Egg and cheese waffle sandwich

This Recipe includes:

	Plain waffles – plain eggo waffles (or any other brand) are preferable, rather than a flavored version.
	Eggs – for plenty of protein
	Cheese – any type of grated cheese (gruyere, parmesan, cheddar, emmental, etc.)
	Lemon juice – for a bit of tang
	Cream cheese – I’m using Philadelphia cream cheese, but I have also used greek yogurt for a lower fat version
	Parsley – 2-3 sprigs of chopped parsley
	Garlic – garlic powder to flavor the cream cheese, but you can also use crushed garlic.
	Salt and pepper

When all you have is waffles in the house and you’re looking for ways to spice them up, this delicious egg and cheese waffle sandwich may become your new favorite thing.

The classic breakfast ingredients just got a new twist that may let you get away with serving this for a lunch or dinner that no one is going to complain about.

Now, you can serve it as a Scandinavian style open-faced sandwich, or top it with a 2nd waffle to make a proper sandwich (if you want to carry it to the office, for example).

Other variations of this sandwich is to switch up the toppings on the waffle with some smoked salmon and cream sauce.

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Egg and cheese waffles sandwich

An easy egg and cheese on waffle recipe that can be made in 10 minutes or less.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Breakfast

Cuisine American

Servings 4

Calories 375 kcal

Equipment

• Le Creuset Enameled Cast Iron Heritage Tart Tartin Dish
• Tramontina Gourmet 3 Piece Stainless Steel Mixing Bowl Set
• Christopher Kimball’s Milk Street Traverse Power Whisk

Ingredients

  

1x2x3x

• 8 medium-sized plain waffles
• 6-8 eggs
• 1 cup of grated cheese eg. emmental, gruyere, cheddar, etc.
• 1 cup of cream cheese or greek yogurt
• 1 teaspoon of garlic powder
• 2 tablespoons of lemon juice
• 2-3 sprigs of chopped parsley
• pinch of salt and pepper

Instructions

 

• Cook the waffles in the toaster oven.
• In a bowl, mix the cream cheese in with the salt, pepper, garlic, and lemon juice.
• Chop the parsley into small pieces and mix it into the cream cheese spread.
• Place the waffles flat on a plate, and spread some cream cheese spread on each one.
• In a bowl, crack open the eggs and mix with a pinch of salt, pepper and grated cheese.
• Brush a small nonstick skillet with olive oil or butter and bring to medium heat.
• Reduce the heat slightly and add the egg and cheese mixture to make scrambled eggs.
• At low-medium heat, cook the eggs while gently folding and stirring with a wooden or rubber spatula so that the egg doesn't stick.
• Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains.
• Top the waffles with the egg and cheese mixture.
• Add a waffle on top to serve as a sandwich or serve it as an open-faced sandwich.
• Enjoy while warm.

Notes

This recipe counts 2 waffles per person, but you can adjust quantities as you wish.

Nutrition

Serving: 1gCalories: 375kcalCarbohydrates: 11gProtein: 27gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 11gCholesterol: 423mgSodium: 488mgSugar: 3g

Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.

What to serve with it?

This egg and cheese waffle sandwich can easily be served it with any sort of salad or vegetable, such as air fryer garlic fries or a gizzard salad with balsamic vinaigrette dressing. You can also serve it with a soup like this homemade carrot soup.

How to store it?

If you do wish to prepare this egg and cheese waffle sandwich in advance, I recommend keeping the cooked scrambled eggs in a separate glass container than the waffle, so that the waffle doesn’t become damp.