Weekend breakfasts are one of my favorite meals! Breakfast casseroles are the best. You make them the night before and bake them the next morning. They're also perfect if you're having house guests. Today's recipe is a different take on a breakfast casserole I've been making for years. Instead of bread, it uses waffles and has the addition of maple syrup. You could easily omit the syrup if you don't want the casserole to have a slight sweet taste.
Maple Sausage and Waffle Casserole
Recipe Courtesy of Plain Chicken
8 frozen Eggo homestyle waffles, cubed
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 maple syrup
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.
Bake at 325 degrees 45 to 50 minutes.
I am linking to On The Menu Monday, Tasty Tuesday, Miz Helen's Full Plate Thursday and Foodie Friday!