Post by Kathy on Aug 7, 2016 21:07:02 GMT
Maple Sausage And Waffle Casserole
We love breakfast for dinner and I love coming home from work and just popping dinner in the oven since I made this the night before to let set up in the fridge!
This was not to sweet, just right! We didn't add any extra syrup when it was plated! Everything worked well together! The waffles had a nice maple syrup taste to them along with the maple flavored sausage which we love anytime! The eggs set up nicely with the cheese and the cream made for a smooth, creamy texture! Delicious! A tasty and filling meal!
I love Steph from Plain Chicken and that's where I found THIS RECIPE
8 frozen Eggo homestyle waffles, thawed & cubed
16 ounces maple breakfast sausage, cooked & crumbled
1 cup shredded cheddar cheese
6 large eggs
1¼ cups whole or low-fat milk (I used heavy whipping cream)
¼ cup maple syrup, plus more for topping when plated if desired
salt to taste
pepper to taste
Cook sausage in a nonstick skillet over medium heat, breaking it apart until well browned, 8 to 10 minutes. Drain.
Spray an 8x11 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. I let it set up for 1 day.
Bake at 325° 50-60 minutes.
