Combine two classic breakfast dishes into one amazing with this taste-bud pleasing Paleo Bacon & Egg Wafflewich!
Breakfast has recently surpassed dinner as my favorite meal of the day. For one, it’s so satisfying after a sweat-inducing workout leaves me ravenous. Also, I eat my breakfast with a side of coffee – and anything that is synonymous with coffee is pretty much synonymous with perfection.
Break Out of Breakfast Boredom
Cooks aren’t always pressed for time in the mornings – they just need new ideas. Think mug cakes, smoothie bowls, breakfast cookies and more. Show us the healthy way you wake up your breakfast – or wake up just for breakfast!
Challenge – accepted.
I still love eggs, but I wanted to make them more interesting. My mind first went to egg sandwich and then I thought, wait a second… what’s another breakfast food I love and don’t eat often? WAFFLES! Why not make an egg sandwich where the sandwich is made from waffles?
Mission – set.
I ADORE this waffle recipe, but I wanted to see if I could make a paleo-ized version. My first attempt was an EPIC fail. After a significant trial and error period, I finally landed on a good recipe! Whip up the waffles, throw in some eggs and bacon and what do you have? The Paleo Bacon & Egg Wafflewich!
I chose to make my eggs in omelette form (with spinach, thank ya very much), but you can make them however you choose. I also used Applegate Farms Uncured Bacon, which is just so much yummy for the tummy. Top with avocado for an extra dose of healthy fat and flavor perfection. Oh yea, and don’t forget the maple syrup!
Ok, it’s recipe time! This only makes one wafflewich, so if you want more, just double, triple or whatever-it. My waffle iron makes 4 waffles at a time, and this recipe filled just over 3/4 of my iron (so about 3 waffles) – but how many waffles you get may depend on the size of your iron.
- 2 eggs
- 1 Tbsp melted coconut oil
- ½ tsp gluten-free vanilla extract
- ¼ tsp baking soda
- pinch of salt
- pinch of pumpkin pie spice (or just cinnamon)
- ¼ c unsweetened almond milk
- 1/8 c coconut flour
- 1 egg
- 3 Tbsp liquid egg whites
- salt and pepper to taste
- 1 slice uncured bacon
- optional: spinach or other veggie fillings for the eggs, avocado for topping, drizzle of pure maple syrup
- Preheat your waffle iron.
- Combine all ingredients in a medium bowl and whisk until throughly combined.
- Once your iron is heated, pour mix into waffle iron and allow to cook.*
- While your waffles are cooking, prepare your eggs.
- Heat a bit of olive oil in a skillet over medium heat.
- Combine egg, liquid egg whites, salt and pepper in a bowl and whisk together.
- Pour the egg mixture into the skillet.
- After a minute or two, add any veggie toppings you desire.
- Carefully fold over to create an omelette.
- When your eggs are done, use the same pan to cook your piece of bacon to desired crispiness.
- Place your omelette on top of one waffle. Top with bacon. Add sliced avocado if you desire as well as a drizzle of pure maple syrup. Top with remaining waffle.
- Dig in.
- *These waffles tend to take a bit longer to cook than most. I left these in the waffle iron for at least 10 minutes, but it will vary based on your iron.
What’s your favorite meal of the day?
Have you switched up your breakfast routine lately?