Savoury waffles made with whole wheat flour, chicken sausage, shredded cheese, jalapeno, and flaxseed. Crispy, cheesy, and served with pico de gallo.
This is the brunch recipe that made me stop choosing between sweet and savoury. A waffle batter made with whole wheat flour, milled flaxseed, baking powder, salt, milk, shredded cheese, one egg, and diced jalapeno, with crumbled cooked chicken sausage folded in. Cooked in a waffle iron until golden and crispy. Grilled cheese and chicken sausage, in waffle form.
The cheese melts into the waffle grid and forms crispy pockets where it touches the iron. You taste the savoury sausage first, then a small kick from the jalapeno arrives a second later. The whole wheat flour and flaxseed make the batter denser than a regular waffle, which is a good thing. These hold up to toppings. I serve them with fresh pico de gallo. These don’t last long in this kitchen.
Tips for Making Grilled Cheese and Chicken Sausage Waffles
Cook the sausage before adding to the batter
Remove the casings and cook the chicken sausage in a skillet over medium heat until browned and crumbled into small pieces. Let it cool before folding into the batter.
Raw sausage in the batter will not cook fully in the waffle iron. The iron cooks the outside fast but the inside stays warm, not hot enough for raw meat.
Do not overfill the waffle iron
Pour just enough batter to cover the centre of the iron. It spreads as it cooks. Overfilling causes the batter to leak over the sides and the waffles come out thin at the edges.
Coat the iron with cooking spray before each waffle. The cheese in the batter sticks more than a regular sweet batter.
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Grilled Cheese & Chicken Sausage Waffles
Total Time: 25 minutes
Yield: Makes 8 waffles
Description
Fluffy and savory waffles infused with cheese and chicken sausage, offering a delightful twist on the classic chicken and waffles dish.
Instructions
- Preheat your waffle iron and coat with cooking spray.
- Cook the chicken sausage in a skillet over medium heat until browned and crumbled.
- In a large bowl, mix together the whole wheat flour, flaxseed, baking powder, and salt.
- In another bowl, whisk together the milk, shredded cheese, and egg.
- Combine the wet and dry ingredients, then fold in the cooked sausage and jalapeno.
- Pour the batter into the preheated waffle iron and cook until golden brown and crispy.
- Serve with fresh pico de gallo or your favorite syrup.
Notes
- Cook the sausage fully before folding it into the batter — raw sausage will not finish cooking inside the iron, only sear on the outside.
- Coat the iron with cooking spray before every single waffle. The melted cheese in this batter sticks harder than a plain sweet batter ever does.
- Don’t overfill the wells. The batter spreads as it cooks, and a too-full iron leaks out the sides and leaves the edges thin.
- Seed the jalapeno if you want the heat milder — most of the burn lives in the ribs, not the flesh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 250
- Sugar: 2
- Sodium: 600
- Fat: 10
- Carbohydrates: 28
- Fiber: 4
- Protein: 12
Frequently Asked Questions
Can I use a different sausage?
Turkey sausage or pork breakfast sausage both work. Chicken sausage is leaner and lighter, which pairs well with the whole wheat flour.
What is milled flaxseed?
Ground flax seeds. A quarter cup adds fibre and a slightly nutty flavour to the batter. You can find it in the baking or health food aisle. Omit it and add more flour if you do not have it.
Can I freeze these?
Yes. Cool the waffles on a wire rack, then freeze individually in zip-top bags. Reheat in a toaster or oven at 350 degrees F (175 degrees C) for five minutes.