Bacon & Egg Waffle Breakfast Sandwiches

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 0:40
Serves 6     adjust servings



For the waffles

  • 1 cup almond milk greek yogurt
  • 2 eggs, whisked
  • 2 tablespoons maple syrup
  • 1 cup tapioca flour
  • 1 cup almond flour
  • 1 tablespoon chopped chives
  • 1 teaspoon baking powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • pinch of salt

For the sandwiches

  • 3/4 pound bacon
  • 6 eggs
  • 1 cup arugula
  • 1 tablespoon olive oil
  • juice of 1/2 lemon
  • salt and pepper, to taste


  1. Heat up waffle iron and grease.
  2. In a medium bowl, whisk together all the ingredients for the waffles until completely combined.
  3. Use an ice cream scoop to scoop and pour batter into a waffle iron. Cook until the middle is cooked through. This batter made 6 square waffles. 
  4. Cook bacon in a large sauté pan until crispy. Drain excess fat leaving a bit behind to cook the eggs. Turn the heat down low the crack the eggs in the pan. Cook for about 6 minutes on low until the whites are cooked through and yolks are runny. 
  5. Toss arugula, olive olive, lemon juice and salt and pepper in a bowl. 
  6. Cut each waffle at the diagonal then top with an egg, bacon and arugula. 


Recipe Notes


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