Pressure-Cooker Sausage & Waffle Bake Recipe

Name: Pressure-Cooker Sausage & Waffle Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound bulk spicy breakfast pork sausage; 1-1/2 teaspoons rubbed sage; 1/4 teaspoon fennel seed; 5 frozen waffles, cut into bite-sized pieces; 4 large eggs; 2/3 cup half-and-half cream; 2 tablespoons maple syrup; 1/8 teaspoon salt; 1/8 teaspoon pepper; 1 cup shredded cheddar cheese; Additional maple syrup

Servings: persons

1 pound bulk spicy breakfast pork sausage
1-1/2 teaspoons rubbed sage
1/4 teaspoon fennel seed
5 frozen waffles, cut into bite-sized pieces
4 large eggs
2/3 cup half-and-half cream
2 tablespoons maple syrup
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese
Additional maple syrup

1
Select saute setting on a 6-qt. electric pressure cooker and adjust for normal heat. Cook and crumble sausage; drain fat. Add sage and fennel. Place waffles in a greased 1-1/2-qt. baking dish; top with sausage. Wipe pressure cooker clean. Pour in 1 cup water.
2
In a bowl, mix eggs, cream, syrup and seasonings. Pour over sausage and waffles. Top with cheese. Cover baking dish with foil; place on a trivet with handles. Lower into pressure cooker. Lock lid; make sure vent is closed.
3
Select manual setting; adjust pressure to high and set time for 20 minutes. When finished cooking, allow pressure to naturally release for 5 minutes and then quick-release any remaining pressure according to manufacturer's instructions. Serve with additional maple syrup.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound bulk spicy breakfast pork sausage, 1-1/2 teaspoons rubbed sage, 1/4 teaspoon fennel seed, 5 frozen waffles, cut into bite-sized pieces, and more.

Yes, Pressure-Cooker Sausage & Waffle Bake falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pressure-Cooker Sausage & Waffle Bake

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