• 1 lb. bulk pork sausage
• 1/2 lb. whole fresh mushrooms, chopped
• 1/2 cup chopped onion
• 1/2 cup chopped sweet red pepper
• 2 tablespoons all-purpose flour
• 2 cups half-and-half cream, divided
• 1 teaspoon seasoned salt, divided
• 1 cup shredded sharp cheddar cheese
• 8 large eggs
• 1 tablespoon minced fresh parsley

Preheat waffle maker.  In a large skillet, cook sausage, mushrooms, onion and red pepper over medium heat until the sausage is no longer pink and the vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain.  Remove from heat and keep warm.

Meanwhile, in a large saucepan, whisk flour, 1 3/4 cups cream and 1/2 teaspoon seasoned salt until smooth.  Bring to a boil, stirring constantly ; cook and stir until mixture thickens, 2-3 minutes.  Stir in cheese and 1 cup sausage mixture until cheese is melted.  Remove from heat and keep warm.

In a large bowl, whisk eggs and the remaining 1/4 cup cream and 1/2 teaspoon seasoned salt until blended.  Bake in a well-greased waffle maker until golden brown, 2-3 minutes.  Serve with sausage mixture and cheese sauce; sprinkle with parsley.