Weekend Waffle Casserole
  • 8 homemade waffles or store-bought frozen 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
  • ¼ cup maple syrup
  • salt
  • pepper
  1. Cook the sausage in a nonstick skillet over medium heat, breaking it apart with a wooden spoon, until well browned, 8 to 10 minutes.
  2. Drain fat.Grease an 8-inch square baking dish.
  3. Add half of the cubed waffles in a single layer.
  4. Top with half of the sausage and ½ cup of the cheese.
  5. Layer the remaining waffles and sausage and ½ cup more cheese.
  6. Whisk together the eggs, milk, maple syrup, salt, and pepper in a medium bowl until combined.
  7. Pour the egg mixture evenly over the casserole.
  8. Wrap the baking dish with plastic wrap and place refrigerate for at least 1 hour, or up to 1 day.
  9. Adjust oven rack to middle position and heat oven to 325°.
  10. Let casserole stand at room temperature for 20 minutes.
  11. Uncover casserole and sprinkle remaining ½ cup cheese over top.
  12. Bake until edges and center are puffed, 45 to 50 minutes.
  13. Cool 5 minutes.
  14. Cut into pieces and serve
Recipe by Amish 365 at https://www.amish365.com/weekend-waffle-casserole/