Sunday Morning Sausage & Waffle Brunch Plate

Instructions

step 1 In a bowl, whisk together flour, sugar, baking powder, and salt. Add milk, egg, melted butter, and vanilla extract, then whisk until a smooth waffle batter forms.
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step 2 Preheat a waffle iron and lightly grease it if needed.
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step 3 Pour batter into the waffle iron and cook until the waffles are golden brown and crisp. Set aside and keep warm.
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step 4 Heat a skillet over medium heat and cook the sausage links, turning occasionally, until browned and cooked through.
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step 5 Remove the sausages from the skillet and slice them into thick rounds.
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step 6 In the same pan, cook the chopped bacon until slightly crispy, then add the diced potatoes.
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step 7 Drizzle olive oil over the potatoes and season with salt, black pepper, and paprika. Cook until the potatoes are golden and tender, stirring occasionally.
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step 8 In a bowl, whisk together eggs, milk, salt, and black pepper.
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step 9 Melt butter in a nonstick pan over medium‑low heat, pour in the eggs, and gently stir until soft scrambled eggs form.
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step 10 Plate the waffles, scrambled eggs, sausage slices, and breakfast potatoes together. Sprinkle parsley over the eggs and potatoes.
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step 11 Serve warm with maple syrup drizzled over the waffles.

Storage and Reheating Tips

Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat sausage and potatoes in a skillet over medium heat until warmed through. Scrambled eggs can be reheated gently in a microwave in short intervals while stirring to prevent drying. Waffles reheat best in a toaster or oven to restore their crisp texture.