Cheesy Sausage Waffles

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During the week, Caleb & I eat breakfast together before he heads off to work, which is a great way to start out the day.  But, we’ve grown a bit weary of our standard breakfasts: scrambled eggs & toast, homemade granola with raw milk & on rare occasions, whole wheat chocolate chip pancakes {my favorite!}.

We don’t usually have a whole lot of time to make anything too extravagant, so one of my goals lately has been to come up with some different breakfast options that would be quick & easy on our weekday mornings.

This recipe has been in my recipe file for a few years now & I finally got around to giving it a try this week.  Of course, I had to tweak the original recipe just a bit & I was very happy with how they turned out!  These do require a little more time than we usually have on a weekday morning, but, because the recipe was more than enough for two, the leftovers freeze wonderfully & can be reheated in the toaster for a super easy & fast breakfast.  So, you may want to make a batch {or two, depending on the size of your family} of these for a leisurely weekend breakfast & put the leftovers in the freezer for later.

Cheesy Sausage Waffles

1 1/2 c. whole wheat pastry flour (all-purpose works too)

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp sea salt

1/4 tsp pepper

1 3/4 c. buttermilk (I never have buttermilk on hand, see how I modify below)

4 tbsp butter

2 eggs

2 c. shredded cheddar cheese

1 heaping c. turkey sausage, cooked & crumbled (I make my own using this recipe)

Preheat your waffle iron.

In a saucepan, over medium heat, melt the butter.  Because I was using sausage I had pre-cooked & stored in the freezer, I also threw in the frozen sausage to reheat…

If you don’t have buttermilk on hand {like me}, pour a generous splash {approx. 1 – 1 1/2 tbsp} of lemon juice into the bottom of a liquid measure cup…

And add milk to equal 1 3/4 c.  Let sit for about 5 minutes…

If you have buttermilk on hand, you can just skip all of that & move on to this next part…

In a medium bowl, whisk together buttermilk {or your milk/lemon juice concoction} & eggs…

Add the flour, baking powder, baking soda, salt & pepper…

And mix well.

Add the melted butter, sausage & cheese & mix to combine…

Spoon the batter into the preheated waffle iron, being careful not to overfill…

Or else you may end up with a mess looking something like this…

I really wish I could blame this on someone else, but unfortunately, this was all me.:-)

Cook until golden-brown {4-5 minutes in my waffle iron}…

Serve with butter & syrup {if you’d like}, enjoy!

*To freeze, allow to cool completely, laid flat on a plate.  Wrap individually in plastic wrap & then place in a ziploc bag in the freezer.  To reheat, remove plastic & pop in the toaster.

Made 16 small waffles.

Source: adapted from Rachael Ray


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