Maple Sausage and Waffle Casserole
This one is a winner for any place. I've taken it to work in two different offices and there's never leftovers.
Still working out how to fit the waffles in the dish!
- 6-8 frozen waffles
- 12 oz maple breakfast sausage, crumbled
- butter to grease dish
- 1 1/2 cups shredded cheddar cheese
- 6 large eggs
- 1 1/4 cups whole milk
- 1/4 cup maple syrup
- 1/4 tsp salt
- 1/8 tsp pepper
Adjust oven rack to middle position and heat oven to 375. Arrange waffles in single layer on baking sheet. Bake until crisp, about 10 minutes per side.
Brown sausage in nonstick 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. Add half of sausage and 1/2 cup cheese. Repeat layering 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 baking dish with plastic wrap and place weights on top. Refrigerate for at least 1 hour to 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 is puffed, 40-45 minutes. Cool 5 minutes. Cut into pieces and serve.