Maple Sausage and Waffle Casserole
- Reviews 8
Ready In: 1 hr 10 mins
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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