This breakfast casserole is perfect for a lazy morning when you do not want to cook, or a busy morning when you have to get the kids out to school and are running late. Prepare this the night before and you’ll be good to go in the morning.
Check out what my friends over at The Dough Will Rise Again have to say about this recipe:
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.
What a great recipe!
Ingredients
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
salt
pepper
Instructions
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.
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Quick Tip: Be sure to let the dish set before slicing!
Thanks again to The Dough Will Rise Again for this amazing recipe.