A Special Sunday

Sunday was such a special day-it was my first Mother’s day as a mom!


(It’s hard to believe this was life a few short weeks ago! That is one forgiving dress, I might add!)

Matt, Julianna, and I filled our day spending time with our families. Here’s a few snapshots from our day…

My mom, grandma, me, and Julianna at my grandma’s for a picnic…

mothers day pic

Julianna and Matt’s mom…


And my sister-in-law, Kelly, who also celebrated her first Mother’s day with that little cutie!


One thing that I love to do each Mother’s day is start the day off with a brunch at our house. You can check out last year’s menu here.

This year’s spread included fruit and yogurt parfaits with homemade vanilla granola (recipe to come), coffee cake, eggs benedict casserole, and our new favorite…potato waffle breakfast sandwiches-I KNOW!

This sandwich takes all the breakfasty things we love and puts them into a stack of yummy goodness.


Piled between two fluffy potato waffles you’ll find thick maple smoked bacon, farm fresh eggs, and sharp cheddar cheese.

I ate mine straight up sandwich style, while Matt’s dad poured fresh maple syrup over the top and enjoyed it as more of a stuffed waffle.

Whichever way you choose, you won’t go wrong. This is the ultimate mouthwatering dish.


Thinking of it now makes me slightly upset for sending Matt off with the last one this morning. And yes-they re-toast nicely!

So enough rambling already…here you have it,



Potato Waffle Breakfast Sandwich
  1. 3 cups mashed potatoes
  2. 2 cups buttermilk
  3. 4 eggs
  4. 1/2 cup melted butter (one stick)
  5. 2 cups flour
  6. 2 teaspoons baking soda
  7. 1 teaspoon baking powder
  8. 1 cup freshly grated parmesan cheese
The Fillers
  1. eggs, cooked your way
  2. cheese slices of your choice
  3. cooked meat (bacon, ham, and/or sausage)
For the Waffles
  1. Mix together mashed potatoes, buttermilk, eggs, and melted butter.
  2. Sift in flour, baking soda, and baking powder.
  3. Fold in parmesan cheese.
  4. Using a preheated waffle iron, cook waffles to your preference.
  1. Cook eggs, your way.
  2. Place one cooked egg on a waffle. Pile with meat and cheese. Top with another waffle.
  3. Place in oven set at 400 degrees until cheese is melted and waffles are crisp.
  1. Waffle amounts depend on your waffle maker. I used a Belgium waffle maker and got 16 waffles (making 8 sandwiches).
  2. Slice in triangle halves to serve as a sandwich or on a plate with maple syrup.
Adapted from Half Baked Harvest
Adapted from Half Baked Harvest
Sneaks & Sweets http://sneaksandsweets.com/
I hope you enjoyed your weekend surrounded by your family. I know we did!


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