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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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Course:
Breakfast, Brunch
Cuisine:
American
Keyword:
Bacon, Breakfast-Brunch, Cheese, Sausage, Vegetables
Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Servings:
4
people
Calories:
303
kcal
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Ingredients
Metric
Imperial
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 necessary
2 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:
303
kcal
|
Carbohydrates:
50
g
|
Protein:
11
g
|
Fat:
7
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
14
mg
|
Sodium:
293
mg
|
Potassium:
200
mg
|
Fiber:
2
g
|
Sugar:
3
g