Maple Sausage and Waffle Casserole
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 6 -8 frozen waffles
- 12 ounces breakfast maple sausage, crumbled
- unsalted butter (for dish)
- 1 1⁄2 cups cheddar cheese, shredded
- 6 large eggs
- 1 1⁄4 cups whole milk or 1 1/4 cups low-fat milk
- 1⁄4 cup maple syrup
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
directions
- Heat oven to 350°.
- Arrange waffles in single layer on baking sheet.
- Bake until crisp, about 10-minutes per side.
- Brown sausage in non-stick skillet over medium heat, breaking it apart with spoon, 8-10 minutes.
- Drain on paper towel-lined plate.
- Butter 8-inch square baking dish.
- Add half of waffles in single layer. (It's ok to break some to fit into corners if needed).
- Add half of sausage and 1/2 cup cheese.
- Repeat layering of waffles, sausage, and 1/2 cup of cheese.
- Whisk eggs, milk, maple syrup, salt, and pepper in medium bowl until combined.
- Pour egg mixture evenly over casserole.
- Cover with plastic wrap and place weights on top. (you can put another square baking dish on top and then weight with heavy canned goods or place a couple one pound boxes of sugar on the plastic wrap and top with a cast-iron pan.).
- Refrigerate for at least 1 hour or overnight.
- Adjust oven rack to middle position and heat oven to 325°.
- Let casserole stand at room temperature for 20 minutes.
- Uncover casserole and sprinkle remaining 1/2 cup cheese over top.
- Bake until edges and center are puffed, 45 to 50 minutes.
- Cool 5 minutes.
- Cut into pieces and serve.
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Reviews
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Two weeks before Passover and the race was on to rid the house of leavened products, and here I was with two boxes of frozen waffles! Oy vey! .... I am THRILLED to find this recipe! It turned out excellently and the family was delighted. I made my own sausage with ground turkey, but made the rest "eggsactly" as written. Thank you luvmybge for posting! It was great!
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I also got this from Cook's Country (I'm a member of the website) and was glad to see you had posted it. I only let this rest for 1 hour because I procrastinated and didn't make it the night before. It was still fine. I was intrigued by the maple flavor (and the maple sausage, which I had never made before). It was easy and turned out well. I served this as "breakfast for dinner" with a side of canned fruit cocktail (I know, I know, but it was in the pantry lol). Although the portions were good, I think I will double the recipe next time. I also think I will use a sharp cheddar next time to enhance the flavor - had to use mild this time.
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RECIPE SUBMITTED BY
DeeBee
Atco, NJ
Hmm... let's see.. Cooking is my passion... I'm retired now and able to cook and bake every day. I think the most helpful cookbook that I own would have to be The New Doubleday Cookbook. I just love kitchen gadgets and have many of them. Besides cooking I love to sing and belong to the Sweet Adeline's International.
I get very annoyed at people who are LATE! I think it's just as easy to be late as it is to be on time.
Well.. thanks to all of you at Zaar for all of your terrific recipes and ideas that bring my friends and family much joy and happiness. They get to try all of my new recipes.