Sausage and Scrambled Egg Stuffed Waffles

Sausage and Scrambled Egg Stuffed Waffles

Sausage and Scrambled Egg Stuffed Waffles are crisp on the outside and fluffy on the inside and filled with a perfect balance of eggs, cheese and sausage. Topped with a dollop of  Irish butter and a swirl of maple syrup, it’s the perfect all in one breakfast and one of the best waffles!

Sausage and Scrambled Egg Stuffed Waffles

Years ago my grandparents gave my husband a Waring Pro restaurant style Belgium waffle maker for Christmas. It’s become one of our favorite kitchen appliances. Waffles are his favorite breakfast so often on big breakfast days we’ll make waffles. My son loves waffles too, however my daughter and I are more on team pancake. While we prefer pancakes on the sweeter side, with strawberries, blueberries, bananas and/or chocolate chips, waffles are a different story.

Waffles with their crisp outside and fluffy inside are perfect to accompany sausage, bacon and/or eggs. Mmm, it makes me hungry just thinking about all this delicious breakfast food. Aren’t big family breakfasts the best? I love days when we don’t have to go anywhere early and we can relax together as a family, sip coffee and make a big breakfast together.

Step by step Sausage and Scrambled Egg Stuffed Waffles

Now, back to the waffles.

I was watching a cooking show one day and the chef made waffle sandwiches. I immediately thought of my husband. He’d love a waffle sandwich! However, the only waffle maker we owned made Belgium waffles, which are a little too thick for sandwich making. So I thought why not put all the breakfast goodies inside the waffle? And the Sausage and Scrambled Egg Stuffed Waffles were born!

Now the first time I made these they weren’t perfect. I really wanted to incorporate a little cheese in the waffle to really represent a breakfast sandwich. My first attempts involved sprinkling a little cheese along with the egg and sausage but it burned and didn’t make the waffles look very appealing.

Sausage and Scrambled Egg Stuffed Waffles

Eventually I discovered if I used a high quality white cheddar cheese and mixed it in with the eggs it worked perfectly! Now, years later we’re still enjoying Sausage and Scrambled Egg Stuffed Waffles.

It’s a wonderful special breakfast. Everyone in our family loves them! And the kids are so excited for the few times a year we make them.

These waffles have a perfect balance of egg, to sausage, to cheese, to waffle ratio. And topped with a little Irish butter and maple syrup it’s just delightful! One bite we’ll transfer you back to childhood … if just for a moment.

Sausage and Scrambled Egg Stuffed Waffles

We love using the Waring Pro Professional Stainless Steel waffle maker. We’ve had it for probably 10 years. It’s awesome! If you’re looking for a new waffle maker they Click here to buy it on Amazon.

Other products I love:

Avocado OIl | Vanilla Extract | Kerrygold Irish Butter

This post contains affiliate links, which means I receive a small compensation if you click and purchase a product. Thank you so much for visiting my site and for your support of Because Food Is Love.

Sausage and Scrambled Egg Stuffed Waffles

 

If you’re more of a pancakes lover, here are some of my favorite pancake recipes:

Healthy Chocolate Chip Banana Pancakes, Lemon Ricotta Zucchini Pancakes, Banana Chocolate Chip Buttermilk Pancakes

Print Recipe
Sausage and Scrambled Egg Stuffed Waffles
Sausage and Scrambled Egg Stuffed Waffles are crisp on the outside and fluffy on the inside and filled with a perfect balance of eggs, cheese and sausage. Topped with a dollop of Irish butter and a swirl of maple syrup, it’s the perfect all in one breakfast and one of the best waffles!
Course Breakfast, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Breakfast, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Cook the sausage in a skillet. If using a cast iron skillet scramble the sausage with a rubber or wooden spoon. However, if you’re using a stainless steel pan scramble the sausage with a potato masher, it breaks up the sausage perfectly!
  2. Cook the sausage until scrambled and browned about 10 minutes. Let sausage drain on a paper towel lined plate.
  3. Whisk together the eggs, water and salt and pepper. Scramble the eggs over medium-low heat until soft and fluffy, then add the cheese. Set aside.
  4. Make the waffles. Preheat the waffle iron.
  5. In a large bowl whisk together the dry ingredients. In another bowl add the wet ingredients. Separate the egg, adding the egg yolk to the wet ingredients and in a small bowl or stand mixer beat the egg whites until peaks form.
  6. Add the wet ingredients to the dry ingredients.
  7. Fold in the egg whites.
  8. Spoon a little batter onto the waffle iron, layer with sausage and eggs and top with a little extra batter.
  9. Cook according to waffle iron instructions.
  10. Serve topped with a dollop of butter and a swirl of maple syrup. Or pick up for a quick breakfast on the go.
Recipe Notes

The basic waffle recipe is adapted from Lemon Sugar.

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