Savory Beef Brunch Waffles

Add some more flavor and protein by including Country-Style Beef Breakfast Sausage to Sunday brunch waffles.

  • 20
  • 10
  • 290
  • 19 g


Toppings (optional):
  • Maple syrup, hot sauce, sour cream


  1. Prepare Basic Country Beef Breakfast Sausage.  Set aside.  Whisk together baking mix, egg, milk and vegetable oil in large bowl until smooth. Stir in cheese and sausage.

    Country-Style Beef Breakfast Sausage: Combine 1 pound Ground Beef (93% or leaner), 2 teaspoons chopped fresh sage or 1/2 teaspoon rubbed sage, 1 teaspoon garlic power, 1 teaspoon onion power, 1/2 teaspoon salt and 1/4 to 1/2 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly.  Heat large nonstick skillet over medium heat until hot.  Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles, stirring occasionally.

    Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  2. Preheat waffle iron according to manufacturer's directions.  Place 1/2 cup waffle batter in waffle iron for each waffle and cook for 4 to 6 minutes or until waffles are golden brown.  Top with toppings, if desired.

    Cook's Tip:

    Place leftover waffles in a single-layer in a food-safe plastic bag; close bag securely and store in refrigerator or freezer. To reheat refrigerated waffle, place waffle in a toaster and toast 4 to 6 minutes or until waffle is heated through.  Frozen waffle can be reheated in a 350°F oven 15 minutes, or in a toaster 5 to 6 minutes.


0 % *

4.8g SAT FAT

0 % DV **


0 % DV

2.4 mg IRON

0 % DV

3.7 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 292 Calories; 135.9 Calories from fat; 15.1g Total Fat (4.8 g Saturated Fat; 1.2 g Trans Fat; 2.4 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat;) 73 mg Cholesterol; 625 mg Sodium; 23 g Total Carbohydrate; 0.1 g Dietary Fiber; 19 g Protein; 141 mg Calcium; 2.4 mg Iron; 298 mg Potassium; 0.7 mcg Vitamin D; 0.3 mg Riboflavin; 4.4 mg NE Niacin; 0.2 mg Vitamin B6; 1.7 mcg Vitamin B12; 198 mg Phosphorus; 3.7 mg Zinc; 15.8 mcg Selenium; 73.1 mg Choline.

This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Calcium, Iron, Vitamin B6, Phosphorus, and Choline.

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