Breakfast Sausage Links on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Sure, you can pan-fry sausages. Or bake them. But for truly moist breakfast sausage links that just pop in your mouth, cook them on your Char-Broil Big Easy®. Incredibly easy. No clean-up. Totally delicious. Breakfast sausage links on the Char-Broil Big Easy are a big win.

I was very happy with these sausages. I mean, sure, they’re just breakfast sausage links, but the casings get nice and crunchy while the meat stays very tender and juicy. They were really, really great. Surprisingly good, and all I had to do was lower them into my Big Easy® and hang out for about 15 minutes. Done.

Breakfast Sausage Links on the Char-Broil Big Easy

A Bunk Bed Basket Is A Must-Have

I cooked the sausage using the basket that comes with the Big Easy®. You can cook more using the bunk bed basket, but you won’t be able to double the amount since the bunk bed is a little smaller. Don’t try and cram the sausages in or they won’t cook consistently.

Did you know you can make your entire breakfast on your Big Easy, not just sausage? Make bacon, breakfast cups and even eggs!

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Breakfast Sausage Links on the Char-Broil Big Easy
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Breakfast Sausage Links on the Char-Broil Big Easy®

Sure, you can pan-fry sausages. Or bake them. But for truly moist breakfast sausage links that just pop in your mouth, cook them on your Char-Broil Big Easy.
Course Side
Cuisine American
Keyword Big Easy, breakfast, Char-Broil, sausage
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 1kcal
Author Mike

Ingredients

  • 1 12 ounce breakfast sausages links

Instructions

  • Fire up your Big Easy®.
  • Add the sausage links to the basket. Try not to crowd them.
  • Lower basket into cooker and cook 15-20 minutes or until done, 160 F.

Nutrition

Calories: 1kcal | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 1mg | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

Nutritional values are approximate.

Homemade Italian Sausage

I have been making a lot of pizzas on the grill this year. It took a long time of testing, trying, and testing some more. Now, I’m very happy with our homemade dough and homemade sauce. And now I can say I’m also happy with our homemade Italian sausage. It’s very easy to make but still packs a nice spicy flavor. It’s perfect for pizzas, calzones, or hoagies.

Homemade Italian Sausage

Great Sausage For Pizzas

Nothing beats a pizza hot off a charcoal- or wood-fired grill, specially if it’s loaded with homemade Italian sausage. I use a Kettle Pizza adapter on my 22″ Weber charcoal grill. It’s great any time I want to recreate that awesome classic pizza flavor.

Also try my homemade beef summer sausage.

Homemade Italian Sausage
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Homemade Italian Sausage

I’m very happy with our homemade Italian sausage. It’s very easy to make but still packs a nice spicy flavor. It’s perfect for pizzas, calzones, or hoagies.
Course Main
Cuisine American
Keyword homemade, Italian, sausage
Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes
Servings 3 pounds
Calories 1231kcal
Author Mike

Ingredients

Instructions

  • Place the pork in a large bowl.
  • Add all of the remaining ingredients.
  • Mix well. I found using my hands to be the best way. Just make sure you get all of the spices distributed evenly throughout the pork.
  • Let pork refrigerate for 12 hours before using to distribute the flavors. I froze it in 1 pound packages for use later on pizzas.

Nutrition

Calories: 1231kcal | Carbohydrates: 8g | Protein: 78g | Fat: 97g | Saturated Fat: 36g | Cholesterol: 327mg | Sodium: 2612mg | Potassium: 1490mg | Fiber: 3g | Sugar: 1g | Vitamin A: 571IU | Vitamin C: 9mg | Calcium: 138mg | Iron: 6mg

Nutritional values are approximate.

Waffled Sausage Patties

I usually pan fry my breakfast sausage patties. Sometimes I’ll cook them in the oven, but I prefer pan frying. I don’t like the mess, though. The splatter. The grease. So, when I came across this approach to cooking up sausages using a waffle iron I just had to try it. Waffled sausage patties… who knew?

