Sausage and Cheese Breakfast Waffles

Ingredients

• 2 cup boxed Pancake Mix
• 1.5 cup water
• 1 lb breakfast sausage (browned and drained)
• 1 cup shredded cheddar cheese
• 0.25 cup maple syrup (plus extra for dipping)
• cooking spray (for the waffle iron)

Steps

1. 1

   Place the breakfast sausage in a skillet over medium-high heat. Brown the meat, breaking it into small crumbles as it cooks.

2. 2

   Once fully cooked, drain the grease from the skillet really well and set the sausage aside to cool slightly.

3. 3

   In a large mixing bowl, combine 2 cups of boxed pancake mix with 1 1/2 cups of water (or according to the specific directions on your pancake mix box).

4. 4

   Stir the cooked sausage, 1 cup of shredded cheddar cheese, and 1/4 cup of maple syrup into the pancake batter until well combined.

5. 5

   Preheat a mini waffle iron. Once the ready light indicates it is at the correct temperature, spray it with cooking spray.

6. 6

   Add a scoop of the pancake mix (approximately 1/4 cup) to the mini waffle iron.

7. 7

   Cook until the waffle is golden brown and the iron indicates it is ready. Repeat this process until all of the batter is used (makes approximately 11-12 mini waffles).

8. 8

   Serve immediately with extra maple syrup for dipping, or let cool to freeze for later.

Notes

For crispier waffles, you can reheat them in a toaster. These freeze very well for meal prep. A 1/4 cup measuring scoop is the ideal size for most mini waffle makers.

Nutrition per serving

• breakfast
• waffles
• sausage
• cheese
• easy breakfast
• kid-friendly
• freezer-friendly
• meal prep