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
