Ingredients
2 pounds bulk spicy breakfast pork sausage1 tablespoon rubbed sage1/2 teaspoon fennel seed1 package (12.3 ounces) frozen waffles, cut into bite-sized pieces8 large eggs1-1/4 cups half-and-half cream1/4 cup maple syrup1/4 teaspoon salt1/4 teaspoon pepper2 cups shredded cheddar cheeseAdditional maple syrup
Preparation
Fold two 18-in.-long pieces of foil into two 18x4-in. strips. Line the sides around the perimeter of a 5-qt. slow cooker with foil strips; spray with cooking spray.
In a large skillet, cook and crumble sausage over medium heat; drain. Add sage and fennel.
Place waffles in slow cooker; top with sausage. In a bowl, mix eggs, cream, syrup and seasonings. Pour over sausage and waffles. Top with cheese. Cook, covered, on low 5-6 hours or until set. Remove insert and let stand, uncovered, 15 minutes. Serve with additional maple syrup.
