Matty Matheson's waffle breakfast sandwich is everything you love about brunch in one epic stack

Try something different this weekend with Matty Matheson’s bold recipe for a stacked breakfast sandwich that combines all your favorite morning foods. From his third cookbook Soups, Salads, Sandwiches, this dish brings together a delicious blend of sweet and savory flavors, with cinnamon sugar-coated deep-fried waffles holding everything together. The individual components are tasty on their own, but it’s the combination that truly shines.

Whether you’re making it for family, friends, or as the star of your next holiday brunch, don’t let the steps intimidate you. The jam can be made ahead of time, the waffles are straight from the freezer, and the bacon and eggs are cooked together on one sheet pan for easy prep.

Waffle Breakfast Sandwich with Mascarpone, Freezer Strawberry Jam, Fried Egg, and Bacon

By Matty Matheson

"This f--king rocks. We’re dream-weaving for black hole–diving psychopaths. I used to get everything bagels with herb and garlic cream cheese and sometimes pair strawberry jam with bacon, but now I’m healthy. That’s the past, and we don’t look back. This is the mega version, made with Tricia’s help. She’s the best waffle maker outside of Belgium. The fried egg is just a beautiful cherry on top. Also, just so everyone knows, our kids didn’t eat this at all. It’s insane to even think they would. And don’t forget to make the jam the day before!"

Ingredients

• 1½ cups heavy cream
• 3 cups sugar
• 1 cup mascarpone cheese
• 4 slices thick-cut bacon, halved
• 4 eggs
• 1 tbsp ground cinnamon
• Kosher salt
• 2 cups canola oil
• 8 frozen waffles
• 1 cup Strawberry Freezer Jam (recipe below)

Strawberry Freezer Jam

• 2 cups strawberries, hulled and crushed
• 4 cups granulated sugar
• 57g (2 oz) pectin powder
• ¾ cup water

Preparation

1. Preheat your oven to 450°F and place a baking sheet inside.
2. Prepare the mascarpone filling by whisking the heavy cream with 1 cup of sugar until stiff peaks form (a hand mixer can also be used). Transfer half to a separate bowl, then mix in the mascarpone until smooth. Fold in the remaining whipped cream with a spatula, cover, and chill for 20 minutes.
3. For the sheet-pan eggs and bacon, lay the bacon on the preheated baking sheet and roast for about 8 minutes, until the bacon curls and the fat renders. Remove the baking sheet from the oven, move the bacon to one side, and crack the eggs onto the other side. Return the pan to the oven and roast for about 3 minutes until the egg whites are set. Set aside.
4. Line a baking sheet with paper towels. In a medium bowl, mix together the remaining 2 cups sugar, cinnamon, and a pinch of salt. Heat the canola oil to 350°F in a large pot. Fry the waffles in batches of 4, cooking each side for 2 minutes until golden brown. Immediately toss the waffles in the sugar mixture and transfer them to the paper towel-lined sheet.
5. To assemble, spread whipped mascarpone on 4 waffles and top with a fried egg, two halves of crispy bacon, and ¼ cup of strawberry jam. Place the remaining waffles on top and serve immediately.

Serves 4

Strawberry Freezer Jam

1. In a large bowl, mix together the crushed strawberries and sugar and let sit for 15 minutes.
2. In a small saucepan, bring the pectin powder and water to a boil, simmering for 1 minute while stirring. Add this to the strawberry mixture and stir for an additional 3 minutes.
3. Transfer the jam to clean jars, leaving some space at the top, and seal tightly. Let it sit in the fridge overnight to set, then transfer it to the freezer. This jam keeps for up to 8 weeks.

Makes 3 pints