My husband was gone all last week on business. He was in Florida where it was in the high seventies and low eighties. I was here with the five kids, twelve chickens, two dogs, and temperatures in the single digits and negatives overnight. Was I bitter like the cold?
Nope, I was far too busy to begrudge my warmth-loving husband’s well-timed business trip because I was just getting the regular routine of school, chores, wood-stove feeding, extracurricular activities, work, and life-in-general done around here. I’ll confess, that I really amped up indulgence factor in our usual food as a way to head off any self pity. I mean cheese, butter, bread, bacon, chocolate, and sugar were flying around here like it was Shrove Tuesday or something. Oh. Wait. It was.
I know Shrove Tuesday usually involves paczkis and/or pancakes, and we had paczkis and lots of ’em. I made them fresh for breakfast and then again at the cooking class I was teaching mid-day. I was all sugared and carbed out by the time we got to the dinner hour, but I had promised waffles (yes, I know it’s PANCAKE Tuesday, but the boys requested waffles and I figured they were close enough), and waffles I was going to deliver. I made our usual sized batch (read: huge) and the boys did an admirable job of digging in, but there were a few left over from the glut.
I stacked them up with parchment between the layers, stuffed them in a zipper top bag, and popped them in the freezer. The next morning, still sugared out from our paczki-fest the previous day, I rummaged around for a quick breakfast solution after my workout. I grabbed the waffles, but had ZERO intention of my usual pure maple syrup topping. I decided to go savoury with them. I fried up a couple eggs and a couple strips of bacon, reheated my waffles in the toaster, grabbed some grated cheese and the bottle of sriracha, and a thinly sliced green onion and stacked it all up on a plate like Dagwood. It looked like a diner breakfast had exploded on my plate.
I texted a picture of it to my shirt-sleeve wearing hubby and he responded, “I wish I was having THAT for breakfast!”
I was downright giddy when I stuck my fork into the yolk and it spilled down over the melting cheese, perfect bacon, and crisp waffles. Was it an over-the-top breakfast? You betcha. Was it indulgent calorie wise? Yeeeeeup. Do I plan on making it again in the near future. Oh my word, yes. Possibly every weekend. Who’s with me? And who needs a recipe for waffles?
Mega Bacon, Egg, and Cheese Waffle StacksRate Recipe
- 4 slices of bacon cooked 'til 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 favourite hot sauce
- thinly sliced green onions
- Place one hot waffle on a plate, top with grated cheese, two strips of bacon, one fried egg, then repeat, ending with a drizzle of sriracha and a shower of thinly sliced green onions. Dig in!
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Renee @ Awesome on $20 says
I died over this when you first posted it to Instagram. Reading about it is even more fun. Now I just have to get around to actually making and eating it. Then I can die happy.
Maria | Pink Patisserie says
Need this for breakfast now. And dinner and maybe lunch. Yum.
8 thumbs up! Did this this morning for bf and kids and everyone loved it 🙂
Meredith In Sock Monkey Slippers says
Sweetness! This is breakfast seriousness! love it
This is a great idea! We always cook up a double batch of waffles just so that we will have leftovers during the week. These stacks sound rockin’!
Stay warm up there!
Happy Valley Chow says
Holy cow that looks absolutely incredible! Bookmarking and trying!