These Savory Sausage and Cheese Waffles are great to keep on hand in the freezer. When you need a quick breakfast, simply reheat in the toaster.
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 my kids to school on time, I don't like to spend more than 2 minutes making breakfast. 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 enjoy hot sauce on mine) so all you need to do is pop them in the toaster and hit the road.
How to Make Savory Sausage and Cheese Waffles:
These waffles are 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 is required if you use ham instead.
When you mix up the batter, it 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 waffle maker 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 in 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.
Savory Sausage and Cheese Waffles Ingredients:
- All-purpose flour
- Whole wheat flour: or simply replace with an equal amount of more all-purpose flour
- Sugar
- Baking powder
- Salt
- Dry mustard powder
- Cayenne: This is optional. Feel free to skip it if you don't want a hint of spice.
- Unsalted butter
- Large egg
- Milk or buttermilk: the buttermilk will make the waffles just a little tangy. If you don't have any, simply use whatever milk you have on hand.
- Cooked pork or turkey breakfast sausage: or feel free to replace with diced ham
- Shredded cheddar cheese: or replace with pepper jack, Swiss, or whatever shreddable cheese you have on hand.
Want more Savory Breakfast Recipes?
Savory Sausage and Cheese Waffles Nutrition Notes:
The nutrition information in the recipe below uses pork sausage for the calculations. Using turkey sausage will result in slightly less fat in your waffles.
Serve these savory waffles with a side salad or some fresh fruit to make a complete meal.
Savory Sausage and Cheese Waffles
Equipment
Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 Tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅛ teaspoon dry mustard
- pinch cayenne optional
- 4 Tablespoon unsalted butter melted and cooled
- 1 large egg
- 1 ¾ cup milk or buttermilk
- ½ pound pork or turkey breakfast sausage cooked and excess fat drained (leftover is fine) (ham can be substituted)
- ¾ cup shredded cheddar cheese
Instructions
- Whisk 1 cup all purpose flour, 1 cup whole wheat flour, 1 Tablespoon sugar, 1 teaspoon baking powder, 1 teaspoon salt, ⅛ teaspoon dry mustard, and pinch cayenne together in a medium bowl. In another bowl or large measuring cup, whisk the melted butter and 1 large egg together. Whisk in 1 ¾ cup milk or buttermilk 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 the cooked sausage and ¾ cup shredded cheddar cheese. The batter will be thick.
- Grease the waffle iron with cooking spray or brush with cooking oil. Heat waffle iron. Spread the batter evenly over the 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 the remaining batter, re-greasing the waffle iron as needed. Serve or cool completely on a wire rack and freeze in an airtight container or freezer bag. Reheat in the toaster.
Notes
Nutrition
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