Sausage and Egg Waffle Bake

A delightful twist on a classic breakfast dish, featuring crispy sausage, fluffy eggs, and savory potatoes layered on top of crispy waffles.

Ingredients

1	Jimmy Dean Breakfast Sausage, Hot
12	Eggs, separated
10	Eggo waffles (1 standard box)
1 1⁄2	teaspoons Salt, divided
1	Large Idaho potato
1	bunch Green onions, chopped
2	cups Shredded cheddar cheese

Instructions

• 1. Peel and thinly slice the potato. Sprinkle the slices with salt.
  2. Cut the sausage into patties, flatten them and spread until they are approximately the same size as the waffles. Keep in mind that they will shrink during cooking.
  3. Preheat the oven to 350°F.
  4. Cook the sausage according to the package instructions, browning them on both sides over medium-high heat. Once cooked, remove from the heat, allowing them to drain and cool slightly. Keep the oil in the pan to cook the potatoes.
  5. Add the potatoes to the pan with the leftover sausage oil. Cook on medium-low heat until tender, then increase the heat to brown them. Once fully cooked, remove from heat and set aside.
  6. Arrange the Eggo waffles on two baking sheets and bake for 10 minutes to warm and lightly toast them.
  7. Place egg whites and salt in a stand mixer (or use a hand mixer) and whip until firm peaks form (not quite stiff peaks). In a separate bowl, whip the egg yolks until they reach the ribbon stage. Gently fold the yolks and chopped green onions into the whipped egg whites.
  8. Assembly: Begin with a waffle, sprinkle with cheddar cheese, add a layer of potatoes and a sausage patty on top. Finish by spreading the whipped egg mixture over the top.
  9. Bake at 350°F for 10-15 minutes or until slightly browned.

Jul 18, 2024