Waffle Maple Sausage Casserole Recipes

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.

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.

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.

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.