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Monte Cristo Waffle Breakfast Sandwich


  • Total Time: 30 minutes
  • Yield: 4 Sandwiches 1x

Ingredients

Scale
  • 6 eggs, divided
  • Kosher salt
  • Freshly ground black pepper
  • 8 frozen waffles, cooked according to package directions
  • 1 cup shredded gouda cheese
  • 8 thin slices leftover spiral ham*, heated
  • 1/4 cup milk
  • 2 tablespoons unsalted butter
  • Raspberry Jam, for serving
  • Powdered sugar, for garnish

Instructions

  1. In a small mixing bowl, beat 4 eggs and season with Kosher salt and freshly ground black pepper. Spray a nonstick skillet with nonstick cooking spray and heat over medium heat. Cook eggs, stirring with a spatula occasionally to break eggs into pieces, until just set. Remove scrambled eggs from skillet and set aside.
  2. Top four of the waffles with a handful of gouda cheese, a couple slices of ham, scrambled eggs, and another handful of cheese. Top with another waffle.
  3. In a small mixing bowl, whisk together remaining 2 eggs and milk. Heat butter in a large skillet over medium-high heat. Working in batches if necessary, dip sandwiches quickly in egg-milk mixture, and then cook in skillet, flipping once, until both waffles are golden brown and cheese is melted.
  4. To serve, sprinkle sandwiches with powdered sugar and serve with raspberry jam. Devour immediately.

Notes

*or honey glazed ham from your local deli counter

  • Prep Time: 20 mins
  • Cook Time: 10 mins