I’m not sure if the breakfast casserole is a wholly Southern thing, but I know we place a greater importance on a casserole down here than in most parts of the country. Breakfast casseroles are just part of the norm – not an everyday sort of thing, but a welcome weekend treat. A popular casserole that I grew up with was grits and sausage and cheese, and I’ve seen many variations of that over the years. This recipe, though, is kind of a combination of an overnight french toast and a traditional breakfast casserole. And it’s a winner.
Sausage and Waffle Breakfast Casserole
via Plain Chicken
8 frozen Eggo homestyle waffles, cubed
16 ounces breakfast sausage, crumbled
1 cup shredded cheddar cheese
6 large eggs
1-1/4 cups milk (skim is fine)
1/4 cup maple syrup
Cook the sausage in a nonstick skillet over medium heat, breaking it apart with a wooden spoon, until well browned, 8 to 10 minutes. Drain fat.
Grease an 8-inch square baking dish. Add half of the cubed waffles in a single layer. 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. Whisk together the eggs, milk, maple syrup, salt, and pepper in a medium bowl until combined. Pour the egg mixture evenly over the casserole.
Wrap the baking dish with plastic wrap and place refrigerate for at least 1 hour, or up to 1 day.
Bake at 325 degrees 45 to 50 minutes.
Start the day off on the right foot,