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
- 1-1/4 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