Foodtruck Breakfast Waffle

Please rate this

0 1 2 3 4 5
0 Ratings
Leave a Rating
Your Rating:


Waffle Topping
cooking spray
8 round frozen waffles (about 4-inches/10 cm wide)
4 egg
freshly ground pepper, to taste
8 slices tomato
8 bacon slices, cooked and halved
1/2 cup sharp Cheddar cheese, grated
mixed baby salad greens
Maple-Mustard Mayo
2 tbsp regular or low-fat mayonnaise
1 tbsp maple syrup
2 tsp dijon mustard (regular or coarse grain)
Nutritional Facts
Amount Per Serving
443 Calories
18 g
25 g
36 g


1. Preheat oven to 400°F (200°C).  Generously coat large baking sheet with cooking spray and place waffles in single layer.

2. In glass measuring cup, whisk together eggs and pepper; pour evenly over each waffle, spreading to fill cavities. Bake for about 15 minutes or until egg is set and waffles are crisp.

3. Maple-Mustard Mayo: Meanwhile, in small bowl, combine mayonnaise, maple syrup and mustard; set aside.

4. Top 4 waffles evenly with tomato, bacon and cheese.  Return to oven until cheese melts, about 1 minute.  Top cheese with salad greens and drizzle with maple-mustard mayo.  Top with remaining 4 waffles, egg side down.  Serve immediately with additional maple-mustard mayo, if desired.

​Tip: Substitute bacon with ham, cooked peameal or back bacon. Pre-made bacon makes it extra fast and easy to prepare.

Tip: Substitute cheddar cheese with your favourite cheese.

Tip: Use home-made waffles for an extra special touch; make ahead of time and freeze for the recipe.