Egg and cheese waffle sandwiches make breakfast totally portable! Made with refrigerated biscuits, they’re so easy to customize any way you crave.
I feed two teenage boys and, for those of you that have never had to feed teenage boys, let me just explain what it’s like. It’s like you need a third job to afford cereal. It’s also like WHERE DO THE CALORIES GO??
I mean — this is a major measure of injustice here — the fact that teenage boys can eat a box of cereal, some leftover pizza, a bag of carrots, and then ask me what I’m making for dinner, all while keeping the top button of their pants intact. It’s really not fair.
It has taught me some lessons, though. Like how to make a lot of food on a budget. During the school year I’ve also learned how to get that food made FAST! Boys drag their feet in the morning. They are always losing papers, socks, important projects. They holler up the stairs that they need clean towels AFTER they’ve gotten in the shower.
Everything is super last minute and so they try to skip eating in the morning. For two kids who seem to have the caloric intake needs of baby grizzly bears, skipping breakfast seems like a terrible plan.
So I started making these Egg and Cheese Waffle Sandwiches as a way to hand them breakfast as they run out the door. All you need is a paper towel and an appetite. Truthfully, they would probably not notice if I didn’t hand them the paper towel.
The waffle iron cooks the biscuits much faster than they would cook in the oven. Adding the egg and cheese to the griddle keeps the mess confined to just one appliance. And if you want to change things up, the flavors are easy to customize. Change the cheese, add some veggies, crumble in some leftover bacon — these sandwiches are awesome!
Other waffle iron adventures of mine include these 5 Minute Cinnamon Sugar waffle Bites, These Funfetti waffles, and these Apple Butter waffles with Cinnamon Syrup. If you are trying to feed kids that are always in a hurry, try these Make Ahead Breakfast bakes!
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