toaster oven at 350°F (175°C) for 8–10 minutes. For longer storage, freeze individually wrapped sandwiches for up to 1 month, then reheat from frozen in a 350°F (175°C) oven or toaster oven for 15–18 minutes. Avoid microwaving if possible—it can make the waffles soggy.
Why This is Good for You
- Protein for staying power: The egg and cheese give you protein and fat, which help you feel full and steady your energy.
- Custom carbs: Choose whole-grain or high-protein waffles for more fiber and fewer crashes.
- Balanced bites: Add spinach or tomato for vitamins and a bit of freshness without much effort.
- Portion control: It’s a compact meal that satisfies without a pile of dishes or a long cook time.
What Not to Do
- Don’t skip toasting the waffles: Soft waffles will go soggy fast and won’t support the fillings.
- Don’t overload the sandwich: Too many wet toppings (thick tomato slices, heavy sauces) can make it messy and soggy.
- Don’t cook the egg on too high heat: You’ll get rubbery whites and browned edges.
Medium heat is your friend.
- Don’t add cheese too early: It can stick to the pan and burn. Melt it right at the end.
- Don’t rely on the microwave for reheating: It ruins the crisp factor. Use a toaster or oven for best texture.
Variations You Can Try
- Sweet-heat: Add a drizzle of hot honey or a swipe of pepper jelly under the egg.
- Maple bacon: Brush cooked bacon with a bit of maple syrup and black pepper, then layer it in.
- Green & melty: Use Swiss or provolone and add baby spinach or arugula for a fresh bite.
- Southwest: Sprinkle a pinch of chili powder on the egg, use cheddar, and add a thin smear of salsa.
- Caprese-ish: Mozzarella, a thin tomato slice, and a few drops of balsamic glaze.
Keep it light to avoid sogginess.
- Breakfast club: Egg, ham, and a tomato slice with a touch of Dijon for a deli-style twist.
- Make it hearty: Use two eggs scrambled, or add a plant-based sausage patty.
- Gluten-free or high-protein: Swap in your favorite specialty waffles to fit your needs.
FAQ
Can I use frozen waffles?
Yes. Frozen waffles work perfectly—just toast them until fully crisp and hot. If your toaster has a “frozen” setting, use it for best results.
What’s the best cheese for this?
American cheese melts the smoothest, but cheddar, Swiss, provolone, or pepper jack are all excellent.
Use what you have and what you like.
How do I keep the egg from running out?
Cook the egg over-medium so the yolk is just set, or scramble it. You can also use an egg ring to keep it neat and round.
Can I make it dairy-free?
Yes. Use oil instead of butter and a dairy-free cheese slice.
Check your waffle ingredients to make sure they’re dairy-free too.
How do I keep the sandwich from getting soggy when packed?
Toast the waffles well, avoid wet sauces, and stick to scrambled eggs rather than runny yolks. Wrap in foil and reheat in a toaster oven if needed.
What if I don’t have a nonstick pan?
Use a well-seasoned cast-iron or stainless pan with a bit more butter or oil. Let the egg set before moving it to prevent sticking.
Can I add vegetables?
Definitely.
Spinach, arugula, or thin tomato slices work well. Keep veggies dry and use light layers to maintain the waffle’s crispness.
Is there a way to make this ahead for a crowd?
Batch-cook scrambled eggs on a sheet pan, toast waffles in rounds, and set up a topping station. Assemble just before serving so everything stays crisp and warm.
Wrapping Up
This waffle sandwich is simple, fast, and reliably good.
You get crispy edges, a soft egg, and melty cheese in every bite—no fuss, no special gear. Keep it classic or add your own spin, and you’ve got breakfast (or lunch!) that feels a little indulgent without taking all morning. It’s a small win you can taste.
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