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Sausage and Cheddar Waffles

Servings 4
  • 2 cups waffle mix (NOT a “just add water” mix)
  • 2 eggs (or as recommended on mix)
  • 1 1/4 cup milk (or as recommended on mix)
  • 1/4 cup vegetable oil (or as recommended on mix)
  • 1/2 pound breakfast sausage
  • 1 1/2 cup sharp cheddar, shredded
  • maple syrup (to top)
  1. Cook sausage.

    Cook the sausage over medium heat, crumbling into very small pieces. Drain thoroughly.

  2. Make waffle batter.

    In a large mixing bowl, combine the waffle mix, eggs, milk, and oil with a whisk until just combined. You don’t want to over mix it; there may be some small lumps. 

    Add the crumbled sausage and shredded cheese.

    I made my batter according to the directions on the mix's package (I used Hungry Jack Buttermilk Pancake and Waffle Mix). I recommend following the directions on yours.
  3. Make the waffles.

    Preheat oven to 200℉. Place a baking sheet lined with aluminum foil on the center rack.

    Preheat the waffle iron for at least 5 minutes. Add about 1 cup of the batter, using the back of a heat-safe spatula to spread the mix around. Cook for about 4 minutes (or according to your waffle iron’s instructions), until steam stops releasing. 

    Using a fork, remove the waffle from the iron. Serve immediately or place in the oven until ready to serve.

  4. Serve and enjoy.

    Add maple syrup and enjoy!