PRESSURE-COOKER SAUSAGE & WAFFLE BAKE

Pressure-Cooker Sausage & Waffle Bake image

Here's an easy dish guaranteed to create excitement at the breakfast table! Nothing is missing from this sweet and savory combination. It's so wrong, it's right! -Courtney Lentz, Boston, Massachusetts

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 10

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Ingredients

1 pound bulk spicy breakfast pork sausage
1-1/2 teaspoons rubbed sage
1/4 teaspoon fennel seed
5 frozen waffles, cut into bite-sized pieces
4 large eggs
2/3 cup half-and-half cream
2 tablespoons maple syrup
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook sausage until no longer pink, 6-8 minutes, breaking into crumbles; drain. Add sage and fennel. Press cancel. Place waffles in a greased 1-1/2-qt. baking dish; top with sausage mixture. In a bowl, mix eggs, cream, syrup and seasonings. Pour over sausage and waffles; top with cheese. Cover baking dish with foil. Wipe pressure cooker clean., Place trivet insert and 1 cup water in pressure cooker. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure., Using foil sling, carefully remove baking dish. Serve with additional maple syrup.

Nutrition Facts : Calories 445 calories, Fat 31g fat (12g saturated fat), Cholesterol 201mg cholesterol, Sodium 880mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 19g protein.