Waffled Sausages

Crunchy Delicious Patties

In about 3 minutes you will have perfectly cooked waffled sausage patties, with a little bit of a crust to them. You know what I mean. GBD. Golden Brown Delicious. I don’t trust sausages that don’t have a bit of crust to them. It’s just not normal. It’s hard to get that crust if you bake your sausages. Well you can get it, but you’re going to have to bake them for a while or have them spend some time under the broiler. This is easier.

I can cook four sausages at a time on our little round Cuisinart waffle maker, which is perfect for the two of us. Cleanup was very easy, too!

Looking for something new to cook on your waffle iron? Try these awesome waffled French fries or these great waffle iron cinnamon rolls! They all go great with my Silver Dollar pancakes.

Waffled Sausages
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5 from 1 vote

Waffled Sausages

When I came across this approach to cooking up sausages using a waffle iron I just had to try it. Waffled sausage patties… who knew?
Course Side
Cuisine American
Keyword sausage, waffles
Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings 2
Calories 258kcal
Author Mike

Equipment

Ingredients

  • 4 sausage patties

Instructions

  • Heat your waffle iron on high.
  • Add patties to iron and close lid. Do not press down on the lid.
  • Cook about 3 minutes or until internal temperature of the sausages reaches 165 F.

Nutrition

Calories: 258kcal | Protein: 13g | Fat: 23g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 541mg | Potassium: 211mg | Vitamin A: 64IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Nutritional values are approximate.

Spicy Sausage and Sun-Dried Tomato Penne Rigate

I have been a diehard fan of Chile Pepper magazine for years. Despite what the name might suggest to you, it’s not a magazine about over-the-top way-too-hot peppers and foods and sauces. Instead, it has a variety of recipes and articles, catering not only to chile heads, but also people that just want a little kick to their foods. Everything I have made from the magazine has turned out absolutely fantastic. They aren’t playing around. Grab yourself a copy off the news-stand or order a subscription online. Or do what I did and have a subscription for years. And years. And make some of their great recipes like this spicy sausage and sun-dried tomato penne rigate.

Spicy Sausage and Sun-Dried Tomato Penne Rigate

A Plate Of Spicy Happiness

This spicy sausage and sun-dried tomato penne rigate dish is creamy, with just a little heat, thanks to spicy sausage, red pepper flake and hot cheese. The original recipe used sliced chicken breast, but I went with chicken sausage for a little more spice. Any chicken would work in this dish, though.

The sun-dried tomatoes, mushrooms, and spinach add a great twist to what would be a great meal by itself. This doesn’t take long to make and will wow your guests with great flavors.

I like to use my good ole trusty Dutch oven to make this dish and pretty much darned near anything like it on my stovetop. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

Also try my easy-to-make but still awesome spicy sausage and pasta.

Spicy Sausage and Sun-Dried Tomato Penne Rigate
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Spicy Sausage and Sun-Dried Tomato Penne Rigate

This sausage and pasta dish is creamy, with just a little heat, thanks to spicy sausage, red pepper flake and hot cheese. The original recipe used sliced chicken breast, but I went with chicken sausage for a little more spice. 
Course Main
Cuisine American
Keyword pasta, sausage, spicy, sun-dried tomato
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 703kcal

