Bacon & Egg Waffle Breakfast Sandwiches

PREP 15 minutes
COOK 25 minutes
TOTAL 40 mins
SERVES 6

INGREDIENTS :

    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

    DIRECTIONS :

    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. 

    by

    INGREDIENTS :

      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

      DIRECTIONS :

      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. 

      by

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