WAFFLE TACO WITH SPICY SAUSAGE AND HOT HONEY

Waffle Taco with Spicy Sausage and Hot Honey image

Provided by Jeff Mauro, host of Sandwich King

Time 45m

Yield 16 to 20 tacos

Number Of Ingredients 10

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2 cups "just add water" waffle mix
2 teaspoons vanilla paste
1 pound bulk pork spicy breakfast sausage, such as Jimmy Dean, crumbled
3 tablespoons unsalted butter
6 large eggs
1 1/2 tablespoons heavy cream
Kosher salt and freshly ground black pepper
3 slices American cheese, torn into small pieces
Lightly crushed blue corn tortilla chips, for garnish
Hot honey, to drizzle

Steps:

Preheat a mini (4-inch) round waffle maker.
Mix the waffle mix with 2 cups water and the vanilla paste until there are no more large lumps; do not overmix. Let the batter sit while you prepare the sausage and eggs.
Cook the sausage in a large nonstick skillet over medium heat, breaking the sausage into small pieces with a wooden spoon, until the sausage is cooked through, 8 to 10 minutes. Transfer to a bowl and set aside to keep warm.
Wipe out the skillet. Melt the butter in the skillet over medium-low heat. Meanwhile, in a medium bowl, beat the eggs until smooth and evenly yellow. Add the cream and salt and pepper to taste and beat until well mixed. Add the eggs to the skillet and gently scramble. When the eggs are halfway done, sprinkle the cheese over the eggs, then stir to mix in and continue to cook until desired doneness, about 5 minutes. Transfer the eggs to a bowl and keep warm.
Cook the waffles, spreading 2 1/2 to 3 tablespoons batter into the waffle maker for each. Cook until the waffles are yellow, not golden, and still pliable, about 1 1/2 minutes per waffle. Transfer the waffles to a kitchen towel to steam and soften as done. (This should yield 16 to 20 waffles.)
To assemble the waffle tacos, spoon about 2 tablespoons sausage, some crushed tortilla chips and 1 tablespoon eggs onto each waffle. Drizzle with the hot honey and serve immediately.