Pressure-Cooker Sausage and Waffle Bake

(from castro15’s recipe box)

Categories: Breakfast


  • 1 lb. bulk spicy breakfast pork sausage
  • 1 1/2 tsp rubbed sage
  • 1/4 tsp fennel seed
  • 5 frozen waffles, cut into bite-sized pieces
  • 4 large eggs
  • 2/3 cup half-and-half
  • 2 tbsp. maple syrup
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1 cup shredded cheddar
  • Additional maple syrup


  1. Select saute setting on Instant Pot and adjust for normal heat. Cook and crumble sausage; drain fat. Add sage and fennel. Place waffles in a greased 1 1/2 qt. baking dish; top with sausage. Wipe the instant pot clean. Pour in 1 cup water.

  2. In a bowl, mix eggs, cream, syrup and seasonings. Pour over the sausage and waffles. Top with cheese. Cover baking dish with foil; place dish on a trivet with handles. Lower into the instant pot. Lock lid; make sure vent is closed.

  3. Select manual setting; adjust pressure to high and set the time for 20 minutes. When finished cooking, allow pressure to naturally release for 5 minutes and then quick-release any remaining pressure as directed. Serve with additional maple syrup.

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