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Monday, May 25 2015

ingredients
1    pound   bulk sage-flavor pork sausage (casings removed, if present)
3/4   cup   chopped red sweet pepper (1 medium)
1/2   cup   chopped onion (1 medium)
9    4 inches   leftover or toasted frozen plain or buttermilk waffles, halved
3      eggs, lightly beaten
1 1/2   cups   half-and-half, light cream, or whole milk
1    tablespoon   snipped fresh sage
    Fresh sage leaves (optional)
    Pure maple syrup
directions
Line a 3 1/2- or 4-quart slow cooker with a disposable slow cooker liner; set aside.
In a large skillet cook sausage, sweet pepper, and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Spread one-third of the sausage mixture in the prepared cooker; top with one-third of the halved waffles. Repeat layers twice more.
In a medium bowl combine eggs, half-and-half, and snipped sage. Pour egg mixture over layers in cooker. Using the back of a large spoon, press down lightly to moisten the top layer of waffles. If desired, sprinkle with sage leaves.
Cover and cook on low-heat setting about 3 1/2 hours or until a knife inserted in the center of egg mixture comes out clean, giving the crockery liner a half-turn once halfway through cooking, if possible. Remove crockery liner from cooker, if possible, or turn off cooker. Cool for 30 minutes. Serve bread pudding warm with maple syrup.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 558, Fat, total (g) 30, chol. (mg) 168, sat. fat (g) 11, carb. (g) 55, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 31, pro. (g) 19, vit. A (IU) 1653.21, vit. C (mg) 26.16, Thiamin (mg) 0.4, Riboflavin (mg) 1.05, Niacin (mg) 4.28, Pyridoxine (Vit. B6) (mg) 0.61, Folate (µg) 61.33, Cobalamin (Vit. B12) (µg) 1.96, sodium (mg) 792, Potassium (mg) 325, calcium (mg) 305, iron (mg) 3.98, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:12 am   |  Permalink   |  0 Comments  |  Email
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