MINI SAUSAGE PANCAKE SKEWERS WITH SPICY SYRUP
These tiny savory skewers are perfect for breakfast or a great addition to a brunch buffet. The spicy maple syrup drizzle kicks up the flavor and adds some zest to pancakes and sausage.
Provided by lutzflcat
Time 1h25m
Yield 13
Number Of Ingredients 16
Steps:
- Melt butter over medium-low heat in a small saucepan. Stir in maple syrup, red pepper flakes, and salt. Bring to a boil and cook, 3 to 4 minutes. Remove syrup from heat and set aside, stirring occasionally, for at least 30 minutes for flavor to fully develop.
- Meanwhile, prepare pancakes: whisk flour, sugar, baking powder, and salt together in a large bowl. Whisk buttermilk, egg, sour cream, melted butter, and maple syrup together in a separate bowl. Pour the wet ingredients into the flour mixture. Stir gently until just combined but slightly lumpy; do not overmix. Let sit for 10 minutes.
- Heat a large nonstick skillet or griddle over medium heat. Drop teaspoonfuls of batter onto the hot skillet to form 1-inch diameter pancakes. Cook for about 1 to 2 minutes, flip, and continue cooking until golden brown, about 1 more minute. Transfer cooked pancakes to a plate and repeat with remaining batter.
- Heat olive oil in the same skillet over medium heat. Form tablespoonfuls of sausage into 1-inch patties, the same size as the mini pancakes. Cook until patties are cooked through, about 3 minutes per side. Transfer to a paper towel-lined plate.
- Thread 3 pancakes and 2 sausage patties onto each skewer, starting and ending with a pancake. Repeat to make remaining skewers. Serve drizzled with spicy syrup.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 18.1 g, Cholesterol 50.1 mg, Fat 15 g, Fiber 0.3 g, Protein 7 g, SaturatedFat 6.7 g, Sodium 483.8 mg, Sugar 9.3 g
SLOW-COOKER SAUSAGE & WAFFLE BAKE
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! -Courtney Lentz, Boston, Massachusetts
Provided by Taste of Home
Time 5h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Fold two 18-in.-long pieces of foil into two 18x4-in. strips. Line the sides around the perimeter of a 5-qt. slow cooker with foil strips; spray with cooking spray., In a large skillet, cook and crumble sausage over medium heat; drain. Add sage and fennel., Place waffles in slow cooker; top with sausage. In a bowl, mix eggs, cream, syrup and seasonings. Pour over sausage and waffles. Top with cheese. Cook, covered, on low 5-6 hours or until set. Remove insert and let stand, uncovered, 15 minutes. Serve with additional maple syrup.
Nutrition Facts : Calories 442 calories, Fat 31g fat (12g saturated fat), Cholesterol 200mg cholesterol, Sodium 878mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 19g protein.
WAFFLE BISCUITS AND GRAVY
Change up your weekend breakfast routine with this twist on classic biscuits and gravy. The biscuits are made in a waffle maker and then topped with a creamy sausage gravy. The end result? A happy family and a great start to your morning.
Provided by Annalise Sandberg
Categories Breakfast
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In medium bowl, mix Waffle Biscuit ingredients. Cook in waffle maker as directed by manufacturer.
- Meanwhile, in 10-inch skillet, cook sausage over medium heat. Add flour; toss to coat. Add milk gradually, stirring constantly. Increase heat to medium-high. Cook about 5 minutes, stirring frequently, until thickened. Serve immediately over waffles.
Nutrition Facts : Calories 860, Carbohydrate 52 g, Cholesterol 105 mg, Fat 5 1/2, Fiber 0 g, Protein 29 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 2230 mg, Sugar 10 g, TransFat 0 g
CHEDDAR AND SAUSAGE WAFFLES
Easy waffles turn hearty with the addition of cheese and sausage. Breakfast, brunch or dinner never tasted this good!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat waffle iron; grease if necessary. In large bowl, stir all ingredients until blended.
- Pour about 1 cup batter onto center of hot waffle iron; close lid.
- Bake about 5 minutes or until steaming stops. Carefully remove waffle. Repeat with remaining batter.
Nutrition Facts : Calories 390, Carbohydrate 27 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 0 g, Protein 15 g, SaturatedFat 9 g, ServingSize 2 Waffles, Sodium 1010 mg, Sugar 6 g, TransFat 1 g
MINI ESSENTIALS: AWESOME SAUSAGE BITES
I love these little bites because they can be served hot or cold. In addition, they are ideal for breakfast, or they can be used as an appetizer at your next do. You could even switch out the breakfast sausage for Italian sausage and have pizza bites. Versatile... Easy to make... Packed with great flavor... What could go wrong. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Meat Breakfast
Number Of Ingredients 9
Steps:
- PREP/PREPARE
- Gather your Ingredients (mise en place).
- Chef's Note: Not all breakfast sausages are created equal. Some contain more fat than pork. To test out your breakfast sausage, cook up one patty in a skillet. If it winds up swimming in a sea of grease, you need another brand. Better yet, why not make your own. Here is a recipe for you: https://www.justapinch.com/recipes/breakfast/meat-breakfast/early-morning-eats-homemade-breakfast-sausage.html?r=1
- Add the sausage to a skillet over medium-low heat, and allow to slowly cook until any excess fat renders.
- Remove from the pan, and drain on paper towels, and allow to cool.
- Chef's Note: Don't completely cook the sausage, just lightly cook it to render some of the fat.
- Place a rack in the middle position, and preheat the oven to 375f (190c).
- Thaw out the puff pastry, and lay on a clean, lightly floured surface, and cut in half.
- Combine the sausage with the dried spices, and the cheese.
- Chef's Note: I choose Colby cheese because it holds up to the baking process, and has a nice mild flavor that does not overpower the sausage.
- Place the sausage mixture on one side of the puff pastry.
- Roll the log together, until it slightly overlaps, and use some of the egg wash to seal the seam.
- Chef's Note: You only want it to slightly overlap. If you have any extra, just cut it off.
- Place seam-side down, and brush with the egg wash.
- Cut into thick pieces, and then put the sausage bites on a parchment-lined baking sheet, fitted with a wire rack.
- Place the baking sheet in the preheated oven and bake until golden brown, about 15 - 18 minutes.
- PLATE/PRESENT
- Serve while still nice and warm, and watch them disappear. Enjoy.
- Keep the faith, and keep cooking.
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