Start your day with a wholesome Waffle Breakfast Sandwich you can make in five minutes or less — plus a quick trick for cooking an egg in the microwave.
I remember the long metal tables in my elementary school lunchroom: cold foldable legs, hard metal chairs, and a worn wooden tabletop carved with initials and hearts. Lunchtime felt brisk and a little nerve-wracking if you were a slow eater. I would open my paper bag with a twinge of anxiety, chew carefully, and watch classmates rush outside while I took my time finishing lunch. Often I was the last one left at the table.
Still, opening that bag was almost always interesting. My mom liked to surprise me with unusual sandwiches. One of her favorites — and mine — was the waffle sandwich. Back then it wasn’t trendy, it was strange, and as a fourth grader that could feel awkward. But the flavor won me over every time. If waffle sandwiches weren’t so delicious, I might have hidden under that rickety table instead.
Waffle anything is popular now, and my affection for waffle sandwiches hasn’t faded. One morning I put together a Waffle Breakfast Sandwich using wholegrain waffles and a quick, healthy egg cooked in the microwave inside a Mason jar or small microwaveable cup. It’s a practical, satisfying breakfast that takes five minutes or less — perfect for busy school mornings or a hectic day at the office. It’s so good you probably won’t get strange looks; you might even have to share.
This version stacks toasted multigrain waffles with a simple microwaved egg, fresh baby spinach, creamy avocado, and a slice of your favorite cheese for a balanced breakfast. The egg cooks quickly in the microwave when nestled on a bed of spinach in a lightly sprayed Mason jar or microwave-safe cup, leaving the yolk tender when timed right. Serve with hot sauce if you like a little heat.
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MORE EASY BREAKFAST RECIPES TO TRY
Oatmeal Pancakes Recipe (make ahead and freeze!)
Blueberry Almond Butter Muffins
Almond Butter Granola
Apple Oatmeal Blender Waffles (vegan & gluten-free!)
Mixed Berry Fruit-on-the-Bottom Yogurt Cups
Waffle Breakfast Sandwich
Ingredients
- 2 slices multigrain waffles
- cooking spray such as coconut oil cooking spray
- 1 cup baby spinach
- 1 large egg
- Kosher salt
- freshly ground black pepper
- 1 slice your favorite cheese e.g. Monterey Jack, provolone, Muenster
- 1/2 avocado pitted, peeled and sliced
Instructions
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Toast the waffles in a toaster or toaster oven for about 2 to 3 minutes. While the waffles toast, lightly spray a Mason jar or small microwaveable cup with cooking spray. Place the baby spinach at the bottom, then gently crack an egg on top of the spinach. Season with salt and pepper. Lightly cover the jar or cup with plastic wrap and microwave on high for about 30 to 35 seconds — adjust the time according to your microwave and how set you like the yolk.
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Transfer the toasted waffles to a plate. Layer one waffle with the cheese and avocado slices. Use a large spoon to lift the cooked egg from the jar or cup and place it on top of the avocado, then top with the remaining waffle. Serve immediately, with hot sauce if desired.