Wednesday, September 10, 2014
Combine the classic combination and pile it high on a sandwich and you've got one of the most iconic breakfast sandwiches ever. Not only are they a popular option and a standard breakfast item on menus across the country, they are also a go to option in the kitchen at home.
It's no news to any of you that have been visiting the blog for any amount of time that I love sweet and salty and that applies to breakfast too. I like to smear a thin layer of strawberry jelly across the bottom half of the biscuit waffle while it's warm, allowing the jelly to get into all the waffle nooks and melt just a bit. Then I layer the remaining ingredients and top it off with another waffle biscuit.
Bacon, Egg and Cheese Waffle Sandwiches
1 Can Pillsbury Grands Biscuits
8 Slices cooked bacon
5-6 Eggs, scrambled
3/4 Cup shredded sharp cheddar cheese
Preheat standard waffle iron.
Spray waffle iron with non-stick cooking spray. Slightly flatten biscuit dough and place on waffle iron, pull top of iron down but do not press. Allow biscuits to cook for 3-5 minutes, until biscuits are golden and cooked through. Continue with remaining biscuits.
Place four of the biscuit waffles on four separate plates. Top each with bacon, eggs and cheese and the other four biscuits. Serve.
Recipe source: A Lynsey Original