Waffle Combo Recipe

Prep dry ingredients

In a large bowl whisk together 2 cups all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder and 1/2 tsp fine salt until evenly combined.

Mix wet ingredients

In a separate bowl, lightly beat 3 eggs. Add 1 3/4 cups whole milk, 1/2 cup melted unsalted butter (cooled slightly) and 1 tsp vanilla extract; whisk until smooth.

Combine batter

Make a well in the dry ingredients and pour in the wet mixture. Stir gently until just combined — a few small lumps are fine. Do not overmix. Let the batter rest 5–10 minutes while you preheat the waffle iron and cook other components.

Cook waffles

Preheat a Belgian waffle iron to medium-high heat. Lightly brush or spray the plates with oil. Pour enough batter to fill the waffle iron’s well (about 3/4 to full depending on model). Close and cook 3–6 minutes, until deep golden brown and crisp. Transfer finished waffles to a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining waffles.

Pan-fried sunny-side or over-easy eggs

Heat a 10-inch nonstick skillet over medium-low heat. Add 1 tbsp unsalted butter and let it melt to coat the pan. Crack eggs (4 large) into a small bowl one at a time and gently slide into the skillet so whites don’t spread. Season with a pinch of salt and pepper (about 1/4 tsp salt and 1/8 tsp pepper spread across all eggs). Cook for 2–3 minutes for sunny-side up until whites are set but yolks are runny. For over-easy, cook 2–3 minutes then gently flip each egg and cook 10–20 seconds more. Remove eggs to a warm plate and keep in the oven if necessary to stay warm.

Bacon (oven method)

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange 8 slices of bacon in a single layer on the rack. Bake 12–18 minutes depending on thickness and desired crispness. Transfer to paper towels to drain.

Bacon (skillet method)

Alternatively, in a cold large skillet add bacon slices and set over medium heat. Cook 8–12 minutes, turning occasionally, until crisp. Drain on paper towels.

Sausage links

If using 8 breakfast sausage links, heat a skillet over medium heat with 1 tsp neutral oil. Add sausages and cook 10–12 minutes, rolling occasionally, until nicely browned and cooked through (internal temp 160°F/71°C). Transfer to paper towels to drain.

Assemble each combo: place one warm Belgian waffle on the plate, top with 1/2 tbsp softened butter (or more to taste) and a drizzle of maple syrup (about 2 tbsp). Add two eggs beside the waffle and two slices of bacon or two sausage links per serving (adjust according to chosen meat). Dust waffles with a light sprinkle of powdered sugar and add fresh berries if using. Serve immediately.

Batter can be prepared and refrigerated up to 24 hours in advance (stir before using). Waffles can be cooled and frozen in a single layer then re-toasted in a toaster or oven to crisp. Keep eggs and meat warm in a 200°F (95°C) oven for up to 20 minutes while finishing waffles.