Classic Apple & Maple Breakfast Sausages with Belgium Waffles
Serves 4 | Crafted with Apple & Maple Plant-Based Breakfast Sausages
- Make it Sweet
- Make it Spicy
ABOUT THE FLAVOR ORIGIN
For lazy weekend brunch or anytime breakfast, these Field Roast Apple & Maple Plant-Based Sausages with a hint of cinnamon are the perfect topper to toasty waffles with caramelized apples, toasted pecans and sweet buttery maple cinnamon spread.
Maple Cinnamon Spread
¼ cup plant-based buttery spread, soft
2 Tbsp. maple syrup
¼ tsp. ground cinnamon
2 Tbsp. toasted pecans, chopped
1 Honeycrisp apple, cored and sliced into 12 wedges
1 tsp. vegetable oil
1 pkg. Field Roast Apple & Maple Plant-Based Breakfast Sausages
4 Belgium waffles, toasty
Extra maple syrup to serve
To make the Maple Cinnamon Spread, whisk together the buttery spread, maple syrup and cinnamon in a small bowl until well blended. Reserve 1 Tbsp. for cooking the apples and add the toasted pecans to the rest.
To prepare the apples, melt the reserved 1 Tbsp. of maple cinnamon spread in a large non-stick skillet over medium-heat, add the apple wedges and cook for 2 to 3 minutes per side, occasionally turning, until softened and gently caramelized. Remove to a plate and keep warm.
In the same skillet, drizzle in the vegetable oil and cook the Field Roast Apple & Maple Plant-Based Breakfast Sausages over medium-heat for 3 to 4 minutes frequently turning until golden brown and heated through.
To serve, top each toasty Belgium waffle with 3 sausages, some warm apple slices, a dollop of buttery maple cinnamon spread and an extra drizzle of maple syrup.