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Wondering what to make with leftover waffles? These Sausage and Egg Waffle Sandwiches are the perfect breakfast sandwich for lazy weekend mornings
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Sausage and Egg Waffle Sandwiches

What's better than straight up waffles? Using the leftovers to make these Sausage and Egg Waffle Sandwiches! 
Course Breakfast, Sandwich
Cuisine American
Keyword Breakfast Sandwich, Waffles
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 sandwiches
Calories 450kcal

Ingredients

  • 12 oz pork breakfast sausage mild, hot, or maple
  • 2 large Belgian waffles
  • 4 large eggs
  • 1 to 2 tbsp butter
  • 4 slices cheddar cheese

Instructions

  • Heat a cast iron or non-stick skillet over medium-high heat. Remove the sausage from the casing and form into four similar sized patties. Place in the skillet and sear on both sides until fully cooked, about 5 minutes.
  • As the sausage patties cook, reheat the waffles by toasting on the lightest setting or reheating in a warmed oven. Cut or tear the waffles into fourths to create eight "slices" for the four sandwiches. 
  • Once the sausages are cooked, remove from the skillet and add the butter. Once melted, crack the eggs and fry (over-medium recommended). After flipping the egg, top with the cheddar cheese slice and cook one minute more. 
  • Build the breakfast sandwiches by placing the sausage on top of one of the waffle sections. Place the egg with cheese on top of the sausage patty, then top with the other waffle section. Use a toothpick or sandwich skewer to secure (if needed) and serve immediately. 

Notes

If cooking the waffles fresh, adjust cooking time. This recipe can also be made using leftover pancakes. 

Nutrition

Serving: 1sandwich | Calories: 450kcal | Carbohydrates: 8g | Protein: 25g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 270mg | Sodium: 824mg | Potassium: 312mg | Fiber: 1g | Sugar: 1g | Vitamin A: 770IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 3mg