Omelet Waffles with Sausage Cheese Sauce

Name: Omelet Waffles with Sausage Cheese Sauce
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings.
Ingredients: 1 pound bulk pork sausage; 1/2 pound whole fresh mushrooms, chopped; 1/2 cup chopped onion; 1/2 cup chopped sweet red pepper; 2 tablespoons all-purpose flour; 2 cups half-and-half cream, divided; 1 teaspoon seasoned salt, divided; 1 cup shredded sharp cheddar cheese; 8 large eggs, room temperature; 1 tablespoon minced fresh parsley

Waffles are fun to make, so I decided to make this waffle omelette recipe! They are topped with browned sausage, onions, peppers and a chunky cheesy sauce. They are the perfect choice when you want to have breakfast for dinner. —Ronna Farley, Rockville, Maryland

Ingredients

1 pound bulk pork sausage
1/2 pound whole fresh mushrooms, chopped
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 tablespoons all-purpose flour
2 cups half-and-half cream, divided
1 teaspoon seasoned salt, divided
1 cup shredded sharp cheddar cheese
8 large eggs, room temperature
1 tablespoon minced fresh parsley

Directions

Preheat waffle maker. In a large skillet, cook sausage, mushrooms, onion and red pepper over medium heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Remove from heat and keep warm.
Meanwhile, in a large saucepan, whisk flour, 1-3/4 cups cream and 1/2 teaspoon seasoned salt until smooth. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in cheese and 1 cup sausage mixture until cheese is melted. Remove from heat and keep warm.
In a large bowl, whisk eggs and the remaining 1/4 cup cream and 1/2 teaspoon seasoned salt until blended. Bake in a well-greased waffle maker until golden brown, 2-3 minutes. Serve with sausage mixture and cheese sauce; sprinkle with parsley.

Nutrition Facts

2 waffles: 734 calories, 56g fat (24g saturated fat), 521mg cholesterol, 1461mg sodium, 15g carbohydrate (7g sugars, 1g fiber), 38g protein.

Reviews

Click stars to rate

Average Rating:

ahmom

Jun 29, 2020

Beware of how much egg you put into your waffle maker. The eggs puffed up and blew out of my maker. It would be cleaner and easier to just scramble the eggs in a skillet. Overall this was pretty good.
curlylis85

Jun 26, 2020

This is a very filling and tasty brunch. The crispy edges that the eggs get in the waffle iron are delicious, and the cheese and sausage sauce is decadent.
Holly

May 31, 2020

I halved this recipe and made it for my husband and me this morning as a special brunch. Liked it very much, and it was just enough for two hearty servings. I plan to make it again.
kids chauffer

May 2, 2020

This simply didn't do it for me. I didnt care for the overall flavors or textures. If you didn't eat fast enough, the sauce became more of a glue. I would not make them again.
momio

Mar 30, 2020

I made these yesterday for a brunch and they were out of this world delicious! Every single person raved about them. It took us a couple of tries to get the right amount of eggs in the waffle iron to make them look the best but they were delicious. I heard people coming up with all kinds of ideas for the leftover cheese sauce. I doubled the recipe for the sauce because I hate not having enough sauce and I'm glad I did because we have great ideas for eating it up. Excellent recipe, Ronna