Maple Sausage And Waffle Breakfast Casserole Food

WAFFLE CASSEROLE WITH MAPLE SAUSAGE RECIPE

Steps:

• Heat the oven to 375 degrees F.
• Whisk together the brown sugar and water in a small saucepan and heat briefly until the sugar has melted. Set aside.
• Bake the waffles in a single layer on a baking sheet and bake until crisp, 10 minutes per side.
• In a nonstick frying pan, cook the sausage, breaking it up, until it is cooked through. Place the cooked sausage on a paper towel lined plate and set aside.
• Butter an 8 inch by 8 inch baking dish and place 4 waffles on the bottom of the pan.
• Spread half of the sausage and 1/3 of the cheese (1/2 cup) over the waffles.
• Repeat with the rest of the waffles, the rest of the sausage, and 1/2 cup of the cheese.
• Whisk the eggs, milk, brown sugar syrup, salt, and pepper together and pour it over the waffles. Cover the casserole with plastic wrap and weigh it down by placing another pan over the plastic wrap and topping it with can or broth boxes.
• Refrigerate the casserole for at least an hour, and preferably overnight.
• Heat the oven to 325 degrees F and let the casserole sit at room temperature while the oven is preheating.
• Remove the plastic wrap from the casserole and sprinkle with the rest of the cheddar cheese. Bake for 45 to 50 minutes.
• Cool for 5 minutes before slicing and serving.

MAPLE BREAKFAST SAUSAGE

Steps:

• Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork into small patties.
• Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.

SLOW-COOKER SAUSAGE & WAFFLE BAKE

Steps:

• Fold two 18-in.-long pieces of foil into two 18x4-in. strips. Line the sides around the perimeter of a 5-qt. slow cooker with foil strips; spray with cooking spray., In a large skillet, cook and crumble sausage over medium heat; drain. Add sage and fennel., Place waffles in slow cooker; top with sausage. In a bowl, mix eggs, cream, syrup and seasonings. Pour over sausage and waffles. Top with cheese. Cook, covered, on low 5-6 hours or until set. Remove insert and let stand, uncovered, 15 minutes. Serve with additional maple syrup.

MAPLE SAUSAGE AND WAFFLE CASSEROLE

Steps:

• Heat oven to 350°.
• Arrange waffles in single layer on baking sheet.
• Bake until crisp, about 10-minutes per side.
• Brown sausage in non-stick skillet over medium heat, breaking it apart with spoon, 8-10 minutes.
• Drain on paper towel-lined plate.
• Butter 8-inch square baking dish.
• Add half of waffles in single layer. (It's ok to break some to fit into corners if needed).
• Add half of sausage and 1/2 cup cheese.
• Repeat layering of waffles, sausage, and 1/2 cup of cheese.
• Whisk eggs, milk, maple syrup, salt, and pepper in medium bowl until combined.
• Pour egg mixture evenly over casserole.
• Cover with plastic wrap and place weights on top. (you can put another square baking dish on top and then weight with heavy canned goods or place a couple one pound boxes of sugar on the plastic wrap and top with a cast-iron pan.).
• Refrigerate for at least 1 hour or overnight.
• 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 1/2 cup cheese over top.
• Bake until edges and center are puffed, 45 to 50 minutes.
• Cool 5 minutes.
• Cut into pieces and serve.

MAPLE SAUSAGE AND WAFFLE BREAKFAST CASSEROLE

Steps:

• Preheat oven to 375-degees and toast waffles on a baking sheet on both sides for about 10 minutes. Brown sausage until no longer pink and drain on paper towels. 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 and half the cheese. Repeat layer, with remaining waffles, sausage and cheese. Wisk 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. (I used another square pan set on top of the plastic wrap, with canned food set in the empty pan.) Refrigerate over night or for at least 1 hour. Preheat oven to 325-degrees, uncover casserole and bake 45 to 50 minutes until edges are puffy. Cool 5 minutes and serve. Serves 4-6.

MAPLE SAUSAGE AND WAFFLE CASSEROLE

Steps:

• 1. cook the sausage in a nonstick skillet over medium heat, breaking it apart with a wooden spoon, until well browned, 8-10 minutes.
• 2. grease a 8 inch square baking dish. add half of the cubed waffles in a single layer.
• 3. top with half of the sausage and 1/2 cup of the cheese. layer the remaining waffles and sausage and 1/2 cup more cheese.
• 4. whisk together the eggs, milk, maple syrup, salt and pepper in a medium bowl until combined. pour the egg mixture evenly over the casserole.
• 5. wrap the baking dish with plastic wrap and place in refrigerator for at least 1 hour, or up to 1 day.
• 6. bake at 325 for 45-50 minutes.

WAFFLE BRUNCH CASSEROLE WITH SAUSAGE

Steps:

• Spread half the waffle pieces onto bottom of 2-qt. casserole sprayed with cooking spray; cover with layers of half the sausage and 1/3 cup cheese. Repeat layers. Refrigerate remaining cheese for later use.
• Whisk eggs, milk, mustard and pepper until blended; pour over ingredients in casserole dish. Refrigerate 4 hours.
• Heat oven to 350°F. Bake casserole (uncovered) 50 min. to 1 hour or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Let stand 10 min.
• Serve topped with syrup.