Bacon, Egg and Cheese Waffle Breakfast Sandwich with Raspberry Jam
This is for 1 serving, double for more servings
*2 slices of bread; I used white bread, but use any kind.
*salt and pepper to taste
*1/3 C. Shredded cheese; I used Monterrey Jack Cheddar blend
*raspberry jam; to taste
In a medium skillet ( I used a no stick skillet because I wanted to cook the eggs in the same pan for less clean up), cook bacon until crisp; drain and set aside. Wipe out bacon grease from the pan leaving a small amount to cook the eggs.
In a small bowl, add eggs and beat with a whisk. Heat skillet on medium heat, add eggs, salt and pepper. Cook while lightly stirring with spatula until thickened and there is no more liquid from the egg; set aside.
Heat waffle maker on medium and spray with no stick spray. Spread raspberry jam on the bread slices. Place one slice into the waffle maker. Place egg on top of the bread. Top with the bacon and then the cheese. Top with the other bread slice, jam side down. Close waffle maker and cook until golden brown, about 3 minutes.
Serve and Enjoy