Categories: Breakfast

Ingredients

• 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, divided
• 1 tsp seasoned salt, divided
• 1 cup shredded sharp cheddar cheese
• 8 large eggs
• 1 tbsp. minced fresh parsley

Directions

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 to 10 minutes, breaking up the sausage into crumbles; drain. Remove from heat and keep warm.

2. Meanwhile, in a large saucepan, whisk flour, 1 3/4 cups cream and 1/2 tsp seasoned salt until smooth. Bring to a boil, stirring constantly; cook and stir until mixture thickens, 2 to 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 to 3 minutes. Serve with sausage mixture and cheese sauce; sprinkle with parsley.

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