Name: Maple Sausage and Waffle Casserole
Total time: PLACEHOLDER
Ingredients: 6 - 8 frozen waffles (1/2 inch thick); 12 ounces maple breakfast sausage , crumbled; Unsalted butter (for dish); 1 1/2 cups shredded cheddar cheese; 6 large eggs; 1 1/4 cups whole milk or low-fat milk; 1/4 cup maple syrup; 1/4 teaspoon table salt; 1/8 teaspoon ground black pepper

Why This Recipe Works

When developing our Maple Sausage and Waffle Casserole recipe, we wanted a lighter, more “health-smart" version of typically heavy, dense breakfast casseroles. The airy, fluffy texture of frozen waffles kept our casserole’s texture reasonably light, and the sweet flavor paired perfectly with maple-flavored sausage. Whole milk gave the casserole a cleaner, lighter flavor, while maple syrup augmented the flavor of the maple sausage. Finally, we weighted our breakfast casserole with either cans or a heavy pan, to ensure the waffles absorbed the custard.

Before You Begin

Depending on their size and shape, you will need 6 to 8 waffles. Belgian-style frozen waffles are too thick for this recipe. To double the recipe, use a 13 by 9-inch baking dish and increase the baking time by 30 to 40 minutes.

Instructions

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.

Brown sausage in nonstick skillet over medium heat, breaking it apart with spoon, 8 to 10 minutes. Drain on paper-towel-lined plate.

Butter 8-inch-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. Following photos, cover baking dish with plastic wrap and place weights on top. Refrigerate for at least 1 hour or overnight.

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.