Cheesy Waffles with Sausage Gravy

For the Waffles:
  • 2 large eggs
  • 1 ½ c. milk
  • ¼ c. white vinegar
  • ¼ c. vegetable oil
  • 2 T. sugar
  • 2 c. flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • ½ c. coarsely shredded or finely chopped cheese - I used chipotle cheddar
  • Cooking spray for the griddle or waffle iron
For the Sausage Gravy:
  • 1 lb. bulk breakfast sausage
  • 3 c. milk
  • 2 tsp. cornstarch mixed with 1 T. cold water
  • Salt and pepper, to taste

In a large bowl, beat the eggs with a whisk until well blended. Add the milk, vinegar, oil, and sugar to the eggs and whisk until incorporated. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Add the flour mixture to the egg mixture and whisk together until only small lumps remain. The batter will be very thick. Fold in the cheese.

Preheat a waffle iron. Spray liberally with cooking spray and then add enough batter to barely coat the bottom of the iron (the batter will rise during cooking). Lower the lid of the waffle iron and cook for 4-5 minutes or until golden brown on both sides. Carefully remove to a warming plate and repeat with remaining batter.

While the waffles are cooking, brown the sausage in a large skillet over medium heat.

Add the milk to the skillet and let the mixture warm until just starting to steam. Add the cornstarch slurry and continue to stir constantly until the mixture thickens. Season to taste and serve spooned over the cheese waffles.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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