Breakfast & Brunch
The Classic Bacon, Egg & Cheese Waffle Sandwich
The breakfast sandwich everybody knows, on a waffle built for the job. Our Galette Style Sandwich Waffles are flat and lower in sugar, so they hold the egg, bacon and cheese without stealing the show.
- Prep5 min
- Cook15 min
- Total20 min
- Servings1
- DifficultyEasy
The bacon, egg and cheese is New York's breakfast staple. The Galette waffle is flat and lower in sugar, so it holds the filling like a roll does.
Steps
Tap a step when it’s done to keep your place.
Tips & Swaps
- Tip: Feeding a crowd? Bake the bacon on a sheet pan at 400°F for 15–18 minutes instead.
- Make ahead: Cook the bacon the night before and rewarm it in the pan while the egg fries.
- For kids: Scramble the egg so there's no runny yolk.
For Foodservice◆Retail◆College Dining
In Your Kitchen
Putting The Classic Bacon, Egg & Cheese Waffle Sandwich on your menu? Here’s where it sells and how it works at volume.
- Best for
- Cafés, campus grab-and-go
- The moment
- Weekday breakfast rush
- Why it works for you
- Swaps the roll for a waffle with no extra labor; wraps and holds like any breakfast sandwich.
- Batch & prep ahead
- Bake the bacon on sheet pans and cook the eggs in rings or as a sheet-pan egg. Hold both hot and assemble to order.
- Hold & reheat
- Warm the waffles on a flat-top or in a toaster oven. Melt the cheese on the hot egg before building, not by pressing the finished sandwich.
- Plating
- Wrap in paper for the breakfast rush, or cut in half on a plate to show the egg.
- Holding
- Hold the cooked bacon and eggs hot at 135°F or above.
Want these waffles on your menu or shelf? Send us a wholesale inquiry.
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