Ingredients

Instructions

  • Cook pasta per package instructions. When done, reserve 1 cup of the pasta water. Drain and reserve the pasta.
  • Drain the sun-dried tomatoes but save the oil. Chop or slice the tomatoes.
  • In a large skillet, heat 2 tablespoons of the sun-dried tomato oil over medium-high heat.
  • Add the onion, and mushrooms and cook until they start to soften, about 3-4 minutes.
  • Add the garlic and cook another minute.
  • Add the sun-dried tomatoes and spinach. Cook, stirring often, until the spinach wilts. Remove to a bowl and set aside.
  • Add another tablespoon of the reserved sun-dried tomato oil to the skillet. Add the sausage and cook until done and lightly browned. Remove to a plate and set aside.
  • Reduce heat to medium and add the cream and shredded cheese. Bring to a gentle boil then reduce heat to simmer. Stir until the cheese is melted.
  • Add the cooked pasta and 1/2 cup of the reserved pasta water. Stir.
  • Add the red pepper flakes, cooked vegetables and sausage. Stir.
  • Simmer for 10 minutes. If mixture is too thick add a bit more of the reserved pasta water and stir.
  • Serve garnished with freshly grated Parmesan cheese.

Nutrition

Calories: 703kcal | Carbohydrates: 69g | Protein: 35g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 117mg | Sodium: 1065mg | Potassium: 559mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3312IU | Vitamin C: 10mg | Calcium: 417mg | Iron: 3mg

Nutritional values are approximate.

Sausage Sandwiches on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

I picked up a set of kabob holders for my Char-Broil Big Easy Oil-Less Fryer from Amazon the other day. I’m always excited to try something new in my Big Easy. Besides roasting some red potatoes (hiding in the background in the first picture below), I decided to use the kabobs to make some super-easy (and tasty) sausage sandwiches. I grabbed some fresh Italian sausages, a few bell peppers and a sweet onion, skewered them and lowered them into my Big Easy. About twenty minutes later my sausage sandwiches on the Char-Broil Big Easy was done.

Sausage Sandwiches on the Char-Broil Big Easy

Great Sandwiches, Ready In No Time

I chopped up the peppers and onion and mixed them with a bit of Zatarain’s Creole mustard and some brown mustard. The combination of the two mustards (I call it Spicy Breole mustard….) is fantastic. A serious kick with serious mustard flavor. Served on a toasted hoagie roll. Oh, and I also made these same sandwiches using smoked sausage (as shown below). Perfect!

If you don’t have a set of kabobs for the Big Easy, you can also make these great sandwiches using the standard basket along with the available bunk basket, which gives you a lot more cooking space.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

The Char-Broil Big Easy 22-piece turkey fryer accessory kit has everything you need to make ribs, chicken legs, kabobs and just about anything else!

Sausage Sandwiches on the Char-Broil Big Easy
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Sausage Sandwiches from the Char-Broil Big Easy

I grabbed some fresh Italian sausages, a few bell peppers and a sweet onion, skewered them and lowered them into my Big Easy. About twenty minutes later everything was done.
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, sandwich, sausage
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3
Calories 623kcal
Author Mike

Ingredients

  • 3 Italian sausages or your favorite sausage
  • 1 green bell pepper cut into wide strips
  • 1 red bell pepper cut into wide strips
  • 1 medium sweet onion quartered
  • 1 tablespoon Creole mustard
  • 1 tablespoon spicy brown mustard
  • 3 Hoagie rolls toasted if desired

Instructions

  • Fire up your Big Easy.
  • Thread the sausages, pepper strips, and onion onto the kabobs.
  • Lower into the Big Easy and cook for about 20 minutes or until the sausage reaches 150-155 F internal temperature and the peppers and onion have started to soften and char.
  • Remove from the Big Easy.
  • Chop the peppers and onion and place in a large bowl. Stir in the mustards.
  • Serve sausages on rolls topped with plenty of the veggie-mustard mix.

Notes

If you don’t have kabobs, just use the standard Big Easy basket with the available bunk basket.

Nutrition

Calories: 623kcal | Carbohydrates: 46g | Protein: 23g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 1236mg | Potassium: 582mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1397IU | Vitamin C: 90mg | Calcium: 61mg | Iron: 13mg

Nutritional values are approximate.

