Roasted Veggie Waffle Sandwich for Breakfast… and Beyond

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Eat the rainbow with our Roasted Veggie Waffle Sandwich – the perfect recipe for breakfast, brunch or breakfast for dinner!

The kids used to get excited when I told them that at every meal, I wanted to make sure they “ate the rainbow.” Their minds instantly went to sprinkles and candy. Which is when I rained on their parade and explained – I want them to eat nature’s rainbow. Talk about a buzz kill to a five year old.

Fortunately, I’m not five. Superfoods and all of their colorful beauty are my happy place. And, my kids are used to my antics. Which means, on more occasions than not they also “eat the rainbow” for breakfast, lunch, and dinner. Meals like this Roasted Veggie Waffle Sandwich are the perfect example. Waffles, which the kids LOOOVE, are topped with roasted veggies (I refer to them as veggie chips – it’s all in how you sell it!), fresh sautéed greens (salad), and an egg (cooked to order) finishes it off.

Tips to Make Roasted Veggie Waffle Sandwich

Short cuts like using Van’s® Power Grains® Waffles straight from the freezer are a nutritious and delicious way to serve up a host of veggies to your family. Made with nutritious grains like cracked red wheat, steel cut oats, millet and brown rice, they are the perfectly crisp base for our sandwiches. Toast enough to make enough sammies for your crew.

My kids like their veggies crisp (like potato chips!) on our waffles. So, I use a mandolin to slice them thin. Alternatively, slice them with a knife if you don’t have one. I like to use sweet potatoes and beets (hello, COLOR), and I sauté the beet greens. Feel free to substitute regular potatoes, mushrooms, onions, or zucchini instead. And if you don’t use beets, you can sauté kale or spinach for your greens. While the veggies are roasting and the waffles are toasting, fry up your eggs. I like the yolks to stay runny, but my kids like them solid. You do you! 

Roasted Veggie Waffle Sandwich for Breakfast

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Eat the rainbow with our Roasted Veggie Waffle Sandwich - the perfect recipe for breakfast, brunch or breakfast for dinner!

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Ingredients

• Van's Power Grains or Gluten-Free Waffles
• 1 large sweet potato, scrubbed
• 1 bunch of beets, scrubbed and greens reserved
• 4 eggs
• 3 Tbsp. olive oil
• salt and pepper to taste

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. Using a mandolin or a knife, slice the potato and cleaned beets into thin rounds. Place on a greased baking sheet and drizzle with 1 Tbsp. olive oil, salt and pepper. Bake for 10-15 minutes, or until tender and beginning to crisp on the edges.
3. Toast the waffles - two per sandwich.
4. Clean the greens from the beets and chop. Heat a large skillet with 1 Tbsp. oil over medium high heat. Add the beet greens and cook until wilted. Season with salt and pepper. Remove to a bowl. Wipe out the skillet and heat the remaining 1 Tbsp. olive oil. Cook the eggs until desired level of doneness. Season with salt and pepper.
5. Assemble the sandwiches: To one waffle, add sliced roasted veggies, a sprinkling of greens, and one egg. Top with the remaining waffle and enjoy.

Shop our Roasted Veggie Waffle Sandwich Recipe 

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The key to a great sandwich? Picking a good base! On a gluten free diet? With Van’s Gluten Free Waffles, you’ll get the light, crispy waffles made with whole grain brown rice flour, 21-23 grams of whole grains per serving, they are free from dairy/egg/artificial anything/cholesterol/corn & are Non-GMO project verified We also love Van’s Power Grains® Waffles which will fill you up and fuel your day. With 10-12g of protein per serving, they contain 9-11g of whole grains per serving. Find Van’s Waffles and Crackers and the rest of our Roasted Veggie Waffle Sandwich ingredients at Harris Teeter. 

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