Waffle Sammy Recipe

Preheat and mix dry

Preheat your Belgian waffle iron according to manufacturer instructions to medium-high. In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

Combine wet ingredients

In a separate bowl, beat 2 large eggs lightly, then whisk in the whole milk, melted butter, and vanilla extract until homogeneous.

Make batter

Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix — a few small lumps are fine. Let the batter rest 5 minutes while the waffle iron finishes preheating.

Cook waffles

Brush or spray the preheated waffle iron with the oil/nonstick spray. Pour an appropriate amount of batter into the center of the iron (about 3/4 to 1 cup depending on your iron) and close. Cook until golden brown and crisp, about 3–5 minutes, following your waffle iron's indicator. Transfer cooked waffle to a warm plate and keep in a low oven (200°F/95°C) if making more than one.

Prepare pan

While the waffle cooks, heat a nonstick skillet over medium heat and add the butter or neutral oil to coat the pan.

Cook eggs sunny-side or over-easy

Crack 2 large eggs into the skillet. Season with a pinch of salt and pepper. For sunny-side up: cook until the whites are set but yolks still soft, about 2–3 minutes (cover briefly if needed). For over-easy: cook until whites set, gently flip and cook 20–30 seconds more to lightly set the yolk. Keep eggs warm until assembly.

Cook bacon

If using bacon: place bacon strips in a cold skillet and cook over medium heat, turning occasionally, until crisp and browned, about 8–10 minutes. Transfer to a paper towel-lined plate to drain.

Cook sausage

If using breakfast sausage links: place links in a skillet over medium heat and cook, turning often, until browned and cooked through (internal temp 160°F/71°C), about 8–10 minutes. Slice in half if desired for easier sandwich assembly.

Spread a small amount of butter on the warm waffle if desired. Place one whole Belgian waffle on a plate. Top the waffle with the cooked protein of choice (3 bacon strips or 2 sausage links sliced), then gently place the two cooked eggs on top of the protein.

Optionally add sliced tomato or a small handful of greens beside or on the eggs for freshness. Drizzle maple syrup over the waffle portion (not directly over eggs if you prefer savory), or serve syrup on the side.

Serve immediately while waffle is crisp and eggs are warm.