2020-04-01 Taste of Home

Omelet Waffles with

Sausage Cheese Sauce

This waffle-omelet

mashup is topped

with sausage, onions

and sweet peppers

and finished with a

chunk y chees y sauce. Morning or

evening, the dish is fun and satisfying.

—Ronna Farley, Rockville, MD

Prep: 30 min. • Cook: 5 min./batch

Makes: 4 servings

1 lb. bulk pork sausage

¹₂ lb. whole fresh

mushrooms, chopped

¹₂ cup chopped onion

¹₂ cup chopped sweet red pepper

2 Tbsp. all-purpose flour

2 cups half-and-half

cream, divided

1 tsp. seasoned salt, divided

1 cup shredded sharp

cheddar cheese

8 large eggs

1 Tbsp. minced fresh parsley

1. Preheat waffle maker. In a large
   skillet, cook sausage, mushrooms,
   onion and red pepper over medium
   heat until the sausage is no longer
   pink and the vegetables are tender,
   8-10 minutes, breaking up sausage
   into crumbles; drain. Remove from
   heat and keep warm.
   2. Meanwhile, in a large saucepan,
   whisk flour, 1³ ₄ cups cream and
   ¹ ₂ tsp. seasoned salt until smooth.
   Bring to a boil, stirring constantly;
   cook and stir until mixture thickens,
   2-3 minutes. Stir in cheese and 1 cup
   sausage mixture until cheese is melted.
   Remove from heat and keep warm.
   3. In a large bowl, whisk eggs and the
   remaining ¹ ₄ cup cream and ¹ ₂ tsp.
   seasoned salt until blended. Bake
   in a well-greased waffle maker until
   golden brown, 2-3 minutes. Serve
   with sausage mixture and cheese
   sauce; sprinkle with parsley.
   2 WAFFLES 734 cal., 56g fat (24g sat.
   fat), 521mg chol., 1461mg sod., 15g
   carb. (7g sugars, 1g fiber), 38g pro. 

Omelet Waffles

with Sausage

Cheese Sauce

FAMILY KITCHEN

26 APRIL/MAY 2020 TASTEOFHOME.COM