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Waffle Tot Breakfast Serves Single


  • 5 Millet Tots
  • 2 eggs
  • 3 Shelton’s Turkey Breakfast Sausages
  • Butter and Maple Syrup for Waffles


  • 1 ½ cups Ryze Gluten free Yellow Bag
  • 1 ½ teaspoons baking powder
  • 3 tablespoons organic cane sugar
  • ½ teaspoon of salt
  • 2 eggs
  • 1 cup milk or dairy free milk (Almond, cashew, coconut milk)
  • 3 tablespoons unsalted butter (melted)
  • ¾ teaspoon vanilla extract


In a cast iron skillet, add ½ inch of water and place frozen sausage in pan and cover. Cook over medium heat and lift cover after water is evaporated. Cook until all sides are browned. Place Millet Tots in waffle iron for 5-7 minutes or until crispy. While Millet tots are cooking, start your waffles batter. Add all wet ingredients together in a bowl and whisk together. In a separate bowl, add all dry ingredients. Make a center pocket in the dry bowl and add wet bowl to the pocket. Stir until wet is incorporated. Make sure your iron is hot and well oiled, if non-stick then no worries. Scoop about 1/3 cup per waffle. The last step is to cook your eggs, try to use the same skillet as the sausages for easy clean up. Butter and syrup your waffles and enjoy

-Chef Ko