Well, things are very busy here, entertaining my mother-in-law. I haven't had time to visit all my favorite blogs and I miss them. I haven't cooked a lot, but I can share this surprisingly good dish I made for Rosa's Sunday Breakfast Meme this past Sunday. I thought about making a strata, but happened to see this Maple Sausage and Waffle Breakfast Casserole recipe in The Best Of America's Top Kitchen and decided to make it instead. Frankly, I was a little skeptical. But, the recipe was very good, not greasy or heavy. In fact, it tasted less rich than the strata recipes I've made that use lots of cream and high fat cheese. I certainly don't have any illusions that this is a low fat dish, but it didn't have that heavy, overly rich taste of some breakfast casseroles. How did it taste? Well, it tasted like waffles with maple sausage. The eggs and cheese didn't overwhelm the flavor or texture and the waffles weren't soggy. We all enjoyed this dish very much.
Here is the finished casserole after it came out of the oven. It was a little puffy, but the waffles weren't submerged in egg custard. I liked that, frankly. I love stratas, but I think the waffles need to stand out here, and they did.
Maple Sausage And Waffle Breakfast Casserole
Note: After their typical exhaustive research, Cook's determined that Eggo Homestyle waffles worked best. So, I used them. Don't use thick Belgium style waffles, which will make the casserole taste dry.
6-8 frozen Eggo homestyle Waffles
1 1/4 cup milk
1/4 tsp. salt
12 ounces Maple Sausage (pork or turkey)
1/4 cup maple syrup
1/8 tsp. pepper
1 1/2 cups grated cheddar cheese.
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.