Festival Waffles with Cinnamon Pepper Jelly Bacon & Scrambled Eggs

Turn your basic breakfast into a meal with pure Jamaican vibes! Have a sweet tooth? Well then this breakfast recipe is perfect for you. Our Spur Tree Festival Mix is guaranteed to provide the fluffiest waffles so good you could eat them alone. Paired with this sweet and spicy bacon, we’d like to apologize in advance for leaving you addicted and craving more. Breakfast-Lovers Anonymous anybody?

Total Time45 mins

Yields1 ServingPrep Time15 minsCook Time30 minsTotal Time45 mins

 1 lb bacon
 10 tbsp brown sugar
 ½ cup water
 2 Shavuot Cinnamon Tea BagsUse 2-3 Tea Bags
Scrambled eggs
 6 large eggs
 2 tbsp milk or cream, optional
 Salt & pepper to taste
 3 tbsp butterUse 2 – 3 tbsp
Festival waffles
 5 ½ cups milk or water
 3 tbsp vegetable/canola oil


Combine all the waffles ingredients in a bowl & let sit for a minimum 10 minutes.


Cook in a waffle iron, according to your brand’s instructions.


Boil Shavuot Cinnamon Tea Bags & 6 tbsp sugar in water for approx 10 minutes, or until water reduces by about half. Add Spur Tree Pepper Jelly and simmer until thick.


Line a baking sheet with foil & lay bacon strips. Brush both sides with pepper jelly mixture & sprinkle remaining sugar.


Place on the middle rack of a cold oven & heat to 350 degrees fahrenheit oven. After 15 minutes, start checking bacon, so it doesn’t burn. Check every 3 minutes or so after that, until bacon is brown & shiny.


Break eggs into a bowl, add (milk/cream), salt & pepper to taste. Whisk briskly, until eggs are smooth.


Add butter to a non-stick pan, over medium-low heat. When fully melted, add eggs to the pan.


Using a wooden/rubber/silicone spatula, start pulling the cooked outer edges, in toward the center of the pan. Continue doing this until the eggs are no longer flowing around the pan, but are still moist – about 90% cooked. Remove the eggs to a warm plate.

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