Every Sunday I make breakfast for my Sunday School class. This has led to me trying out LOTS of various breakfasty recipes (and lots of sweets that we unashamedly eat instead of real breakfast foods). I’ve found that most breakfast casseroles pretty much taste the same. Sure, some have a unique ingredient, and there’s always slight variations, but for the most part eggs, bacon, and cheese are pretty much gonna taste the same no matter what is in there with it. This casserole, however, is entirely unique!
To be honest, I wasn’t really sure how this would turn out. It seemed like a good concept though, so I decided to give it a try. It was SO GOOD! I don’t think I’ve ever had maple sausage before, but I love the sweet flavor it has. Now, I do still prefer a traditional breakfast casserole, but I really enjoyed this as a change of pace! Another thing I liked about it is that I could assemble it the night before, leave it in the fridge overnight, and just bake it in the morning. If you have a waffle lover in your family, this is a must-try.
- 8 frozen Eggo homestyle waffles, cubed
- 16 ounces maple breakfast sausage, crumbled
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1-1/4 cups 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 in refrigerator for at least 1 hour, or up to 1 day.
- Bake at 325 degrees 45 to 50 minutes.
Source: Plain Chicken