Mini Waffle Breakfast Sandwiches

By Ellie

12 Person

60 Minutes

0 Calories

The best way to satisfy my cravings as quickly as possible was to create something that would house all three of the craved ingredients in one bite – AKA; a sandwich or rather, a breakfast sandwich. But instead of using a biscuit or an English muffin – I would use the waffles as the “bun” of the sandwich. No waffle is ever complete without a little syrup, I decided that it would only make sense for me to use maple syrup as a condiment for the sandwich.

Ingredients

Sweet Caramelized Onions

Pepper
Salt
2 tbsp. Brown sugar
2 tbsp. Butter
1 Large yellow onion, sliced

Sandwich Fillings

Maple syrup
6 slices Brie Cheese
6 Poached eggs
6 slices Cooked thick cut bacon

Mini Buttermilk Waffles

Salt
1/2 tsp. Baking soda
1 1/2 tsp. Baking powder
2 tbsp. Granulated sugar
1 cup All purpose flour
3/4 tsp. Vanilla
1 Egg, separated
1 cup Buttermilk
2 tbsp. Butter, melted

Method

01

Mini Buttermilk Waffles: In a bowl, whisk together melted butter, egg yolk, buttermilk, vanilla and whisk until smooth. In a separate bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Pour in the wet ingredients and gently whisk together until just combined.
02

In a separate bowl, beat the egg white with a handheld mixer until soft peaks form. Gently fold the whipped egg whites into the waffle batter with a spatula until evenly combined.
03

Set the batter in the refrigerator for about a half-hour before cooking. Meanwhile, caramelize your onions, poach your eggs, and cook your bacon. Preheat your oven to 200 degrees F and line a baking sheet with parchment paper.
04

Preheat your waffle iron and lightly grease the grid. Spoon about 1 1/2 to 2 tbsp of batter onto the center of each iron grid and close the lid. Cook the waffles until they are golden brown.
05

Transfer the cooked waffles to the prepared baking sheet and set in the oven to keep warm while you finish cooking the rest of the waffle batter.
06

Caramelized Onions: Place the butter in a skillet over medium heat to melt. Add the onions and stir them to coat with the butter. Sprinkle with the brown sugar and salt and pepper to taste. Continue to cook your onions over medium heat, stirring occasionally to ensure even cooking.
07

It should take about 30 minutes for them to fully caramelize to a nice golden brown color. Once your onions have reached your desired caramelization, remove them from the heat and set aside.
08

To assemble each sandwich; Take two mini waffles to act as the “bun” of the breakfast sandwich. Lightly drizzle each half with the maple syrup, and spoon some caramelized onions onto one of the waffles.
09

Cut each strip of bacon in half so that they fit the mini sandwich and place each half side by side on top of one of the onions.
10

Place a poached egg on top of the bacon slices, and top the egg off with a slice of the brie cheese. Place the other mini waffle on top to complete the sandwich.
11

Drizzle with additional maple syrup and repeat process for all 6 sandwiches. Serve immediately.

Related Tags

Christmas Brunch Recipes

Mini Waffle Breakfast Sandwiches

3.5

( By Ellie )

01 Information

Grade easy
Serving 12 servings
Prep Time 5 Mins
Cook Time 55 Mins
Total Time 60 Mins

02 Ingredients

Sweet Caramelized Onions

Pepper

Salt

2 tbsp. Brown sugar

2 tbsp. Butter

1 Large yellow onion, sliced

Sandwich Fillings

Maple syrup

6 slices Brie Cheese

6 Poached eggs

6 slices Cooked thick cut bacon

Mini Buttermilk Waffles

Salt

1/2 tsp. Baking soda

1 1/2 tsp. Baking powder

2 tbsp. Granulated sugar

1 cup All purpose flour

3/4 tsp. Vanilla

1 Egg, separated

1 cup Buttermilk

2 tbsp. Butter, melted

03 Method

Step 1

Mini Buttermilk Waffles: In a bowl, whisk together melted butter, egg yolk, buttermilk, vanilla and whisk until smooth. In a separate bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Pour in the wet ingredients and gently whisk together until just combined.

Step 2

In a separate bowl, beat the egg white with a handheld mixer until soft peaks form. Gently fold the whipped egg whites into the waffle batter with a spatula until evenly combined.

Step 3

Set the batter in the refrigerator for about a half-hour before cooking. Meanwhile, caramelize your onions, poach your eggs, and cook your bacon. Preheat your oven to 200 degrees F and line a baking sheet with parchment paper.

Step 4

Preheat your waffle iron and lightly grease the grid. Spoon about 1 1/2 to 2 tbsp of batter onto the center of each iron grid and close the lid. Cook the waffles until they are golden brown.

Step 5

Transfer the cooked waffles to the prepared baking sheet and set in the oven to keep warm while you finish cooking the rest of the waffle batter.

Step 6

Caramelized Onions: Place the butter in a skillet over medium heat to melt. Add the onions and stir them to coat with the butter. Sprinkle with the brown sugar and salt and pepper to taste. Continue to cook your onions over medium heat, stirring occasionally to ensure even cooking.

Step 7

It should take about 30 minutes for them to fully caramelize to a nice golden brown color. Once your onions have reached your desired caramelization, remove them from the heat and set aside.

Step 8

To assemble each sandwich; Take two mini waffles to act as the “bun” of the breakfast sandwich. Lightly drizzle each half with the maple syrup, and spoon some caramelized onions onto one of the waffles.

Step 9

Cut each strip of bacon in half so that they fit the mini sandwich and place each half side by side on top of one of the onions.

Step 10

Place a poached egg on top of the bacon slices, and top the egg off with a slice of the brie cheese. Place the other mini waffle on top to complete the sandwich.

Step 11

Drizzle with additional maple syrup and repeat process for all 6 sandwiches. Serve immediately.

04 Author