Freshly sizzled bacon, eggs, kale and homemade cherry bacon jam fill this warm Waffle Breakfast Sandwich made from country biscuits.
Shout-out to Zwilling J. A. Henckels for providing the Staub Ceramic Mug used in this recipe. As usual, all opinions are my own, but I highly recommend their products for their fantastic quality and design. Check them out if you get the chance!
You can imagine the amount of fun had while creating this breakfast sandwich.
It all started with wanting to make a breakfast sandwich; a typical feeling of mine. Usually I’ll make a Cassie version of an Egg McMuffin without meat, as I’ve been perfecting this craft for the past 10 or so years. But one day, I was feeling waffles after buying a new waffle maker BUT ALSO craving a salty bacon and egg breakfast. Then, feeling guilty, I wanted to add in some fruits and veggies to offset my guilt over eating not just one but two calorically rich breakfast foods.
What did I do, folks? Oh, I just decided to make a breakfast sandwich that COMBINES ALL OF THAT. And includes bacon fat-fried fruits and vegetables. Because yolo.
This Waffle Breakfast Sandwich with Cherry Bacon Jam is not something you decide to make on a whim with only 15 minutes to eat and get out the door. Nuh-uh. Nope. If you’re looking for that try Eggos, my friend. Rather, if you want to impress your loved ones or have a very hungover friend who needs a pick-me-up on a Sunday morning, this sandwich is for you.
Let’s break down this Waffle Breakfast Sandwich, shall we?
- Two refrigerated country biscuit rounds, flattened and cooked in a waffle iron
- A layer of leafy and crispy bacon fat-fried kale
- Two strips of perfectly cooked bacon, chopped in half and laid delicately on their leafy bed
- A dollop of savoury, homemade sweet dark cherry and bacon jam
- One over-easy egg, fried just enough to maintain that oozy yolk
- The death of your arteries (kidding. Kind of.)
I usually leave the taste testing of savoury and salty things to my boyfriend, who in this case was fed a sandwich after coming home from work. Later that night, as we were falling asleep, he told me it was the greatest breakfast sandwich he had ever eaten. This is REAL PRAISE, friends. My boyfriend, though I love him to death, usually operates under the “Cassie feeds me, I say thank you, I don’t mention it again” rule. For him to bring up his passion for these Waffle Breakfast Sandwiches is BIG.
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $5.50 (Budget breakdown below recipe)
- 4 bacon slices
- 2 kale leaves, torn and de-stemmed
- 2 eggs
- 4 oz. frozen (or fresh) dark sweet cherries, pitted and de-stemmed
- 1 tbsp. hot bacon fat (from the 'toppings' cooked bacon)
- 4 slices bacon
- 1 tbsp. water
- 4 refrigerated biscuit rounds (such as Pillsbury Country Biscuits)
- In a large frying pan over medium-high heat, cook 4 slices of bacon for the toppings and 4 slices of bacon for the Cherry Bacon Jam (I did two separate batches). After the first batch, reserve 1 tbsp. hot bacon fat and follow instructions for Cherry Bacon Jam below. After the second batch, reserve 1 tbsp. more of hot bacon fat and leave it in the pan. Remove cooked bacon slices to a pad of paper towels; let dry. Once dry, pulse 4 slices of bacon in a food processor or chop small; leave the rest whole.
- Using reserved bacon fat in the pan, add torn kale leaves and gently toss with the fat. Cook on low for 3-5 minutes or until kale is bright green and very lightly brown on the edges. Place on paper towels to dry; set aside.
- After the first bacon batch, add 1 tbsp. hot bacon fat and the frozen cherries to a small saucepan over medium heat. Cover and let simmer for 10 minutes, stirring to break up the cherries every few minutes.
- Add in the chopped bacon and 1 tbsp. water; mix well. Cover and let cook for another 10 minutes, stirring every few minutes. (Take this time to prepare the biscuits below.) Remove from heat; set aside.
- While Cherry Bacon Jam is cooking, heat a circular waffle iron. Take 4 biscuit rounds and flatten them well, ensuring they keep their circular shape.
- Lay on the centre of the waffle iron, then immediately close firmly. Cook until golden brown and puffed. Do this for all 4 biscuits; set aside to cool.
- Once the Cherry Bacon Jam and Waffle Biscuits are done, heat a small frying pan over medium heat. Cook 2 eggs sunny-side up, ensuring the yolk is still runny. Remove from heat.
- To assemble, take 1 waffle biscuit and layer half of the fried kale on top. Cut the 4 whole slices of bacon in half and layer half of the total slices on top of the kale evenly. Add a heaping tablespoon of Cherry Bacon Jam and smooth it over the bacon.
- Place one cooked egg on top, then add a waffle biscuit to finish the sandwich. Repeat with the remaining ingredients for the second sandwich.
Crumb Kitchen original recipe.
4 bacon slices = $1.75
2 kale leaves = $0.15
2 eggs = $0.30
4 oz. frozen dark sweet cherries = $0.30
4 slices bacon = $1.75
1 tbsp. water = FREE!
4 refrigerated biscuit rounds = $1.25
Why it’s Cheap
Bacon-filled homemade breakfast sandwiches for only $2.25 a piece? You know this is a good deal. It helps that the recipe uses the bacon fat you’ll be creating anyway to cook the rest of the ingredients, rather than using vegetable or olive oil. (Though it sure doesn’t help your diet!) Kale is in season and cheap, plus eggs are always a great deal at the grocery store.
Make it More Budget-Friendly
Don’t have kale lying around? You can use spinach, but fry it for only 1-2 minutes as it’s more delicate than hardy kale. Feel free to use a small bit of add-water biscuit mix if you have that in your house, rather than buying the refrigerated biscuits.