Saturday, April 20, 2013

Overnight Maple Bacon and Sausage Waffle Casserole

My son had a sleepover for his birthday so I wanted to have something to just throw in the oven for breakfast to feed the slew of hungry boys. This worked out very well! I found the original recipe HERE, and changed it a little bit.

12 waffles(I used gluten free Apple Carrot Waffles, you can use your favorite recipe or even frozen waffles if you like, just toast them first)
16 oz link sausage, cooked and sliced
6-8 oz bacon, cooked crisp
12 eggs
2 cups shredded cheddar(more if you like!)
2 cups milk
3/4 cup maple syrup
salt and pepper to taste

Grease a 9 x 13 casserole dish.
Cook your bacon and sausage and slice as desired.

Fit 6 of the waffles into the bottom of the dish(tearing/cutting as needed)

Sprinkle on the sausage and 1 cup of the cheese.

Layer the remaining waffles, crumbled bacon and remaining cup of cheese

Whisk together the eggs, milk, maple syrup. Season to taste.

Pour over the waffles.

Cover with plastic wrap, then place some kind of weight over the another casserole dish with some cans or a cast iron pan...

Refrigerate overnight.

Allow the casserole to sit at room temp for 30 minutes before cooking!

Preheat oven to 350

Uncover and bake for 60-70 minutes until it is puffed in the middle and golden brown.

Allow to set for 5-10 minutes before slicing.

  I had a few slices left  so I froze them and wrapped them individually. Remove the plastic wrap in a paper towel and heat in the microwave(check after a minute, then go to 30 second intervals) for a quick breakfast!

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