Waffle House Inc. operates a chain of about 1,400 Waffle House Restaurants located in 25 states. The restaurants, which are either company-owned or franchised, pride themselves on serving good food fast, at a reasonable price, in a diner atmosphere 24 hours a day, 365 days a year. The menu includes everything from waffles and eggs to steaks and salads. Waffle House, according to information released in 1995 for the company's 40th anniversary, began as the dream of two neighbors, Joe Rogers, Sr., and Tom Forkner, who envisioned a company dedicated to both its customers and employees. The partners wanted to create a place where friends and neighbors could get together to enjoy good food served with a friendly smile. On Labor Day in 1955 they opened the first Waffle House restaurant in Avondale Estates, Georgia, a suburb of Atlanta. The first Waffle House restaurant was a smash, and the owners soon opened other Waffle House eateries throughout Georgia.
Waffle House Cheese Steak Omelet
1/4 cup shredded cheese (your choice)
1/3 cup onion, chopped
4 slices Steak-ums
1 tablespoon butter
In a large skillet, heat the butter on medium-high heat.Add onions and cook until tender/translucent. Transfer to small bowl. In the same large skillet, cook the Steak-ums (about 3-4 minutes or until cooked through.
Strain the meat and add to the bowl with the onions and cheese. Whip the eggs. Wipe out the large skillet after cooking the steak and spray with Pam (you can use butter too) and heat on medium heat.
Add your eggs and cook until the eggs on the top are almost cooked. Add the steak & cheese mixture to one side of the eggs. Fold over the side of the eggs on top of the mixture. Cook a minute or two and then flip. Season with salt and pepper to your desire.
You can put whatever you like on your steak sub inside the omelet. I happen to like mine with mozzarella cheese, mushrooms and onions.
Waffle House Creamy Grits
1 1/2 cups water
1/2 cup heavy cream
1/2 cup half n half
1/2 cup 5-minute grits
2 tablespoons butter
Add water, heavy cream and half n half to a pot. Bring to a boil.Slowly add in the grits while whisking steadily. Reduce heat to low and cover. Cook for 5-7 minutes, whisking frequently Remove from heat.
Add butter and salt and pepper to taste.Serve immediately.
Grits thicken fast so serve immediately.
If grits are too thick, stir in a little bit of water or milk before serving.
If grits are too thin, cook a little while longer or allow to cool slightly.
Waffle House Cheese Eggs
2 Slices American cheese
Here is the REAL “secret” to cheese eggs. Beat two eggs in a small bowl with a spoon. (Using a fork bruises the eggs). Scramble in a skillet as usual. While the eggs are cooking have two slices of real American cheese melting in a small cast iron skillet. Add the cooked scrambled eggs to the melted cheese. MIx thoroughly with a spoon. Viola…authentic Waffle House cheese eggs…
Waffle House Chili
2 (15-ounce) cans pinto beans (not drained)
1 pound lean hamburger
1/4 pound breakfast sausage
2 cups chopped yellow onion
1 can (15 ounces) tomato sauce
2 cubes beef bouillon (or 2 tablespoons beef bouillon granules)
1 teaspoon salt
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon ground oregano
Brown hamburger, sausage and onions together in 6-quart saucepan. Add pinto beans (not drained), add can of tomato sauce and add enough water to rinse can. Add beef bouillon granules. If using beef bouillon cubes, dissolve in 1/4 cup water then add to the pan. Add salt, black pepper, garlic powder, ground oregano, cumin, chili powder and sugar. Blend thoroughly.
Bring to boil, reduce heat and simmer for 15 minutes. Serve.