My husband was away on business all last week — in Florida where the temps were in the high seventies and low eighties — while I stayed home with five kids, twelve chickens, two dogs, and nights that dipped into single digits. Was I resentful about missing out on warm weather?
Not really. Between school runs, chores, keeping the wood stove fed, driving to activities, work, and everything else, I barely had time to notice. To chase off any cabin-fever blues, I leaned into comfort food: cheese, butter, bread, bacon, chocolate, and plenty of sugar. It helped that it was Shrove Tuesday, so indulgence felt entirely on-theme.
We did paczkis — lots of them. I made them fresh for breakfast and again during a midday cooking class I taught, so by evening I was thoroughly sugared out. Still, the kids had requested waffles for dinner (yes, even on Pancake Tuesday — waffles are close enough), so I made a huge batch. The boys dove in and polished off most of them, but a few were left over.
I layered the remaining waffles with parchment between each piece, slid them into a zipper-top bag, and froze them. The next morning, after a workout, I wanted a quick breakfast but couldn’t face another sweet topping. I grabbed two frozen waffles, popped them in the toaster to re-crisp, fried a couple of eggs in bacon grease, and cooked a few strips of bacon until crisp. I piled the waffles on a plate, added grated cheddar, bacon, the fried eggs, a drizzle of sriracha, and a scattering of thinly sliced green onions. It looked like a diner breakfast that had joyfully exploded onto my plate.
I sent my husband a photo and he replied, “I wish I was having THAT for breakfast!”
When I cut into the top egg and the yolk spilled over the warm, melty cheese, crisp bacon, and crunchy waffle, I was giddy. Yes, it’s an over-the-top breakfast and yes, it’s indulgent — but absolutely worth it. I’ll definitely be making this again, probably every weekend. Who’s in? And who needs a waffle recipe?
Mega Bacon, Egg, and Cheese Waffle Stacks
Rebecca Lindamood
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Ingredients
Per Stack:
-
4
slices
of bacon
cooked until crisp and drained on paper towels -
2
eggs
fried to your liking in bacon grease or butter -
2
leftover or frozen waffles
reheated and recrisped in a toaster -
1/4
cup
grated Cheddar cheese - sriracha or other favorite hot sauce
- thinly sliced green onions
Instructions
-
Place one hot waffle on a plate, top with grated cheese, two strips of bacon, and one fried egg. Repeat with a second waffle, cheese, bacon, and egg. Finish with a drizzle of sriracha and a sprinkle of thinly sliced green onions. Serve immediately and dig in!
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred calculator.
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