Maple Sausage, Egg & Waffle Casserole

You HAVE to make this breakfast casserole this weekend. Seriously, there is no discussion! This was absolutely amazing and possibly my new favorite breakfast dish. It was easy and such a fun take on traditional eggs. The best part was this makes enough to last the weekend! In an effort to be healthier, I used turkey sausage, wheat waffles, low-fat cheese & skim milk. It still tasted amazing!! If you're not a sausage fan, bacon or even veggies (if you care to be healthier) can easily be substituted. Plain Chicken recommended to make the dish the night before because it needs to be refrigerated for an hour before baking. I, of course, ignored that warning when I should have listened. It was horrible waiting that hour when all I wanted to do was eat it! Big thanks to Plain Chicken  for this awesome new recipe staple and next time, I will listen to you!

Serves: 4-6 depending on the size of your piece
Cook time according to Rachel: 2 hours 
How difficult was this for Rachel? Easy!

6 frozen wheat Eggo waffles
8 ounces crumbled turkey sausage
1 cup reduced fat shredded cheddar cheese
6 large eggs
1 1/4 cup skim milk
1/4 cup maple syrup
salt & pepper

Note: I bought 1 package pre-cooked crumbled turkey sausage and it was delicious and easy

Grease an 8 x 8 baking dish
"Cube" the waffles. AKA chop em up
Line the bottom of the dish with the cubed waffles. Add sausage and then layer on cheese.
In a medium mixing bowl, combine eggs, syrup, milk, salt & pepper. Whisk until completely mixed.
Pour egg mix evenly over the casserole. 
Cover with plastic wrap and refrigerate overnight OR for 1 hour.
Preheat oven to 325 degrees. Bake for 45-50 mins until eggs are cooked and cheese is melted.
J and I added a little extra syrup over our pieces and I definitely recommend doing that!

1 comment:

  1. Oh yum! Your other breakfast bake has become a staple for us on the weekends (I make it about once a month...sometimes more), so I think I'll have to try this one out! :)