Waffle Breakfast Sandwiches are a fun way to change up your morning routine. Add beans, mushrooms, eggs or your favorite toppings, to make the ultimate waffle sandwich for breakfast or brunch!
You love waffles. You love sandwiches. Now, how about the epic mashup of Waffle Breakfast Sandwiches!
Seriously, waffles filled with all your favorite breakast foods. What's not to love?!
My family and I adore a fluffy waffle for breakfast!
There’s something about this crispy, yet soft food that we enjoy topping with our favorite fruit compote or a dollop of fresh whipped coconut cream frosting.
Whenever I make a batch, I usually make sure it’s a large batch that yields plenty of leftovers.
I stash the leftovers in a bag in the freezer, so when we want waffle breakfast sandwiches, they're quick and easy. You could make them fresh or buy freezerwaffles, like Eggo, of course. They all work!
Using waffles for these savory breakfast sandwiches has become a fun treat on our breakfast rotation.
They taste just as good, if not better in my opinion, than what you’ll find at Tim Hortons or Waffle House and you can customize them whichever way you like!
You could even set out a stack of waffles, plus a variety of toppings in bowls and make a waffle breakfast sandwich bar for guests in the morning!
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Why You'll Love This Recipe
Waffles can be made in large batches and frozen for later making them a quick breakfast option when you’re short on time.
They can be filled with savory breakfast foods or used as a bread replacement in your sandwiches for a fun take on lunch.
You can easily make them suitable for vegans and vegetarians by using plant-based meat substitutes or by using beans and mushrooms as a filling.
Make fresh waffles or take an easy shortcut by using your favorite frozen waffle such as Eggo.
It’s the perfect food to bring to a brunch where guests can create and customize their own sandwiches!
Ingredients
- Waffles - These can be homemade from scratch or you can get a little help from the freezer section and use toasted freezer waffles.
- Mushrooms - These give the sandwich a hearty texture and flavor.
- Baked Beans - Add prepared baked beans to waffles for a fun take on beans on toast.
- Butter - Saute your mushrooms in butter to give them a rich buttery taste.
- Eggs - Add delicious protein and turns this sandwich into an official breakfast food.
- Cooking Oil - You’ll need your favorite cooking oil to fry up your eggs.
- Arugula (aka rocket) - Gives the sandwich a peppery fresh green crunch and flavor. Try using spinach instead if you'd like.
- Salt & Pepper - Brings out all the flavors in the beans, eggs, and mushrooms.
Step By Step Tutorial
Wondering how the heck you make waffle breakfast sandwiches? Read on!
Follow this step by step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Step 1. Heat the waffles according to the instructions or make them fresh from scratch. *Scratch method below in the recipe card.
Step 2. Meanwhile, heat the butter in a frying pan, then add the mushrooms (add a little thyme if you'd like), and saute for a few minutes until soft. Heat the baked beans in a pot or microwave until warm, then set aside.
Step 3. Heat the cooking oil in a frying pan, then crack in the eggs and fry them up any way you enjoy.
Step 4. To serve, place two waffles on two plates. Spoon on some of the baked beans, layer with the mushrooms, then eggs and arugula (rocket). Season with salt and pepper, then place the remaining waffles on top, like a sandwich. Cut in half and serve while hot.
Tips
To add texture and crunch to the sandwich, cook homemade or premade waffles well done until they are crispy but not burnt. This will also help keep the waffle from becoming soggy.
For best results, serve these sandwiches while the filling and waffles are still warm.
If using poached eggs, serve the sandwich open-faced to avoid any messes or spills.
Serving Suggestions
Serve your waffle breakfast sandwiches for a fun breakfast or brunch. Or even breakfast-for-dinner!
Cut them into quarters and add to a beautiful Breakfast Charcuterie Board.
These sandwiches make the perfect breakfast when paired with a cold glass of Cardamom Cold Brew Coffee.
Serve with a Coffee Bloody Mary for a grown-up brunch.
Serve it next to a beautiful Fruit Platter for a mix of savory and sweet.
Variations
Get creative and add your favorite breakfast ingredients to your waffle breakfast sandwich!
Try it with grilled tomatoes and wilted spinach for extra veggie goodness.
Make your eggs any way you like including; scrambled, poached, over easy, sunnyside up, etc.
If you’re making waffles from scratch, feel free to add some herbs and spices to the waffle batter to make them even more savory.
