Easy Frozen Waffle Bacon Egg Grill Cheese Sandwich Breakfast

Simple and delicious, these frozen waffle bacon egg grilled cheese sandwiches can be made in a bigger batch for your family’s breakfast. The ease of using store-bought frozen waffles makes this scrambled egg and bacon dish that much faster. It’s a simple process to make the eggs, assemble the sandwiches, and pop them in the oven under the broiler. Enjoy this tasty recipe any day of the week for a hearty egg and bacon breakfast filling hungry bellies fast. 

I love making big breakfasts but don’t always have a whole lot of time to stand around making a large batch of pancakes. If you’re short on time, less than an hour, this breakfast is perfect. Waffle sandwiches are a convenient and novel way to enjoy breakfast without breaking the bank. Also, using pre-made waffles means there is no need to own a waffle iron or make up the waffle batter, which drastically reduces the time taken to make these sandwiches. 

When I made these for my crew, the entire family loved them. I am sure yours will, too. 

If you love working with frozen waffles as part of a hearty breakfast, try our sweet waffle grilled cheese recipe. Kids go nuts over it. 

Why You Will Love This Grilled Cheese Sandwich

​High-Protein. Eggs are a nutrition powerhouse, and by using them in this breakfast sandwich, you know you are getting a good dose of protein for the day. Protein helps fuel your body longer than sugar-filled cereals. It is ideal for hungry kids heading off to school in the morning.

Convenience. Mornings can be rushed; no one knows that better than this busy mom. By using frozen waffles and pre-cooked bacon, you reduce the time needed to make this grilled cheese waffle sandwich. 

Delicious Flavor Combination. The blend of fluffy scrambled eggs, crispy bacon, and melty cheese between buttery waffles creates a mouthwatering flavor profile that’s both comforting and satisfying.

Let’s Start Making These Freezer Waffle Breakfast Sandwiches

The first thing is to, of course, have the ingredients ready. This means you will want to thaw the waffles in the fridge the night before. However, if you’ve forgotten, don’t worry; you can lightly toast frozen waffles in the toaster. In fact, that makes them easier to butter. 

Next, you will need a frying pan to scramble the eggs. For this large recipe, I am making a full dozen. Of course, you can adjust according to how many sandwiches you wish to make. 

In a large bowl, crack all the eggs and whisk them while the frying pan with the oil is heated to medium heat. Using a generous amount of neutral oil will help the eggs not stick as they scramble. Measure the heavy cream and set it aside for now. 

Add the beaten eggs to the heated, oiled frying pan and allow to start setting before stirring with a spatula. Scrambled eggs are honestly super easy. They are one of the first things I learned to make a child. Mind you, my first attempt wasn’t as elaborate and probably was very overcooked. 

Remember that these scrambled eggs will be going under a very hot broiler in the sandwich afterward so having a less dry egg is preferrable. 

Once the eggs are semi-set, you want to add the heavy cream. Mix the eggs and cream together in the frying pan. You can add a pinch of salt if you like, but it isn’t necessary, as the eggs derive flavor from the cream and are just delicious. 

Take them off the heat When they start to cook through completely and are no longer wet. 

It’s time to prep the waffles. If you haven’t thawed them, pop them in the toaster for a light toast to warm them up. Remove them from the toaster and apply a good amount of butter to one side of each. 

​Next, get the bacon ready by heating it either in the oven, toaster oven, or microwave. It depends on your family’s preference for how crispy you want the bacon. I went for a mid-crisp in the oven at 450F for a couple of minutes. As we are broiling our sandwiches afterward, this also helped to get the oven up to temperature faster. 

​On a large baking tray, you can assemble the sandwiches. Start by placing one of the buttered waffles butter side down on the tray. Add some of your shredded cheese mixture, or alternatively lay one slice of cheese; next, add a generous scoop of those eggs. You should try to cover the whole waffle. As you can see from my amateur photos, I wasn’t too concerned about ensuring everything stayed on the waffles. For easier cleanup afterward, line your baking sheet with parchment paper. My baking pan has seen a lot of action, so it’s well-seasoned. 

​After the egg has been added, you will add a couple of folded strips of bacon. If the bacon is too crispy to fold, you can simply tear it in half. Then, a bit more cheese. The double cheese on the sandwich is needed to hold the ingredients in place when it’s broiled, so don’t forget to add it so that it’s the last and last ingredient touching the waffles. 

