Cheese and Onion Waffles with Sausages is a filling breakfast for those on the go. The waffles are made with onions and cheese for an amazing flavour and texture. Serve as a breakfast or brunch for a lot of happy family.
Cheese and Onion Waffles with Sausages
Saturday breakfasts don’t get much better than this. It’s fun to make and super tasty to enjoy.
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Add to CollectionServings: 4 people
Calories: 303kcal
Ingredients
- 6 large Lincolnshire sausages
- 8 rashers unsmoked back bacon Wiltshire
- 4 ripe vine tomatoes halved
For the Waffles
- 250 g flour
- 1.5 tsp baking powder
- 1/2 medium red onion finely chopped
- 50 g cheddar cheese grated
- 2 large eggs free range, lightly beaten
- 250 ml semi skimmed milk
- 2 tsp rapeseed oil or butter
Instructions
- Preheat the oven to 190C, gas mark 5
- Place the sausages on non-stick baking tray and cook for 12 minutes.6 large Lincolnshire sausages
- Add the bacon and tomato halves and continue to cook for 10 to 12 minutes until the sausages are thoroughly cooked and the bacon is crispy.8 rashers unsmoked back bacon, 4 ripe vine tomatoes
- Meanwhile, make the batter for the waffles.
- Sift the flour and baking powder into a large bowl.250 g flour, 1.5 tsp baking powder
- Make a well in the centre and stir in the onion and cheese.1/2 medium red onion, 50 g cheddar cheese
- Mix the eggs into the milk and pour it into the well.2 large eggs, 250 ml semi skimmed milk
- Season, mix well and set aside.
- Heat the waffle iron and grease with butter if necessary2 tsp rapeseed oil
- Once hot, add large spoonful’s of the batter
- Cook for 4 to 5 minutes until cooked through and transfer to warm plates
- Cut the sausages in half and layer in the waffles with the bacon and tomatoes
Nutrition
Calories: 303kcal | Carbohydrates: 50g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 293mg | Potassium: 200mg | Fiber: 2g | Sugar: 3g
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