Post by Loupy on May 22, 2016 16:48:36 GMT -7
Maple Sausage and Waffle Casserole
From: Stephanie @ www.plainchicken.com/
We've made a lot of breakfast casseroles and this might be our all-time favorite. Sausage, cheese, waffles and maple syrup - what's not to like?! I assembled this casserole the night before and let it sit in the fridge overnight. It smelled so good while it was baking and tasted even better! It was surprisingly light and the waffles were the perfect complement to the syrup. It was absolutely delicious! We ended up pouring a little bit of maple syrup over the casserole when we ate it. This would be the perfect breakfast treat for any special occasion.
serves 6
Ingredients:
8 frozen Eggo homestyle waffles, cubed (or make your own ahead of time)
16 ounces maple breakfast sausage, crumbled
1 cup shredded cheddar cheese
6 large eggs
1-1/4 cups whole or low-fat milk
1/4 cup real maple syrup
salt
pepper
Directions:
Cook the sausage in a nonstick skillet over medium heat, breaking it apart with a wooden spoon, until well browned, 8 to 10 minutes.
Drain fat.
Grease an 8-inch square baking dish.
Add half of the cubed waffles in a single layer.
Top with half of the sausage and 1/2 cup of the cheese.
Layer the remaining waffles and sausage and 1/2 cup more cheese.
Whisk together the eggs, milk, maple syrup, salt, and pepper in a medium bowl until combined.
Pour the egg mixture evenly over the casserole.
Wrap the baking dish with plastic wrap and place refrigerate for at least 1 hour, or up to 1 day.
Unwrap and Bake at 325 degrees 45 to 50 minutes.
Loupy's Note:
Some of the people that tried this said that the eggs took longer to cook. If that happens, you could cover the top with foil and let it cook a little longer. I would also up the heat to 350 for a few minutes. Test as you go along.
If your waffles get a little mushy, toast them next time before you put them in the casserole.
From: Stephanie @ www.plainchicken.com/
We've made a lot of breakfast casseroles and this might be our all-time favorite. Sausage, cheese, waffles and maple syrup - what's not to like?! I assembled this casserole the night before and let it sit in the fridge overnight. It smelled so good while it was baking and tasted even better! It was surprisingly light and the waffles were the perfect complement to the syrup. It was absolutely delicious! We ended up pouring a little bit of maple syrup over the casserole when we ate it. This would be the perfect breakfast treat for any special occasion.
serves 6
Ingredients:
8 frozen Eggo homestyle waffles, cubed (or make your own ahead of time)
16 ounces maple breakfast sausage, crumbled
1 cup shredded cheddar cheese
6 large eggs
1-1/4 cups whole or low-fat milk
1/4 cup real maple syrup
salt
pepper
Directions:
Cook the sausage in a nonstick skillet over medium heat, breaking it apart with a wooden spoon, until well browned, 8 to 10 minutes.
Drain fat.
Grease an 8-inch square baking dish.
Add half of the cubed waffles in a single layer.
Top with half of the sausage and 1/2 cup of the cheese.
Layer the remaining waffles and sausage and 1/2 cup more cheese.
Whisk together the eggs, milk, maple syrup, salt, and pepper in a medium bowl until combined.
Pour the egg mixture evenly over the casserole.
Wrap the baking dish with plastic wrap and place refrigerate for at least 1 hour, or up to 1 day.
Unwrap and Bake at 325 degrees 45 to 50 minutes.
Loupy's Note:
Some of the people that tried this said that the eggs took longer to cook. If that happens, you could cover the top with foil and let it cook a little longer. I would also up the heat to 350 for a few minutes. Test as you go along.
If your waffles get a little mushy, toast them next time before you put them in the casserole.