You probably guess it. We are topping it with another waffle butter side out. 

Now that you have the method down go ahead and finish assembling all the waffles. Be sure to set the oven to HI broil. 

Once the oven is up to speed, put the tray of waffle grilled cheese sandwiches on the center rack. This is important to note. Any larger globs of butter on the exterior of your waffle will cause it to burn. (see burnt waffle in image) Also, when broiling grilled cheese, which, in my mind, makes it so much easier and uniform for a cook, you will want to pay close attention to keep the toasting from getting out of hand. It generally only needs two minutes in the oven to be toasted well. 

Remove the hot grilled cheese sandwiches from the oven and serve immediately. A word of caution: Those scrambled eggs can harbor steam pretty well, so smaller children should be extra careful. 

Ingredients:

Frozen Waffles: These low-cost waffles offer convenience when making faster breakfasts.

Eggs: I always use large eggs. These scramble into a light and fluffy sandwich filling that sustains energy levels throughout the morning.

Neutral Oil: Using vegetable oil or another neutral oil allows the natural flavor of the egg to come through. It also helps them cook more evenly.

Heavy Cream: I used 18% cream, which added creaminess to the eggs and made for a fluffier scramble.

Shredded Cheese: I used a mozzarella-cheddar blend. The mozzarella melts nicely, and the cheddar adds a sharper flavor profile that complements the creamy eggs.

Pre-Cooked Bacon: Using pre-cooked bacon is not only easier than making it from uncooked for a faster breakfast option, but it can also be more cost-effective these days.

Butter: This ingredient is added to the exterior of the waffles so that they brown and caramelize when toasting in the oven.

Frozen Waffles: If you prefer, you can use homemade waffles. However, a fresh homemade waffle often has steam in it, making for a wetter sandwich. You can also make these sandwiches using a pancake over a waffle.

Eggs: These are needed as the main protein in the sandwich. A fried egg will also work if you don’t want to use scrambled eggs.

Neutral Oil: If you have a really good non-stick pan, you can omit the oil. Alternatively, you can cook your eggs in another oil. Olive oil can be used, and it imparts only a slight flavor to the egg. 

​Heavy Cream: If you don’t have heavy cream, regular milk will also be a lower-fat, more cost-effective option. 

​Shredded Cheese: Working with shredded cheese can be messy, so if you prefer, use a slice of cheddar cheese or another flavored cheese with good meltability, like Monterey Jack.

​Pre-Cooked Bacon: This bacon can vary in pricing versus regular bacon, depending on your area. Pre-cooked bacon offers convenience, but if you know you will make these sandwiches the next day, you can cook regular bacon up the night before and keep it in the fridge to use later. You can even cook bacon in large quantities and then freeze for use later. Freeze-cooked, cooled bacon for up to three months. Another option would be to use peameal bacon or Canadian bacon in the breakfast sandwich.

Butter: If butter isn’t in your kitchen, use margarine or ghee to coat one side of the waffles before toasting. Another option would be to brush maple syrup or honey onto the waffle for a sweeter exterior with a nice caramelization and crust.

​Expert Tips, Serving And Storing Suggestions For The Breakfast Sandwiches.

Tip #1: Cook Eggs on the Wetter Side: Since the scrambled eggs will go under the broiler later, cook them until they are slightly wetter. This prevents the eggs from becoming dry or overcooked when the sandwich is broiled.

Tip #2: Use Generous Butter for Browning: Buttering the waffle exterior achieves a crispy, caramelized crust. Avoid large clumps of butter, as they may burn under the broiler.

Tip #3: Double Layer of Cheese for Structure: Adding cheese below and on top of the eggs helps hold the ingredients in place during broiling, ensuring the sandwich holds together while it toasts.

These breakfast sandwiches are best served hot after broiling, so the waffles are crispy, and the cheese is perfectly melted. They make a hearty and satisfying meal for a weekend brunch or a grab-and-go breakfast.

To store the breakfast sandwiches, wrap the cooled sandwiches tightly in foil or plastic wrap. They will keep in the fridge for up to three days, making them a great meal-prep option for the week ahead. Reheat the waffle sandwiches in a toaster oven or under the broiler to regain the crispy texture before serving.

We’d love to hear from you if you loved these waffle breakfast sandwiches! Please rate the recipe and leave a comment below to share your thoughts or any delicious variations you tried!