Grilled Kielbasa Dinner Packets

Usually, a quick grilled dinner at our house consists of some burgers or dogs, with a side and a salad. But sometimes, I like to throw together a just-as-easy meal-in-a-packet, like these grilled kielbasa dinner packets. Everything’s in there. Just assemble (you can put them together the night before) and toss onto a grill (I used my Weber grill) over medium heat until the vegetables are tender. Adding rosemary really takes this from a rather mundane dish to something a little more special.

Grilled Kielbasa Dinner Packets

Dinner In A Packet

These grilled kielbasa dinner packets make for a great meal. You can change it up if you desired. I like substituting poblano for the bell pepper. It adds a slightly different pepper flavor. Of course any kind of pre-cooked or smoke sausage will do. You can even use sliced hot dogs and make this a packet the kids will love. Actually, I’d like that too so I’m going to try it next!

If you’re looking to cook up a great breakfast in a packet try my lumberjack breakfast packets.

Grilled Kielbasa Dinner Packets
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Grilled Kielbasa Dinner Packets

I like to throw together a just-as-easy meal-in-a-packet, like these grilled kielbasa dinner packets. Everything’s in there. Just assemble (you can put them together the night before) and toss onto a grill over medium heat until the vegetables are tender. 
Course Main
Cuisine American
Keyword grilled, packets
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 542kcal
Author Mike

Equipment

Ingredients

  • 1 pound kielbasa cut into 1/2″ – 1″ thick slices
  • 4 medium red potatoes chopped into 1″ pieces
  • 1 medium yellow onion sliced
  • 1 large green bell pepper chopped (optional)
  • 1 tablespoon olive oil
  • kosher salt
  • ground black pepper
  • 1 tablespoon fresh rosemary roughly chopped (or use 1 teaspoon dried rosemary, crushed)

Instructions

  • Fire up your grill for medium-heat (350 F) grilling.
  • Tear off a large sheet of foil.
  • Place sausage, potatoes, bell pepper (if using) and onion in center of foil.
  • Drizzle with oi and sprinkle with salt, pepper, and rosemary.
  • Fold up the edges of the packet and seal.
  • Place onto grill and cook 30 minutes or so until the potatoes are tender.
  • Be careful opening the packets as hot steam will get trapped inside.

Nutrition

Calories: 542kcal | Carbohydrates: 40g | Protein: 21g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 1065mg | Potassium: 1354mg | Fiber: 5g | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 55mg | Calcium: 48mg | Iron: 3mg

Nutritional values are approximate.

Fresh Pasta with Grilled Sausage and Mushrooms

I have to agree with my wife that this fresh pasta with grilled sausage and mushrooms was one of the best main dishes we’ve ever made. Everything was just spot on flavor-wise. From the fresh pasta, to the three different kinds of mushrooms, to the grilled chicken sausage and the rosemary, everything came together. A little heat didn’t hurt either. It’s just there in the back, not out front biting at you.

Fresh Pasta with Grilled Sausage and Mushrooms

Nicely Delicious And Still Easy

I opted to grill the sausage since it was such a fantastic day here in Indianapolis. You can cook them in the skillet before you cook the mushrooms if you’d like. The juices and yum-yums from the sausage will lend even more flavor to the mix.

Fresh Pasta with Grilled Sausage and Mushrooms
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Fresh Pasta with Grilled Sausage and Mushrooms

This fresh pasta with grilled sausage and mushrooms was one of the best main dishes we’ve ever made. Everything was just spot on flavor-wise. From the fresh pasta, to the three different kinds of mushrooms, to the grilled chicken sausage and the rosemary, everything came together.
Course Main
Cuisine American
Keyword mushroom, pasta, sausage
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 523kcal

Ingredients

Instructions

  • Grill the sausage until just done. Do not over-cook. Remove from heat and slice.
  • Bring a large pot of salted water to a boil.
  • Heat the oil in a large skillet over medium-high heat. If you opted to not grill the sausage, slice them and cook in the skillet and remove.
  • Add the mushrooms, green onions, rosemary, red pepper flakes, 3/4 teaspoon of salt and 1/2 teaspoon of black pepper, Cook, stirring often, until the mushrooms begin to brown.
  • Add the diced tomatoes, broth and grilled sausage. Bring to a boil, then reduce to a simmer. Cover and let simmer for 5 minutes.
  • Meanwhile, cook the pasta per package instructions. Drain well.
  • Add pasta to the skillet with half of the cheese. Toss to combine.
  • Serve sprinkled with remaining cheese and black pepper, to taste.

