Here’s an easy dish guaranteed to create excitement at the breakfast table. Nothing is missing from this sweet and savory combination.
—COURTNEY LENTZ BOSTON, MA
PREP: 20 MIN. • COOK: 5 HOURS. • MAKES: 12 SERVINGS
2 pounds bulk spicy breakfast pork sausage
1 tablespoon rubbed sage
1/2 teaspoon fennel seed
1 package (12.3 ounces) frozen waffles, cut into bite-size pieces
8 large eggs
1 1/4 cups half-and-half cream
1/4 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese
Additional maple syrup
1. Fold two 18-in.-long pieces of foil into 18x4-in. strips. Line the perimeter of a 5-qt. slow cooker with the foil strips; spray with cooking spray.
2. In a large skillet, cook and crumble sausage over medium heat until no longer pink; drain. Add sage and fennel.
3. Place the waffles in the slow cooker; top with sausage. In a bowl, mix eggs, cream, syrup and seasonings. Pour over the sausage and waffles. Top with cheese. Cook, covered, on low until set, 5-6 hours. Remove insert and let stand, uncovered, for 15 minutes. Serve with additional maple syrup.