So here’s something you may or may not know about me. I always, always have some kind of breakfast food on hand in the freezer, at all times. Since we all know that breakfast is the most important meal of the day (cliche #1) and variety is the spice of life (cliche #2), I like to change my breakfast up all the time. And since I’m mostly concerned with a) getting coffee into my mouth and b) getting food into my Hangry toddler’s stomach ASAP, I don’t like to spend more than 2 minutes making our breakfasts. Insert freezer meals.
I’ve got all kinds of goodies in there: muffins, pancakes, waffles, English muffins, crumpets and of course, plain old bread. What’s so great about these Savory Sausage and Cheese Waffles is the fact that they’re multi-purpose. Not only are they great for breakfast (as all waffles are), but since they’re savory, they make a great snack, or add a small salad or some fruit – a quick lunch. And they’re grab and go. They don’t need any syrup or condiments (although I do have a weakness for hot sauce on mine) so all you need to do is pop them in the toaster then hit the road. In fact, I think I’ll use these as a quick early morning (more like middle of the night!) snack for our super early flight in a couple of weeks.
These are also pretty simple to put together, especially if you have leftover breakfast sausage (or ham if you prefer) on hand – just give it a quick chop and you’re good to go. Otherwise you’ll have to cook some up before you mix up the batter. No cooking required if you use ham instead.
The batter will be thick – almost like a cross between waffle batter and biscuit dough. It definitely won’t be pourable – you’ll have to spoon it onto the the waffle iron and use the back of the spoon or spatula to spread it around. Don’t overfill the iron either, or the waffles will get super thick and take forever to cook.
Most of your time will be spent hanging around the kitchen waiting for the waffles to cook. It can be a bit of a slow process. Oh well, there’s always multitasking. If you’re going to eat any hot from the iron, be my guest. Otherwise, let them cool completely on a wire rack then put them in freezer bags and freeze for later. You’ll be glad you have them on those crazy mornings when you need to get out of the house without even having time to brush your hair.
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 Tbsp sugar
- 1 tsp baking powder
- 1 tsp salt
- 1/8 tsp dry mustard
- pinch cayenne optional
- 4 Tbsp unsalted butter melted and cooled
- 1 large egg
- 1 3/4 cup milk or buttermilk
- 1/2 lb pork or turkey breakfast sausage cooked and excess fat drained (leftover is fine) (ham can be substituted)
- 3/4 cup shredded cheddar cheese
Whisk flours, sugar, baking powder, salt, dry mustard and cayenne together in a medium bowl. In another bowl or large measuring cup, whisk melted butter and egg together. Whisk in milk until combined.
Make a hole in the center of the dry ingredients. Pour milk mixture in and stir gently until milk mixture is just incorporated but still lumpy. Fold in sausage and cheese. Batter will be thick.
Heat waffle iron. Spread batter evenly over iron and cook according to your waffle iron's directions. The waffle should stop steaming and be golden brown when you remove it. Repeat with remaining waffles. Serve or cool completely on a wire rack and freeze in an airtight container or freezer bag. Reheat in the toaster.