CAPTION: you can use homemade waffles or frozen waffles in this neat casserole recipe!
Weekend breakfasts are a little slower paced in Amish households, especially on a non-church Sunday. Kids aren't rushing off to school and often the husbands aren't heading off to the factory. There's just a more relaxing morning mood on these weekend days. And that means some delicious, different breakfasts.
Cookies, casseroles and baked breads might be on the weekend morning menu. As might a more expansive selection of sausage and bacon. Perhaps some cinnamon rolls. And maybe waffles or pancakes.
A few years ago French toast casserole was the fad breakfast in Amish households. But what about "waffle casserole"? This is a recipe I've seen making the rounds of late and it does seem delicious. Give it a try this weekend and let us know how it turns out!
- 8 homemade waffles or store-bought frozen waffles, cubed
- 16 ounces maple breakfast sausage, crumbled
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1-¼ cups whole or low-fat milk
- ¼ 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 ½ cup of the cheese.
- Layer the remaining waffles and sausage and ½ 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.
- Adjust oven rack to middle position and heat oven to 325°.
- Let casserole stand at room temperature for 20 minutes.
- Uncover casserole and sprinkle remaining ½ cup cheese over top.
- Bake until edges and center are puffed, 45 to 50 minutes.
- Cool 5 minutes.
- Cut into pieces and serve
This sounds good,but I am not sure about the cheese. Maybe it would be fine..I like cheese...but with waffles and syrup? I think I will try it with an extra 1/4 cup of milk to replace the cheese. I'll let you know. If anyone tries it as written(with cheese),please let us know !
Thanks for the recipe, it looks interesting but I didn't see where you tell us how long to bake the casserole and at what temperature?
Gloria, Here is what looks like the same recipe (Ingredients, directions, etc.) but continues on with directions.
Thank you so much Gert! I appreciate your taking the time to find this for me! With Easter coming up, this could be an interesting brunch item to serve to the family.
On another note, Kevin I have linked your blog to mine (AmishReader.blogspot.com) to bring some more readers to your Friday column by Teacher Mahlon. I hope that is okay.