For Christmas morning breakfast I was looking for a something I could make the night before and bake while opening gifts. I've made this breakfast bake before but if I recall we had guests and I didn't take the time for pictures. This is hearty and delicious breakfast casserole has just a hint of sweet from the maple syrup and sauce. Preparing this the night before is not only convenient but allows the sauce soak to into the waffles and create a wonderful bread pudding like texture.
Maple Sausage and Waffle Casserole
8 frozen Eggo homestyle waffles, cubed
16 ounces maple breakfast sausage, crumbled
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
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 .
Wrap the 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.