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
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.
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