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Back-to-school breakfast: Waffles and eggs sandwich

Here we are again: It’s time to think about the kids going back to school.

I’m not going to spend a lot of time chatting in this column; I want to get right to the heart of the recipe. Some of my most frequent questions come from moms wanting to know how to get a healthy breakfast into their kids before school. I created this little sandwich that is packed with healthy protein, fats, fiber and veggies to satisfy morning palettes. Tip: Make the waffles and bacon the day before for quick assembly.

Waffle and Egg Breakfast Sandwich

What you’ll need for the waffles

  • 2 cups whole grain spelt flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground flaxseed
  • 1  teaspoon ground cinnamon
  • 2 tablespoons coconut flakes
  • 1 tablespoon plain yogurt
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1½ cups plain almond milk (more if batter is too thick)

Heat waffle maker. In a large mixing bowl add the flour, baking powder, flaxseed, cinnamon and coconut. Whisk until combined. Add the remaining wet ingredients and whisk until combined. Using a half-cup measuring tool, pour the mixture onto the waffle maker. Cook until golden.

What you’ll need for the sandwich

  • Cooked egg
  • Turkey bacon or bacon of choice
  • Raw spinach

How to make it

To assemble the sandwich, use a quarter of the waffle for the top and a quarter for the bottom. Layer an egg of choice, bacon and spinach. Drizzle maple syrup to taste.

The bottom line

If you do not have a waffle maker, don’t worry; use the batter to make pancakes.

Talk to Tracy

Tracy Friedlob is the mom of two young boys and blogs at

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Upstate moms and dads: Looking for things to do with kids in Greenville or Spartanburg? You’ll find lots of ideas at