Dinner Shortcuts: Bacon and egg waffle open face sandwich

Brandy O'Neill

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It's breakfast for dinner time. This easy meal is packed full of morning favorites and smothered in a drizzle of maple syrup. 

Bacon and egg waffle open face sandwich

I have always loved breakfast but I'm always the first person to skip the meal. Mostly because when I wake up in the morning I'm in no mood to cook. I don't mind eating a bowl of cold cereal but sometimes I crave a nice hot breakfast. This dish combines waffles, bacon and eggs and a drizzle or two of maple syrup. You cannot ask for more in a shortcut dish.

Bacon and egg waffle open face sandwich

Yields 2 servings


  • 4 frozen homestyle waffles
  • 2 tablespoons butter
  • 4 thick slices bacon, chopped
  • 2 large eggs
  • Maple syrup


  1. Prepare waffles according to box directions. Once warmed, spread with butter and keep warm.
  2. Add chopped bacon to a large skillet and cook until crisp. Once crispy, remove bacon pieces to a paper towel-lined plate.
  3. In the same pan, add eggs. I like to keep my eggs sunny side up because the yolk helps moisten the sandwich. However, it's equally delicious with scrambled eggs as well.
  4. Place egg and bacon on top of waffles and drizzle with maple syrup.

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Brandy O'Neill
Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New York. Her food is influenced by her small town roots as well as her many travels around the world.