Waffle Breakfast Casserole
We love breakfast casseroles in my family. We sometimes get together for holiday breakfasts or brunch and having a casserole there is a must. The recipe we usually use is much like this – with bread, eggs, sausage. While that recipe is delicious, after making this one, I realized something was lacking in the old recipe – maple syrup. Yummy! Having the maple syrup and maple sausage in this dish really adds a new dimension of flavor to this casserole. This is great for a large breakfast/brunch gathering, or simply a weekend breakfast (or dinner) at home.
Waffle Breakfast Casserole
Author/Source:
Heather @ Onceamonthmom.com
Ingredients:
- 12 frozen waffles
- 1 pound maple sausage
- 12 eggs
- 0.5 cup maple syrup
- 2 cups milk
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1.5 teaspoon dry mustard
- 2 cups shredded cheddar cheese
Directions:
Spray a 9×13 dish (or 2 8×8 dishes) with cooking spray. Brown sausage and drain fat. While sausage cooks, toast waffles and cube. In a large mixing bowl, mix eggs, maple syrup, milk, salt, pepper and dry mustard with whisk. In bottom of baking dish, layer 1/2 of cubed waffles, 1/2 of sausage, sprinkle with 1/2 of cheese. Repeat layers. Pour egg mixture over layers, giving the dish a shake to make sure the egg mixture is distributed evenly. Bake at 325 for 50-60 minutes, or until a knife inserted in center comes out clean. Let sit 5 minutes before serving.
Freezing Directions:
Prepare as directed above, but DO NOT bake, cover, label and freeze. To serve: Thaw. Preheat oven to 325 degrees. Bake, uncovered for 50-60 minutes or until a knife inserted in center comes out clean. Let sit for 5 minutes before serving.
Servings: 8
**conversion chart image provided by Erik Spiekermann
Do you cook it then freeze it or prepare then freeze it (wondering about that egg mixture – if it should be cooked prior to freezing or not)?
You do not bake before freezing. Sorry, I clarified the directions. Enjoy!
When you say “prepare as directed above” does that mean all the way through the baking? Wouldn’t the casserole end up being baked twice? Sorry, just confused here.
I’m sorry, I clarified the directions. No, do not bake before freezing.
Do you have to use storebought frozen waffles or can you make homemade waffles and freeze and use homemade waffles?
Ashley, I think homemade waffles would work just fine – I wouldn’t use belgian waffles, though, only thin waffles.
Was wondering how long these should be kept in the freezer at max? And, the freezer guidelines, are those for best tasting product or spoilage reasons?
Check this post for some great info on how long things last. http://onceamonthmom.com/get-started-how-long-do-meals-last/