Years ago when our kids were really little, we started a family tradition of breakfast for dinner on Thursdays, pizza and games on Fridays. With four kids in five and a half years, life was crazy. I needed a bit of structure to help me survive feeding and caring for everyone. Since then, we’ve adapted Meatless Mondays and Taco Tuesdays. I’m a “P” on the Myers-Briggs, so we don’t always stick to these menus, but it helps give inspiration when I’m in a rut.
Breakfast for dinner nights are always a favorite. Ryan often used to miss dinner with us on Thursday nights because of our large group Cru meeting on campus. We lived too far away for him to come home for dinner and then go back. Breakfast for dinner was a good solution to cheer everyone up from missing daddy. And it was just easier for me to get on the table.
These waffles have been a staple on our breakfast for dinner menu. The kids love waffles, bacon, eggs, and most of them love avocado. I love that no one is loading up on syrup with these waffles (though some of them do still try to pour syrup on top).
So for my college students who don’t own a waffle iron, yes, you can make these with frozen waffles. I usually cook my bacon in the oven so I can focus my attention on other things. Place a cooling rack on a rimmed baking sheet, and cook the bacon at 375° until it’s done to your likeness.
Bacon, Egg and Cheese Waffles
For the waffles
- 1 3/4 cups all-purpose flour (I do half white whole wheat flour)
- 1 tbsp baking powder
- 1 tbsp sugar
- 1/2 tsp salt
- 3 large eggs
- 12 tbsp unsalted butter, melted
- 1 1/2 cups milk
- 1/2 cup shredded cheddar cheese (I use white extra sharp)
For the filling
- 1-2 tbsp butter (more if cooking more eggs)
- 6 large eggs (more if you want)
- salt & pepper to taste
- 12 slices bacon, cooked
- avocados, sliced
Preheat your waffle iron. Begin cooking your bacon.
Make the waffles
Whisk together the flour, baking powder, sugar and salt in a large bowl. In another bowl, whisk together the three eggs, melted butter, and milk. Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk them together with a few swift strokes (the batter should be lumpy). Fold in the shredded cheese.
Once your waffle iron is heated, be sure to grease it if your model needs it (I use Trader Joe’s Coconut Oil Spray). Spoon 1/2 cup batter (or the amount recommended by your waffle iron’s manufacturer) onto the hot iron. Spread the batter to within 1/4 inch of the edge of the grids, using a silicone or wooden spoon. Close the lid and bake until the waffle is golden brown. Keep warm in a single layer on a rack in a 200°F oven whole you finish cooking the rest.
Cook the eggs
Melt the 1-2 tbsp butter in a large skillet over medium-low heat. When hot, break 4 eggs into the skillet. Season with scant 1/8 tsp salt and a pinch of ground pepper. Cover and cook until the whites are completely set and the yolks are nearly set. Flip each egg carefully by sliding a slotted spatula under the egg, supporting the yolk, and carefully turn it over in the skillet. Cook another 30 seconds to 1-2 minutes, depending on your yolk preference (we don’t do runny eggs, so we’re on the 2 minute side). Repeat until all your eggs are cooked.
Assemble your sandwiches
Place one waffle on a plate and top with your egg, bacon and avocado slices. Place another waffle on top to close your sandwich and enjoy!
Source: Waffle recipe from Joy of Cooking