As an alternative to fried eggs, make your favorite omelet to put in between the waffles.
Alternatively, you can also make the waffles on the sweeter side by adding in some warming spices such as cinnamon and nutmeg and a dash of maple syrup to make them slightly sweet.
Try making sweet potato waffles.
Add a slice of your favorite cheese to the breakfast sandwich for a salty bite and melty texture that pairs well with any breakfast food.
Use spinach, kale, or collards as your greens in this sandwich for even more nutrition.
By using plant-based breakfast meats and eggs, you can easily make this sandwich suitable for vegans and vegetarians while still tasting like a classic breakfast sandwich.
Special diets
To Make Gluten-Free: To make this recipe suitable for anyone gluten-free, use gluten-free flour if making waffles from scratch, or purchase gluten-free waffles premade at the grocery store.
To Make It Vegan: Most premade waffles contain eggs, so it’s best to make your own Vegan Waffles. Then be sure to leave out the fried egg and cook the mushrooms in vegan butter or oil. Also, use beans that have no pork chunks in them.
NOTE: I am not a certified nutritionist and make no claims to the contrary. If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you.
Storage
Storing: If you have any leftovers, you’ll need to store the ingredients separately in airtight containers in the fridge. Storing pre-assembled sandwiches may cause them to get soggy.
Freezing: If you have any homemade waffles leftover, store them in an airtight container or freezer save bag for up to 3-4 months. Thaw before reheating.
Make-ahead: You can make the waffles ahead of time and keep then in the freezer until ready to reheat and use. You can also make the mushrooms ahead and keep them in the fridge for up to 3 days, then reheat.
More Breakfast Recipes
I hope you love these waffle breakfast sandwiches as much as we do! Be sure to check out these other great breakfast recipes too.
Walnut Granola Breakfast Parfait
Mushrooms on Toast
Pancake Skewers
Healthy Bran Muffins
Pancake Board - a fun charcuterie-style breakfast board.
Check out the Veggie Desserts + Cakes cookbook on Amazon
Did you make this recipe? Head down to the comments and leave a star rating! And if you share it on social media, use #veggiedesserts so I can see your creations. I love seeing what you all make!
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📖 Recipe
Waffle Breakfast Sandwiches
Equipment
Ingredients
For the waffles
- 1 cup 135g all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- ¾ cup milk
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
For the toppings
- 1 teaspoon butter
- 1 cup 125g mushrooms, sliced
- 1 can baked beans
- 1 teaspoon cooking oil
- 2 eggs
- Small handful arugula/rocket
- Salt and pepper
Instructions
- Preheat the waffle iron.
- In a large bowl, mix the flour, sugar, baking powder and salt.
- In a separate small bowl, bet the eggs then stir in the milk, butter and vanilla.
- Pour the wet mixture into the flour mixture and stir to combine well.
- Ladle the batter into the waffle iron and cook until golden.
- Meanwhile, heat the butter in a frying pan, then add the mushrooms and saute for a few minutes until soft.
- Heat the baked beans until warm, then set aside.
- Heat the oil in a frying pan, then crack in the eggs and fry to your liking (sunny side up, over easy etc…).
- To serve, place two waffles on two plates. Spoon on some of the baked beans, layer with the mushrooms, then eggs and arugula. Season with salt and pepper, then place the remaining waffles on top, like a sandwich.
- Cut in half and serve.
Notes
- To add texture and crunch to the sandwich, cook homemade or premade waffles well done until they are crispy but not burnt. This will also help keep the waffle from becoming soggy.
- For best results, serve these sandwiches while the filling and waffles are still warm.
- If using poached eggs, serve the sandwich open-faced to avoid any messes or spills.
- You can make homemade waffles or use freezer waffles to make these even easier.
- Storing: If you have any leftovers, you’ll need to store the ingredients separately in airtight containers in the fridge. Storing pre-assembled sandwiches may cause them to get soggy.
- Freezing: If you have any homemade waffles leftover, store them in an airtight container or freezer save bag for up to 3-4 months. Thaw before reheating.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Lima Ekram
Just drooling here! Love this recipe!
Claudia Lamascolo
what a delicious and unique breakfast of everything we love with a waffle!
Gina
These are a fun change up and a great idea to enjoy waffles in a savory way. Love the beans option!
Dannii
What an epic looking breakfast. All my favourite things in between waffles. YUM
Alejandra
Wow these look so good! I love savoury breakfast waffles like this, so delicious!