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Maple Sausage and Waffle Casserole (Eggo Homestyle best)
6-8 frozen waffles (1/2 inch thick)
12 oz maple breakfast sausage, crumbled
Unsalted butter (for dish)
1 1/2 c shredded cheddar cheese
6 large eggs
1 1/4 c whole or low-fat milk
1/4 c maple syrup
1/4 t salt
1/8 t pepper
1. Adjust oven rack to middle position and heat oven to 375 degrees.
Arrange waffles in single layer on baking sheet. Bake until crisp, about 10 minutes per side.
2. Brown sausage in non-stick skillet over medium heat, breaking it apart with
spoon, 8-10 minutes. Drain on paper towel lined plate.
3. Butter 8" square baking dish. Add half of waffles in single layer. Add half
of sausage and 1/2 cup cheese. Repeat layering of waffles, sausage, and 1/2 cup
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.
Refrigerate for at least 1 hour or overnight (so egg mixture will be completely absorbed).
4. Adjust oven rack to middle position and heat oven to 325 degrees. 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.