Sausage and Parmesan Waffles Recipe

This savory Sausage and Parmesan Waffles Recipe reinvents the breakfast classic by folding spicy Italian sausage and sharp, nutty Parmesan directly into a fluffy batter. Lightened with whipped egg whites and finished with fresh chives, these waffles offer a satisfying, crispy bite that bridges the gap between breakfast and dinner perfectly for the whole family.

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Sausage and Parmesan Waffles Ingredients

The Batter Base:

• 2 cups Waffle Mix: Such as Bisquick. This provides the leavening and flour structure in one convenient scoop.
• 2 Eggs: Separated. The yolks enrich the batter, while the whites are whipped for airiness.
• 1 3/4 cups Water: Keeps the batter light.
• 2 tablespoons Olive Oil: Adds moisture and helps crisp the edges.

The Savory Mix-Ins:

• 2 cups Freshly Grated Parmesan: Essential for creating a salty, frico-like crust on the waffle iron.
• 12 ounces Spicy Italian Sausage: Cooked and crumbled. The heat and fennel seeds add massive flavor.
• 1/4 cup Chopped Fresh Chives: For a pop of color and mild onion bite.

For Serving:

• Maple Syrup: The sweetness balances the spicy sausage.
• Sour Cream, Bacon, or Pesto: Optional savory toppings.

How To Make Sausage and Parmesan Waffles

1. Prep the Iron and Meat: Preheat your waffle iron. While it heats, brown the crumbled Italian sausage in a skillet until fully cooked and crispy. Drain the grease and set aside.
2. Mix the Base: In a medium bowl, combine the waffle mix, egg yolks, water, and olive oil. Stir with a rubber spatula just until combined—a few lumps are good! Fold in the grated Parmesan cheese.
3. Whip the Whites: In a separate clean bowl, beat the egg whites until they hold stiff peaks. Crucial Step: Gently fold these whites into the batter. This step transforms a dense biscuit mix into a light, airy waffle.
4. Cook: Spray the hot waffle iron with nonstick spray. Ladle about 1/2 cup of batter into each mold. Immediately sprinkle a generous amount of cooked sausage and chives directly onto the wet batter.
5. Crisp: Close the lid and cook for about 3 minutes, or until the waffles are deep golden brown and crispy. The cheese in the batter should caramelize against the iron.
6. Serve: Serve hot off the iron with warm maple syrup for a sweet-savory combo, or go fully savory with a dollop of sour cream and pesto.

Recipe Tips

• Sprinkle, Don’t Stir: Sprinkling the sausage onto the batter in the iron ensures even distribution and prevents the heavy meat from sinking to the bottom of the bowl. It also ensures every waffle gets an equal amount of meat.
• Parmesan Crust: The high volume of Parmesan cheese isn’t just for flavor; it melts against the hot iron to create a shatteringly crisp, cheesy exterior. Don’t use the green can stuff; use freshly grated cheese.
• Keep Them Crisp: Waffles steam as they sit. Place cooked waffles directly on a wire rack in a 200°F oven to keep them warm and crispy while you finish the batch.
• Separating Eggs: Be careful not to get any yolk in the whites, or they won’t whip up to stiff peaks. Room temperature eggs whip faster.

What To Serve With Sausage Waffles

• Fried Eggs: A runny yolk on top turns this into a complete meal.
• Hot Honey: Drizzle spicy honey instead of maple syrup for a modern twist.
• Simple Salad: Arugula with lemon vinaigrette cuts through the heavy cheese and sausage.
• Fruit: Melon slices refresh the palate.

How To Store Sausage and Parmesan Waffles

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Pop them in the toaster on a medium setting. This revives the crispy cheese crust perfectly. Microwave reheating will make them soggy.
• Freeze: Let them cool completely on a rack, then freeze in a single layer. Store in a freezer bag for up to 2 months. Toast from frozen.

Sausage and Parmesan Waffles Nutrition Facts

• Calories: 380 kcal
• Fat: 22g
• Carbohydrates: 28g
• Protein: 18g
• Sodium: 850mg

Nutrition information is estimated per waffle.

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