February 9, 2018
Our new formula for the ultimate breakfast sandwich makes the grade! Start with savory cheese and pepper waffles, top with homemade sausage patties seasoned with paprika, garlic, and fennel, then layer on an egg cooked sunny-side up. The batter gets its base from a hearty dry mix that combines whole-wheat and oat flours, and added protein to help turbo-charge any meal. Chow down for a filling breakfast, or change up your weeknight routine by adding this recipe to your dinner rotation.
Yield: 3 sandwiches
Active Time: 20 minutes
Total Time: 40 minutes
For the waffles
1 ½ cups Kodiak Cakes Protein Packed Buttermilk Flapjack & Waffle Mix
1 ½ cups cold water
1 tablespoon vegetable oil
¾ cup shredded sharp cheddar cheese
1 green onion, finely chopped
2 teaspoons ground black pepper
Coconut cooking spray
For the sausage patties
½ pound ground pork (85/15 meat to fat ratio)
1 teaspoon paprika
1 teaspoon crushed fennel seeds
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon maple syrup
½ teaspoon dried Italian seasoning
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon red pepper flakes
Maple syrup, for serving, optional
Make the waffles
Whisk waffle mix, water, and vegetable oil until smooth. Stir in cheese, green onion, and pepper. Let batter sit for a few minutes to thicken. Lightly spray a waffle maker with coconut cooking spray, then pour ½ cup of batter into each waffle mold. Cook for 2 to 4 minutes, or until the steam stops. Remove waffle and continue with remaining batter.
Make the sausage patties
Preheat oven to 350 degrees F. Place pork in a large bowl and add spices; mix well. Form into 3 round patties. Heat oil in a large, non-stick skillet over medium-high heat. Brown patties for 1 to 2 minutes per side, then transfer to a sheet tray and bake for 5 to 6 minutes, or until cooked through.
Fry eggs sunny-side up. Place 1 waffle on a plate; top with sausage patty. Drizzle with syrup, if desired, then slide egg on top of the sausage. Top with another waffle and serve immediately.
Recipe credit: Angela Gaines
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