| Level: | Easy |
| Total: | 38 min |
| Prep: | 15 min |
| Cook: | 23 min |
| Yield: | 4 servings |
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 eggs, lightly beaten
- 2 cups buttermilk
- 1/2 teaspoon vanilla extract
- 8 tablespoons (1 stick) butter, melted and cooled
- Nonstick spray
- 1 tablespoon olive oil
- 1 pound bulk breakfast sausage, formed into 4 small patties
- 4 whole eggs
- Smoked salt and freshly ground black pepper
- 4 slices pepper jack cheese
- Chopped fresh cilantro, for garnish
- Hot sauce, for garnish
- Special equipment: waffle iron
Instructions
- Preheat the oven to 250 degrees F and prepare a cookie sheet with a cooling rack on top.
- In a large bowl, whisk together the flour, baking powder, salt and baking soda. Add in the beaten eggs, buttermilk, vanilla extract and butter. Stir until well combined.
- Spray the waffle iron with nonstick spray. Pour about 1 cup batter into the preheated waffle iron and cook the waffle according to the waffle maker’s instructions. As each waffle is cooked, place it onto the prepared rack in the oven to keep warm.
- In a medium saute pan over medium heat, add the olive oil and the sausage patties. Cook until browned and cooked through, about 8 minutes, turning occasionally. Place the sausage on a plate and keep in the oven while you cook the eggs.
- In the same pan as the sausage drippings, crack the 4 remaining eggs and cook for 2 minutes over low heat. Season with salt and pepper. Cover with a lid and cook until the whites set, an additional 2 minutes. (If the oil is absorbed, drizzle more into the pan.)
- Remove the waffles and sausages from the oven. On warmed plates, place 1 waffle and top with a sausage patty, 1 sunny side up egg and 1 slice pepper jack cheese. Garnish with chopped cilantro and hot sauce. Fold over and eat like a taco.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1038 |
| Total Fat | 71 g |
| Saturated Fat | 32 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 2 g |
| Sugar | 8 g |
| Protein | 43 g |
| Cholesterol | 410 mg |
| Sodium | 1744 mg |
Reviews
I have used this recipe more times than I can count …simple but GENIUS!
I made just the waffles from this recipe but they were very good. They are not too sweet so they go well with savory dishes like Rachael Ray’s “Chili Sweet Potato Hash with Fried Eggs and Fresh Tomato Salsa B, L or D meal: good for Breakfast, Lunch or Dinner”. They were delicious together.
Didn’t have time to make the filling but the waffles were excellent! I had several left over so I put them in the freezer. For a quick breakfast just pop one into the toaster. They were just as delicious! I will be using this waffle recipe from now on.
While I didn’t make the sausage / egg filling, I did make the waffles themselves and they were just about the lightest, fluffiest waffles I’ve ever made with my waffleiron. Usually the ones I make are dense, soaking up syrup. These were awesome. And now I’ve found a reason to keep buttermilk in my fridge – for more waffles!
Watchouttherenow! Crazy good! My husband and boys said it was “off the hook!” Thanks!
I am waffle queen and loved seeing your show!!! My grandkids and kids will be so excited about the new recipe. Easy, easy to stir up and we’re ready to go! Love the recipe. And doing chocolate waffles with cake mix!! Can’t wait to try that!!! These waffles are wonderful!! Love that the eggs are simply beaten and added to the flour mixture.
I used the recipe for the basic waffle and then made my own topping, but the waffle it’s self was to die for Light in texture, best waffle I have ever eaten