Keep warm this Winter with these Savory Ham, Cheese and Sage Waffles. They are great for breakfast anytime, can be easily frozen, or make an outstanding breakfast for dinner!
Savory Ham, Cheese and Sage Waffles
January is National Sunday Supper Month, and I am thrilled to join in to kick off this event. There are going to be lots of fun things going on with this event, including an Instagram daily challenge. I’ll be the first to admit I suck at remembering to use Instagram, so I’m using this challenge as a way to amp up my game over there. I would love for you to follow me.
My mother bought us a waffle iron for Christmas, and this recipe was the first thing I made with it. I adapted these savory ham, cheese and sage waffles from Rachel Cooks. They are really good on their own, but my husband thought they needed a gravy of some kind. I decided to make a creamy ham and sage gravy with mustard to top them, along with some more shredded sharp cheddar. SO GOOD!! The gravy itself would be great over not only these savory waffles, but used in place of a Hollandaise sauce for Eggs Benedict. The waffles are great without the gravy, too, so if you don’t have time or the ingredients, don’t worry about it. But, seriously, make the gravy another time!
Read on after the recipe to find links to all the great recipes shared today for the Sunday Supper Month Kickoff!
- For the waffles:
- 2 cups baking mix or pancake mix (dry and liquid ingredients prepared according to package directions)
- 1/2 cup finely diced cooked ham
- 1/2 heaping cup finely shredded or grated sharp cheddar cheese
- 1/2 tablespoon finely chopped sage
- For the gravy:
- 3/4 cup heavy cream
- 1 cup milk, divided
- 1/4 cup finely diced cooked ham
- 2 tablespoons mustard (I used 1 tablespoon spicy brown and 1 tablespoon yellow)
- 2 tablespoons cornstarch (or flour)
- 1/4 teaspoon chopped sage
- Additional: garnish with shredded cheddar cheese and a sage leaf for decoration if desired
- For the waffles:
- Preheat a Belgian waffle maker according to manufacturer directions. Prepare baking mix or pancake mix according to package directions, then fold in the cooked ham, cheese and sage. Pour about 1 cup of the mixture into the preheated waffle iron and cook until steaming begins to slow down, 5-8 minutes. Carefully lift the lid and check the waffle, cook for 1 more minute if necessary. Repeat with remaining mix, keeping prepared waffles warm in a 200 F oven.
- For the gravy:
- Combine the heavy cream and 3/4 cup milk in a small pot over medium heat. Stir in the mustard and sage and heat until steaming. Meanwhile, whisk together the remaining 1/4 cup milk with the cornstarch or flour. Pour the mixture into the heated cream/milk once it is simmering, whisk consistently for about 1 minute. Turn of the heat and stir the the cooked ham. Gravy will thicken upon standing.
Appetizers and Soups
- Borscht from Serena Bakes Simply From Scratch
- Cheesy Garlic Crescent Rolls from Wallflour Girl
- Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
- Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
- Garlic Chili Tiger Prawns from Food Lust People Love
- Honey Bacon Ranch Boneless Chicken Wings from From Gate to Plate
- Lion’s Head Meatball Soup from Culinary Adventures with Camilla
- New England Seafood Chowder from Curious Cuisiniere
- Potato and Carrot Leek Soup from Peanut Butter and Peppers
- Steve’s Crab Dip from Monica’s Table
- Almond Breaded Pork Chops from Casa de Crews
- Bourbon Glazed Porkchops from Grumpy’s Honeybunch
- Cauliflower Tetrazzini with Poblano Peppers from The Wimpy Vegetarian
- Chicken Pot Pie from Feeding Big and more
- Cranberry Mustard Pork Chop Skillet Dinner from Momma’s Meals
- Fideua (Catalan Pasta Paella) from Caroline’s Cooking
- French-Inspired Macaroni and Cheese from MyGourmetConnection
- Grandma’s Fried Chicken from The Freshman Cook
- Gluten Free Buffalo Quinoa Vegetable Bowls from Fearless Dining
- Huevos Rancheros from Palatable Pastime
- Indian Spiced Roast Salmon from Soni’s Food
- Italian Style Swiss Chard and Beans with Orecchietti Pasta from Delaware Girl Eats
- Korean Spicy Braised Mackerel from kimchi MOM
- Larb Gai (Spicy Thai Chicken Salad) from Rhubarb and Honey
- Mediterranean Flatbread from Magnolia Days
- Mustard-Crusted Pork Roast from Sew You Think You Can Cook
- New York Strip Roast Dinner from Gluten Free Crumbley
- Red Wine-Mushroom Braised Beef from The Crumby Cupcake
- Rustic Portuguese Chicken Stew from Family Foodie
- Sausage & Pasta in a Quick Tomato Sauce from The Food Hunter’s Guide to Cuisine
- Shrimp and Asparagus Crepes from A Day in the Life on the Farm
- Simple, Healthy, Light and Lemony Fettuccine from MidLife Road Trip
- Simple Roast Chicken from Get the Good Stuff
- Slow Cooker Italian Meatball Soup from Food Done Light
- Smoked Mozzarella and Sausage Pizza from Confessions of a Cooking Diva
- Smothered Pork Chops from Cosmopolitan Cornbread
- Spinach Spätzli with Sage and Speck from Tara’s Multicultural Table
- Turkey Cutlets with Sausage Stuffing from Cindy’s Recipes and Writings
- Ultimate Mac and Cheese from Our Good Life
- Vegan Mexican Rice and Lentils from PancakeWarriors
- Ziti with Porcini Bolognese Sauce from Cooking Chat
- Gramma Buckholt’s Yeast Rolls from The Weekend Gourmet
- Lager and Rye Bread from What Smells So Good?
- Parmesan Roasted Cauliflower from Nosh My Way
- Sweet Potato Crescent Rolls from Wholistic Woman
- Winter Salad with Citrus Vinaigrette from Hezzi-D’s Books and Cooks
- Bacon Buttermilk Biscuit with Chocolate Gravy from Brunch-N-Bites
- Caramel Apple Rice Krispies Treats from Pies and Plots
- Chocolate Cupcakes with Kahlua Buttercream Frosting from Flour On My Face
- Chocolate Hazelnut Tart from Taste And See
- Death by Chocolate from Desserts Required
- Fudge Frosted Brownies from Party Food and Entertaining
- Gluten Free Tropical Banana Pineapple Coconut Muffins from Sue’s Nutrition Buzz
- Layered Mousse Cake from That Skinny Chick Can Bake
- Peanut Butter Cup Flourless Chocolate Cake Roll from Cupcakes & Kale Chips
- Pistachio Macaron with Apricot Ganache from A Kitchen Hoor’s Adventure
- Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement
Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.
Join the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.