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The Perfect Savory Waffle Sandwich. This open-faced breakfast sandwich is an unparalleled addition to your brunch menu. No one will guess that it’s gluten-free, nut-free, and paleo friendly. The best of all, the Zucchini Waffles and Sweet Potato Bacon Hash freeze well, so your leftovers will be just as tasty as they were the first day.

Have you ever wondered where your inspiration comes from? As someone who designs and creates for a living, whether that “creating” is interior environments in my 9-5 job, nutrition programs (like this FREE fat focused detox) in my health coaching practice, or recipes in my “just for funsies” blog, I’m constantly creating something new. So where does the inspiration come from?

These days, it’s easy to think that inspiration inevitably comes from the mother of all websites, the good ole Golden Girl if you will, Pinterest. Sure, there are times when a Pinterest image creates a spark of inspiration, but that’s not how any of my creations actually originate. Before I see any of the small details, I look at the big picture. I think of a mood, a story, an emotion, an experience that I want to develop. Then, I work backwards to come up with the details that help to tell my story. I ask myself how to communicate my design, visually, photographically, and verbally. And that, my friends, is how the Savory Waffle Sandwich was born.

(If you couldn’t tell, I’m playing quite the “storyteller” role today…)

The Savory Waffle Sandwich tells one heck of a story. It’s layered, dynamic, and full of flavor. Crispy Zucchini Waffles, topped with Sweet Potato Bacon Hash, a drippy over-easy egg, and a drizzle of Magic Cilantro Sauce. It’s an unparalleled experience to partake.

The Zucchini Waffles and Sweet Potato Bacon Hash can be made in bulk, frozen, and reheated for a weekend breakfast sandwich that takes no time at all. Once you try the Magic Cilantro Sauce that Katja put together for grilled chicken, you’ll never be able to get it out of your fridge. It’s now my go-to condiment! So while this recipe may take a bit of effort up front, you’ll reap the benefits long after with all the leftovers. Leftovers that taste so good, you’ll feel confident feeding them to your guests.

So put a little trust in the story I’ve created here. Take the time to make these Savory Waffle Sandwiches, then plan a breakfast club with your friends and be prepared to impress them with your leftovers. I sought out to create a story with the sandwich itself, and this sandwich in turn, will help you to create stories of your own.

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Zucchini Waffles (grain free, nut free, dairy free)

makes 8 smaller waffles

Ingredients

1 cup cassava flour (like this)

½ cup tigernut flour (like this)

2 tsp. baking powder

½ tsp sea salt

1/2 tsp granulated garlic (like this)

¼ tsp black pepper

2 eggs

2 cups shredded zucchini (about 1 medium zucchini)

1 cup coconut milk (where to get BPA free coconut milk)

2 tbsp melted coconut oil (like this)

Directions:

1. Preheat your waffle iron to medium heat setting,
2. Whisk together your flours, baking powder, sea salt, garlic, and pepper in a medium sized bowl. Set aside.
3. Shred your zucchini and be sure to press out the excess liquid before moving on to the next step. I used a tea towel to “wring out” the liquid from the zucchini. If you miss this step, your waffles will stay slightly moist in the middle and won’t cook through completely.
4. Combine the eggs, zucchini, coconut milk, and melted coconut oil. Again, you can’t forget the coconut oil! This fat is what helps the waffles to crisp up on the outside.
5. Slowly add the dry mixture to the egg mixture, and stir to combine.
6. Most waffle irons don’t need oiled, so just add the waffle batter to the iron and let cook until golden brown.

Sweet Potato Bacon Hash

makes about 4 cups of hash

Ingredients

1/2 package bacon thick sliced bacon

1 large sweet potato, diced, or 1 bag frozen, diced sweet potatoes

1 red onion, diced

1 red bell pepper, diced

2 cloves garlic, diced

1/2 tsp sea salt (or more to taste)

1/4 tsp black pepper

1/4 bunch green onion, chopped (as garnish)

1/4 bunch cilantro, chopped (as garnish)

Directions:

1. Cook bacon in a skillet over medium heat until crispy. Let cook on a paper towel (to absorb excess grease).
2. In the same pan, use the bacon grease to cook red onion over low heat. It takes a bit of time (usually about 30-40 minutes) to truly caramelize an onion, but the flavor is incredible. Just let the onion cook over the low heat, and avoid stirring. If you’re running short on time, cook the onion over medium heat, stirring occasionally.
3. Add sweet potato and red bell pepper to skillet. Cook until softened.
4. In the last 5 minutes of cooking, add the sea salt, pepper, and garlic.
5. Remove from heat and garnish with green onion and cilantro.

Other recipes you might like:

Clean and Green Paleo Chicken Salad

Crispy Kale, Bacon, & Cilantro Salad

Chipotle Lime Taco Dip

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