Nutrition

Calories: 523kcal | Carbohydrates: 57g | Protein: 32g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 135mg | Sodium: 1419mg | Potassium: 544mg | Fiber: 2g | Sugar: 4g | Vitamin A: 698IU | Vitamin C: 14mg | Calcium: 268mg | Iron: 5mg

Nutritional values are approximate.

Beans and Weenies

These are not the beans and weenies you may have eaten as a kid. Not even close. Smoky bacon, sweet baked beans, and kickin’ jalapenos. You definitely won’t confuse them with the canned version. And you definitely won’t confuse them with the potluck version that uses lil ole chopped up hot dogs.

Beans and Weenies

Not Like The Canned Stuff

You can use any store-bought sausage in this dish. But for a really tasty version, use some fresh sausage from a local butcher. I used some great kielbasa sausage from Moody’s Butcher shop in nearby Zionsville, Indiana. The sausages definitely up’d my  game.

Also try my smoked blueberry beans and weenies.

Beans and Weenies
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Beans and Weenies

These are not the beans and weenies you may have eaten as a kid. Not even close. Smoky bacon, sweet baked beans, and kickin’ jalapenos. You definitely won’t confuse them with the canned version
Course Main
Cuisine American
Keyword beans, hot dogs
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8
Calories 412kcal

Ingredients

Instructions

  • Preheat oven to 375 F.
  • Simmer sausages in 2″ of water for 10 minutes.
  • Cut bacon into 1/2″ pieces and cook in a large saute pan until almost crisp. Remove to a paper towel-lined plate. Reserve the drippings.
  • Add sausage to saute pan and brown lightly on all sides. Remove.
  • Spray a 9″ x 13″ baking dish with non-stick spray. Add in the beans, garlic, onion, and pepper. Stir.
  • Place sausage pieces into the bean mixture, pushing them in.
  • Sprinkle top of dish with Worcestershire sauce (I used about 2 tablespoons).
  • Scatter the jalapenos, green onions and thyme over the top of the dish.
  • Spoon a little of the reserved bacon drippings around.
  • Place in oven on a rack above a baking pan (in case some drips down) and bake for 40 minutes or until bubbly hot.

Nutrition

Calories: 412kcal | Carbohydrates: 43g | Protein: 17g | Fat: 21g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1249mg | Potassium: 776mg | Fiber: 12g | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 11mg | Calcium: 122mg | Iron: 4mg

Nutritional values are approximate.

Cowboy Breakfast Sandwiches

We both love having breakfast for dinner. We don’t usually have time in the mornings to make an elaborate breakfast, so making it for dinner lets us go wild. These cowboy breakfast sandwiches hit the spot. Everything that normally goes on a breakfast plate is in this sandwich.

Cowboy Breakfast Sandwiches

Welcome The Heat

I used homemade breakfast sausage on these cowboy breakfast sandwiches, but of course store-bought sausage works just as well. Don’t skip the jalapenos, they are what really sets this sandwich apart. They aren’t too hot, they just add some zing. Plus, I’m pretty sure that cowboys like a little kick start to the day. I don’t know any or I’d ask!

The Cuisinart Griddler was made just for sandwiches like these.

Also try my crazy-good country ham and egg muffins.

