Here's an easy dish guaranteed to create excitement at the breakfast table! Nothing is missing from this sweet and savory combination. It's so wrong, it's right! —Courtney Lentz, Boston, Massachusetts

Ingredients

• 2 pounds bulk spicy breakfast pork sausage
• 1 tablespoon rubbed sage
• 1/2 teaspoon fennel seed
• 1 package (12.3 ounces) frozen waffles, cut into bite-sized pieces
• 8 large eggs
• 1-1/4 cups half-and-half cream
• 1/4 cup maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded cheddar cheese
• additional maple syrup

Directions

1. 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.
2. In a large skillet, cook and crumble sausage over medium heat; drain. Add sage and fennel.
3. Place waffles in slow cooker; top with sausage. In a bowl, mix eggs, cream, syrup, salt and pepper. 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.