Pressure-Cooker Sausage & Waffle Bake

  Breakfast

Here's an easy dish guaranteed to create excitement at the breakfast table! Nothing is missing from this sweet and savory combination. It's so wrong, it's right!

Pressure-Cooker Sausage & Waffle Bake

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TOTAL TIME: Prep: 20 min. Cook: 20 min.
YIELD: 6 servings.

Ingredients

  • 1 pound bulk spicy breakfast pork sausage
  • 1-1/2 teaspoons rubbed sage
  • 1/4 teaspoon fennel seed
  • 5 frozen waffles, cut into bite-sized pieces
  • 4 large eggs
  • 2/3 cup half-and-half cream
  • 2 tablespoons maple syrup
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded cheddar cheese

Instructions

  • 1. Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage until no longer pink, 6-8 minutes, breaking into crumbles; drain. Add sage and fennel. Press cancel. Place waffles in a greased 1-1/2-qt. baking dish; top with sausage mixture. In a bowl, mix eggs, cream, syrup and seasonings. Pour over sausage and waffles; top with cheese. Cover baking dish with foil. Wipe pressure cooker clean.
  • 2. Place trivet insert and 1 cup water in pressure cooker. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure.
  • 3. Using foil sling, carefully remove baking dish. Serve with additional maple syrup.

Nutrition Facts

1 serving: 445 calories, 31g fat (12g saturated fat), 201mg cholesterol, 880mg sodium, 20g carbohydrate (7g sugars, 1g fiber), 19g protein.

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