Cowboy Breakfast Sandwiches
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Cowboy Breakfast Sandwiches

Easy breakfast sandwich that’ll keep you going for hours.
Course Main
Cuisine American
Keyword breakfast, sandwich
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 741kcal

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Heat a large skillet over medium-high heat. Add 1 tablespoon of the butter and melt. Spread the remaining butter on the bread. Fry the bread until lightly browned on each side, adding more butter to the skillet if needed.
  • Heat another skillet over medium heat and cook the sausage.
  • Lightly beat the eggs, half-and-half and salt and pepper in a small bowl. Add in the jalapeno.
  • Spray a 9″ x 9″ baking dish with non-stick spray. Pour in the egg mixture. Bake until the eggs are done, about 20-25 minutes. Cut into 4 squares.
  • Assemble the sandwiches by placing a slice of cheese on 4 pieces of the bread. Top with the egg, a sausage, and another slice of bread.

Nutrition

Calories: 741kcal | Carbohydrates: 35g | Protein: 29g | Fat: 54g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 372mg | Sodium: 975mg | Potassium: 249mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1097IU | Vitamin C: 1mg | Calcium: 259mg | Iron: 14mg

Nutritional values are approximate.

Waffle Iron Eggs and Biscuits

I found the original recipe for this great breakfast-for-dinner idea over at Amy’s Cooking Adventures. Putting an egg on top of batter in a waffle iron sounded like a pretty nifty approach to me, so I dove right in and made some waffle iron eggs and biscuits. This really is breakfast-in-a-bite. Everything you need. Everything you want. I thought these were a really fun idea. And they really hit the spot, too. I didn’t really need help loving waffles any more but these certainly made that happen.

Waffle Iron Eggs and Biscuits

Expect A Little Mess. It’s Worth It.

I have to warn you, you’re going to make a mess making these waffle iron eggs and biscuits. There’s really no way around it. No matter how gently you close the iron lid, somewhere along the line you’re going to pop a yoke and it’s going to run out. That’s ok, though. It’s worth the mess.

Guess what? You can also make chocolate chip ‘cookies’ using your waffle iron!

Waffle Iron Eggs and Biscuits
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4 from 1 vote

Waffle Iron Eggs and Biscuits

Putting an egg on top of batter in a waffle iron sounded like a pretty nifty approach to me, so I dove right in and made some waffle iron eggs and biscuits.
Course Breakfast
Cuisine American
Keyword biscuits, breakfast, eggs, waffles
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 923kcal

Equipment

Ingredients

  • 2 ½ cups Bisquick plus a little more for dusting
  • cup low fat milk
  • 4 slices bacon cooked, drained, crumbled
  • 1 cup cheese shredded (Swiss, cheddar, whichever you prefer)
  • 6 large eggs
  • 4 tablespoons unsalted butter cut into pats
  • ½ pound breakfast sausage cooked drained, crumbled
  • maple syrup

Instructions

  • Preheat you waffle iron as directed by the manufacturer and spray with non-stick spray as needed
  • Combine biscuit mix and milk until a dough forms.
  • Lightly dust a cutting board with more baking mix. Roll the dough out using a rolling pin until it is about 1/4″ thick. Cut into shapes slightly smaller than your waffle iron. (Our waffle iron is round. I found a saucer that was just smaller than the iron and used that as my template for cutting the dough).
  • Working in batches, place the dough pieces onto your waffle iron. Sprinkle with some bacon and cheese and top with a single egg each. (If you sprinkle the cheese in a circular pattern, creating a sort of ‘well’, the egg will not slide off as easily).
  • Very, very gently lower the top of the waffle iron and cook until done.
  • Serve topped with butter, sprinkled with the breakfast sausage crumbles, and drizzled with pure maple syrup.

Nutrition

Calories: 923kcal | Carbohydrates: 51g | Protein: 35g | Fat: 64g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 398mg | Sodium: 1764mg | Potassium: 500mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1169IU | Vitamin C: 1mg | Calcium: 439mg | Iron: 4mg

Nutritional values are approximate.