Omelet Waffles with Sausage Cheese Sauce
This waffle-omelet mashup is topped with sausage, onions and sweet peppers and finished with a chunky cheesy sauce. Morning or evening, the dish is fun and satisfying. —Ronna Farley, Rockville, MD
Prep: 30 min. • Cook: 5 min./batch Makes: 4 servings
1 lb. bulk pork sausage 1/2 lb. whole fresh mushrooms, chopped 1/2 cup chopped onion 1/2 cup chopped sweet red pepper 2 Tbsp. all-purpose flour
2 cups half-and-half
cream, divided
1 tsp. seasoned salt, divided 1 cup shredded sharp
cheddar cheese
8 large eggs
1 Tbsp. minced fresh parsley
1. Preheat waffle maker. In a large skillet, cook sausage, mushrooms, onion and red pepper over medium heat until the sausage is no longer pink and the vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. Remove from heat and keep warm.
2. Meanwhile, in a large saucepan, whisk flour, 1³/4 cups cream and
1/₂ tsp. seasoned salt until smooth. Bring to a boil, stirring constantly; cook and stir until mixture thickens, 2-3 minutes. Stir in cheese and 1 cup sausage mixture until cheese is melted. Remove from heat and keep warm.
3. In a large bowl, whisk eggs and the remaining 1/4 cup cream and 1/₂ tsp. 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.
2 WAFFLES 734 cal., 56g fat (24g sat. fat), 521mg chol., 1461mg sod., 15g carb. (7g sugars, 1g fiber), 38g pro.