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Tuesday, May 16 2017


2 - eggs, lightly beaten
2 - tablespoons milk
1/4 - teaspoon salt
1/8 - teaspoon ground black pepper
2 - x-inch? frozen waffles, thawed
1 - tablespoon butter, melted
2 - slices cheese (american, cheddar, colby jack, etc)
2 - slices bacon, crisp cooked
Toppers such as avocado, tomato, spinach, etc. (optional)


In a small bowl beat together eggs, milk, salt, and pepper. Lightly coat a 6-inch nonstick skillet with nonstick cooking spay. Preheat skillet over medium heat. Add egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a large spoon or spatula, lift and fold partially cooked egg mixture so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat immediately.

Brush one side of each waffle with melted butter. Top the unbuttered side of one waffle with 1 slice of cheese, the eggs, bacon, remaining slice of cheese, and any additional Toppings, if desired. Top with remaining waffle, buttered side up. Return skillet to medium heat and cook sandwich for 3 minutes per side or until waffle is golden and cheese melts. To serve, slice in half.

Posted by: AT 02:16 am   |  Permalink   |  Email