It’s Thanksgiving week! Yay! I have to work for a few days, but the week ends with eating pie and shopping, so I guess I’ll survive. I’m working on updating my Holiday meal plan post with all the best Thanksgiving recipes, but for now I’m taking a break from pie and cranberry sauce to remind us what’s really important…..waffles.
I just posted a Waffle Breakfast Strata last week, and now these waffle breakfast sandwiches are…well…everything we need. Crispy waffles, sausage, eggs, and a yummy sauce. Breakfasts pre-made and ready to heat-and-eat all week long? That’s a win. I simply make a batch of these, wrap them in foil, and refrigerate. Then when I am ready to eat one, pop it in the toaster oven (in the foil) for about 20-25 mins at 375. It’d probably work to warm them up in a air fryer, but I haven’t tried that yet.
My original inspiration for these sandwiches were my cutie mini waffle maker. Of course if you have a bigger waffle maker, you can just cut them into quarters to make these sandwiches. But then I found out that my friend was spending $11 on breakfast sandwiches. Thats $55 in 1 week! What?! No sir. Not when we can make yummy, high quality sandwiches ourselves! You could make an awful lot of these for $55! So skip the expensive take-out and make your own!
You start with a batch of my Crispy Grain-Free Waffles, then load them up with eggs, your favorite breakfast sausage, and why not top it off with a creamy black pepper and maple sauce. They’re well worth the effort to have a batch of these super filling breakfast sandwiches in the fridge (and more dollars left in your pocket).
Waffle Breakfast Sandwiches
Ingredients
1 batch of Crispy Grain-Free Waffles
1 lb. breakfast sausage
5 eggs
1/2c Easiest Mayo
1 1/2t maple syrup
3/4t black pepper
1/4t salt
Method
While you’re making the waffles (just don’t forget about them), heat up a skillet over medium heat.
Divide the sausage into 5 large, thin patties.
Cook them in the hot skillet for about 4 minutes per side.
Lay out 5 waffles to be the bottoms of your sandwiches. Top each one with one of the sausage patties.
Cook your eggs however you’d like. Scrambled eggs work better if you’re prepping them ahead of time, but I like yolky eggs if you’re eating them right away. Top each sausage patty with one egg.
Whisk together the mayonnaise, syrup, pepper, and salt together until smooth.
Spread the sauce on the remaining waffles, and place them on top of everything to make a sandwich.
Eat them right away and have the best breakfast ever, or wrap them in foil and refrigerate them until you’re ready for them.
Are you adding these to your meal prep rotation? Take a picture of your creation and tag me on Instagram with #ideatthatfoodtoo. Wanna save this recipe for later? Click the image below to Pin it for later!
