We've made a lot of breakfast casseroles and this might be our all-time favorite. Sausage, cheese, waffles and maple syrup - what's not to like?! I assembled this casserole the night before and let it sit in the fridge overnight. It smelled so good while it was baking and tasted even better! It was surprisingly light and the waffles were the perfect complement to the syrup. It was absolutely delicious! We ended up pouring a little bit of maple syrup over the casserole when we ate it. This would be the perfect breakfast treat for Mom this weekend.
Maple Sausage and Waffle Casserole
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.
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