Sausage and Cheddar Waffles
- 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)
- Cook sausage.
Cook the sausage over medium heat, crumbling into very small pieces. Drain thoroughly.
- 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. - 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.
- Serve and enjoy.
Add maple syrup and enjoy!