Categories: Breakfast, Casserole, Pork

Ingredients

• 6 -8 frozen waffles
• 12 ounces breakfast maple sausage, crumbled
• unsalted butter (for dish)
• 1 1/2 cups cheddar cheese, shredded
• 6 large eggs
• 1 1/4 cups whole milk or 1 1/4 cups low-fat milk
• 1/4 cup maple syrup
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. Heat oven to 350°.

2. Arrange waffles in single layer on baking sheet.

3. Bake until crisp, about 10-minutes per side.

4. Brown sausage in non-stick skillet over medium heat, breaking it apart with spoon, 8-10 minutes.

5. Drain on paper towel-lined plate.

6. Butter 8-inch square baking dish.

7. Add half of waffles in single layer. (It’s ok to break some to fit into corners if needed).

8. Add half of sausage and 1/2 cup cheese.

9. Repeat layering of waffles, sausage, and 1/2 cup of cheese.

10. Whisk eggs, milk, maple syrup, salt, and pepper in medium bowl until combined.

11. Pour egg mixture evenly over casserole.

12. 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.).

13. Refrigerate for at least 1 hour or overnight.

14. Adjust oven rack to middle position and heat oven to 325°.

15. Let casserole stand at room temperature for 20 minutes.

16. Uncover casserole and sprinkle remaining 1/2 cup cheese over top.

17. Bake until edges and center are puffed, 45 to 50 minutes.

18. Cool 5 minutes.

19. Cut into pieces and serve.

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