Sunday, September 11, 2011

Maple Sausage and Waffle Breakfast Casserole ***

I've had this on my to-try list since well before my oven went out, so I was thrilled to finally have a chance to make it.  I threw it together last night while supper was cooking, so I was able to let it refrigerate overnight.  I just noticed what it says about using the plastic wrap and putting something over it to hold that down.  My baking dish has a plastic cover, so I just put that on it.  It came out fine, so I don't really see what the purpose is of doing it the other way.  Oh well.  I really didn't make any changes, other than I left out the red peppers (because I forgot to get any), and I sauteed the onions and green peppers with the sausage while it cooked, instead of doing the steps separately.  Again, it came out great, so I don't see a need to do it the other way. 
Anyway, we really loved it!  The kids are even looking forward to having the leftovers for breakfast tomorrow, which is an absolute shocker.  We love maple-flavored sausage anyway, but the taste of the green peppers and eggs added in give it another wonderful dimension.  Normally, casseroles with bread in them tend to be too doughy and mushy for me, but the waffles held up a little better than the bread.  Toasting them first just helps even more.  As easy as this is, I think we'll be having it on the weekends many, many times in the future.  :-)

(luckymommyto2boys ~ Amy ~ from Cassie Craves website)

8 frozen waffles
1 small onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 pound maple sausage
1-1/2 cups grated cheddar cheese
6 eggs
1/4 cup maple syrup
1-1/4 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper

1. Toast waffles in a toaster until browned. Meanwhile, brown sausage in a skillet until no longer pink and drain on paper towels. Transfer to bowl and set aside.
2. In the same skillet, sauté onions and peppers until softened. Transfer to bowl with sausage.
3. Coat an 8 x 8 inch square baking dish with non-stick spray or butter. Arrange 4 waffles in the bottom and sprinkle with half the sausage/vegetable mixture and half the cheese. Repeat layer, with remaining waffles, sausage/vegetable mixture and cheese.
4. Whisk eggs and milk in a bowl with the syrup, salt, and pepper. Pour egg mixture over the waffles layers. Cover with plastic wrap and set a weight on top (like a baking dish holding a couple cans of food). Refrigerate overnight or for at least 1 hour.
5. Preheat oven to 325 degrees, uncover casserole and bake 45 to 50 minutes until edges are puffy. Cool 5 minutes and serve.

No comments: