- 8 oz. bulk pork sausage
- 4-6 asparagus spears - cleaned and cut into bite-sized pieces
- 2 Belgian waffles - cut into bite-sized pieces
- 5 large eggs
- 2/3 c. half and half
- 1 c. grated cheese
- 1/4 c. sliced green onions
In an oven-safe nonstick skillet, fry the sausage, crumbling it into small pieces as it cooks. Near the end of cooking, add the asparagus pieces and cook until just crisp-tender. Drain away any excess oil.
Add the waffle pieces to the skillet and toss briefly to combine.
Preheat the oven to 400° F and combine the eggs and half and half in a large, resealable jar. Shake vigorously to make a rich custard. Pour the custard evenly over the ingredients in the skillet. Sprinkle the top of the mixture evenly with the grated cheese of your choice.
Bake in the oven for 25-30 minutes. Remove from the oven and sprinkle with the green onions before serving.
- Yields: 8 servings
- Preparation Time: 45 minutes