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!
  • CourseBreakfast, Brunch
  • CuisineAmerican
Servings Prep Time
4people 10minutes
Cook Time
10minutes
Servings Prep Time
4people 10minutes
Cook Time
10minutes
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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