Omg. There are just no words.
Cornmeal+flour+cheddar+sausage+squash+black pepper, a pretty impressive line up if you ask me!
I made these as part of my meal prep for the week. I needed a breakfast dish that could be made ahead of time and reheated quickly for a great grab and go breakfast. I wanted to try to incoporate everything you would want in a full breakfast like protein, veggies, and carbs. These totally fit the bill!
I have kind of mentioned the prep work I do on the weekends before, but in case you are interested in getting a little more done on the weekends to help during the week I usually divide the work into three categories, breakfast, lunch, and dinner prep. Sometimes I do all of them, and sometimes I don’t. This week in particular I only prepped our breakfast and lunch for the week because our evenings won’t be too busy.
For breakfast I made these waffles, these Strawberry Muffins, and chopped a big bowl of fruit. For lunch I made these Pizza Puffs, then washed and chopped a bunch of vegetables for easy salads. It just makes life so much easier. Breakfast is ready and lunch just needs to be packed. I generally feel more on top of things when I do a little extra work on the weekends. In my opinion it is a small amount of work that goes a long way.
Anyway, these waffles. Do it my friend! They are delicious!
15 minPrep Time
15 minCook Time
30 minTotal Time
- 3/4 cup gluten free Bisquick
- 1/4 cup cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cooked sausage, crumbled and drained
- 1/2 cup shredded squash, as much water removed as possible
- 1/2 cup shredded cheddar
- 2 eggs, beaten
- 1 1/4 cup milk
- Shred the squash (2 small) and place in a small mesh strainer. Using your hands, push as much water as possible from the squash. When you have removed as much water as you can it should measure about half a cup.
- In a mixing bowl combine the flour, cornmeal, baking powder, salt and pepper.
- Add the cooked sausage, shredded squash, and cheddar cheese. Stir so it is evenly distributed.
- Add the beaten eggs and milk.
- Stir very well. Mixture will be thick and lumpy.
- Heat a waffle iron according to manufactures directions.
- Place batter in the middle of each waffle iron, close and cook according to your waffle makers directions.
- My waffles were perfect in about 2 minutes.
- Let cook on a wire rack.
- To reheat you can microwave for 20 seconds or put in a toaster on medium low setting.