Prep the waffles: If using frozen, toast them until deeply golden and crisp. For homemade, cook until crisp in the waffle iron, then let them rest on a wire rack so steam doesn’t soften them.

Cook your protein: Pan-fry bacon or sausage until browned and crisp at the edges. Drain on paper towels. For ham, warm it in the pan for a minute or two to develop a little color.

Cook the eggs your way: Scrambled: Whisk eggs with a pinch of salt and pepper. Melt butter in a nonstick pan over medium-low heat. Pour in eggs and gently push curds around until just set and soft.

Fried: Add butter or oil to a nonstick pan over medium heat. Crack in the eggs. Cook sunny-side up or flip for over-easy/medium. Season with salt and pepper.

Egg patty (for a neat fit): Beat eggs with a splash of milk, pour into a lightly greased ring mold or small pan, and cook until set.

Melt the cheese: Place cheese on the warm eggs in the pan or on the protein to soften slightly. You can also place a slice on a waffle and broil for 30 seconds until melty.

Build the base: Spread a thin layer of your chosen condiment on the bottom waffle. Add a few spinach leaves or tomato slices if using.

Layer it up: Add your protein, then the egg with melted cheese. If you like a sweet note, very lightly drizzle maple syrup or hot honey over the top.

Top and crisp: Add the second waffle. For extra crunch, press the assembled sandwich in a hot skillet with a little butter for 1–2 minutes per side, or use a panini press.

Serve: Slice in half. Add a dash of hot sauce or a grind of black pepper and eat right away while the waffles are still crisp.