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; 1 teaspoon seasoned salt, divided; 2 tablespoons all-purpose flour; 2 cups half-and-half cream, divided; 1 cup Kerrygold 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 stuffed with browned sausage, onions and peppers and topped with 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
1 teaspoon seasoned salt, divided
2 tablespoons all-purpose flour
2 cups half-and-half cream, divided
1 cup Kerrygold 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, 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.