Breakfast Sausage and Waffle Skillet
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
15 mins
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Cook time
75 mins
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Total time
90 mins
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Ingredients
6 breakfast sausage (gluten-free) (188 g)
1 package Kinnikinnick Original Waffles (222 g)
3 large eggs (168 g)
½ cup milk 2% (125 g)
¼ tsp cayenne pepper (1 g)
½ tsp salt (2 g)
1 tsp black pepper (2 g)
2 green onions - chopped (35 g)
1 sweet mini pepper - chopped fine (35 g)
1 cup cheddar cheese (112 g)
Optional: garnish with fresh chives or green onion
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Directions
- Preheat oven to 350 °F (176 °C).
- Cook sausage in an oven proof skillet over medium heat until thoroughly cooked. Remove from skillet and chop into bite size pieces. Set aside.
- In a small container combine eggs, milk, and spices. Mix until combined and set aside.
- Chop thawed waffles into 8 pieces per waffle for a total of 48 pieces.
- Using the same skillet, layer bottom with ½ the chopped waffles.
- Top waffles with ½ of the chopped vegetables and sausage. Sprinkle with ½ of the cheese.
- Repeat with remaining chopped waffles, chopped vegetables and sausage.
- Pour egg mixture over top and sprinkle with remaining cheese.
- Cover skillet with foil or oven proof lid.
- Bake in preheated oven covered for 45 minutes.
- Remove cover and bake for an additional 15 minutes. Serve immediately.
Yields 4 portions
Tips & Variations
- Try serving with Spicy Syrup. Recipe available on our website.
- If you do not have an oven proof skillet, use a 2 quart casserole dish to build your creation in.
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