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Waffle Scramble Sandwich

  • Author: Sara Haas


Because why not combine waffles and scrambled eggs?



For the Waffles

  • 1 cup whole-wheat or other whole grain flour
  • 3/4 cup whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 3/4 cup low-fat milk
  • 2 tablespoons melted butter, cooled (or 2 tablespoons canola oil)
  • 2 tablespoons packed brown sugar

For the Scrambled Eggs

  • 8 large eggs
  • 1/4 cup low-fat milk
  • 1/4 teaspoon Kosher salt
  • 1/2 cup shredded sharp cheddar cheese


To make the Waffles

  1. Preheat the waffle iron.
  2. In a mixing bowl combine the flours, baking powder, baking soda, salt, and ground cinnamon.
  3. In a separate mixing bowl whisk together the eggs, milks, butter, vanilla and brown sugar.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Note that the batter will be slightly lumpy.
  5. Cook waffles following waffle iron manufacturer’s instructions. Hold cooked waffles in the oven at 200’F while making the scrambled eggs.

To Make the Scrambled Eggs

  1. Heat a non-stick pan over medium heat.
  2. Whisk together the eggs, milk and salt.
  3. Add the egg mixture all at once to the pan and cook for one minute. Do not stir. Using a spatula, gently fold and lift the egg mixture, allowing the uncooked portions to flow under and cook. Cook for 3-4 minutes or until eggs are cooked, but still moist. Sprinkle cheese over the eggs.
  4. Divide the egg mixture evenly between 4 waffles. Cover each with another waffle to make a sandwich. Slice in half and enjoy.


  • You’ll be making 12 waffles here, but you’ll only need 8 and that’s OK. Why? Because these are so tasty and freeze so well, you’ll be happy you had 4 extra to enjoy another time.


  • Serving Size: 4
  • Calories: 573
  • Sugar: 14
  • Sodium: 924
  • Fat: 24
  • Saturated Fat: 11
  • Unsaturated Fat: 11
  • Trans Fat: 0
  • Carbohydrates: 59
  • Protein: 29
  • Cholesterol: 501

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