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365 Days of Slow Cooking and Pressure Cooking

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September 18, 2009

Day 235: Sausage and Waffle Strata

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Serves 4-5

1/2 lb breakfast sausage, browned and drained
4 frozen waffles, toasted (I used homemade waffles)
1 cup shredded Colby cheese
6 oz evaporated milk
4 oz cream cheese
3 eggs
1/2 tsp dry mustard

In skillet, cook sausage until browned. Cut toasted waffles into cubes. Layer sausage and waffle cubes with cheese in 3 quart slow cooker. Drain skillet, discarding fat; do not wipe out. Add milk and cream cheese to skillet; cook over low heat, stirring frequently, until cheese melts and mixture is smooth. Remove skillet from heat and beat in eggs, one at a time, until smooth. Stir in dry mustard and pour into slow cooker. Cover and cook on low for about 4-5 hours, until eggs are set. Serve with warmed maple syrup.

Review:
This was pretty good. I have like some of the other breakfast dishes a bit better than this one. Like the baked oatmeal or the breakfast hash. I didn’t really notice the waffles. I wonder if that’s because I didn’t toast mine so they got soggy. I did notice the use of cream cheese and I loved it, as usual. I give this dish 3 stars.

Recipe Source: Adapated from a recipe in Church Potluck by Linda Larsen

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Leave a Comment Filed Under: All Recipes, Breakfast, Slow Cooker Tagged With: All Posts, 4-6 hours, 3 stars

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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