Maple Sausage And Waffle Breakfast Casserole
  • Servings: 4-6
  • 6-8 frozen Eggo homestyle waffles
  • 1 1/4 cup milk
  • 1/4 tsp. salt
  • 12 ounces maple sausage (pork or turkey)
  • 6 eggs
  • 1/4 cup maple syrup
  • 1/8 tsp. pepper
  • 1 1/2 cups grated cheddar cheese
  1. Preheat oven to 375-degees and toast waffles on a baking sheet on both sides for about 10 minutes. Brown sausage until no longer pink and drain on paper towels. Coat an 8 X 8 inch square baking dish with non-stick spray or butter. Arrange 4 waffles in the bottom and sprinkle with half the sausage and half the cheese. Repeat layer, with remaining waffles, sausage and cheese. Wisk eggs and milk in a bowl with the syrup, salt, and pepper. Pour egg mixture over the waffles layers. Cover with plastic wrap and set a weight on top. (I used another square pan set on top of the plastic wrap, with canned food set in the empty pan.)
  2. Refrigerate over night or for at least 1 hour. Preheat oven to 325-degrees, uncover casserole and bake 45 to 50 minutes until edges are puffy. Cool 5 minutes and serve.
Note: After their typical exhaustive research, Cook's determined that Eggo Homestyle waffles worked best. So, I used them. Don't use thick Belgium style waffles, which will make the casserole taste dry.