Maple Sausage And Waffle Breakfast Casserole Recipes

MAPLE BREAKFAST SAUSAGE

Steps:

• Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork into small patties.
• Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.

SLOW-COOKER SAUSAGE & WAFFLE BAKE

Steps:

• Fold two 18-in.-long pieces of foil into two 18x4-in. strips. Line the sides around the perimeter of a 5-qt. slow cooker with foil strips; spray with cooking spray., In a large skillet, cook and crumble sausage over medium heat; drain. Add sage and fennel., Place waffles in slow cooker; top with sausage. In a bowl, mix eggs, cream, syrup and seasonings. Pour over sausage and waffles. Top with cheese. Cook, covered, on low 5-6 hours or until set. Remove insert and let stand, uncovered, 15 minutes. Serve with additional maple syrup.

HASH BROWN MAPLE SAUSAGE CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet, cook sausage and sweet potato over medium-high heat 5-7 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove with a slotted spoon; drain on paper towels. , Meanwhile, coat bottom of a 12-in. ovenproof skillet with oil. Reserve 1/2 cup hash browns for topping; add remaining potatoes to skillet, pressing firmly with a spatula to form an even layer., Layer with cheese, kale and corn; top with sausage mixture and reserved hash browns. In a bowl, whisk eggs, cream, salt and pepper until blended; pour over top., Bake, uncovered, 45-55 minutes or until edges are golden brown and egg portion is set. Cover loosely with foil during the last 10 minutes if needed to prevent overbrowning. Let stand 20 minutes before serving. If desired, serve with syrup.

WAFFLE BREAKFAST CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large skillet cook sausage until brown, drain off fat.
• Arrange 3 of the waffles in a 2 quart rectangular baking dish.
• Top with half the sausage and about 1/3 cup of cheese.
• Repeat layers.
• In a large bowl beat eggs with a fork; stir in milk, mustard and pepper.
• Pour over layers in baking dish.
• Cover and chill for at least 4 hours or up to 24 hours.
• Bake dish uncovered for 50-60 minutes or until a knife inserted near center comes out clean.
• Sprinkle with remaining cheese.
• Let stand for 10 minutes before serving.
• If desired, serve with maple syrup.

MAPLE SAUSAGE AND WAFFLE CASSEROLE

Steps:

• Heat oven to 350°.
• Arrange waffles in single layer on baking sheet.
• Bake until crisp, about 10-minutes per side.
• Brown sausage in non-stick skillet over medium heat, breaking it apart with spoon, 8-10 minutes.
• Drain on paper towel-lined plate.
• Butter 8-inch square baking dish.
• Add half of waffles in single layer. (It's ok to break some to fit into corners if needed).
• Add half of sausage and 1/2 cup cheese.
• Repeat layering of waffles, sausage, and 1/2 cup of cheese.
• Whisk eggs, milk, maple syrup, salt, and pepper in medium bowl until combined.
• Pour egg mixture evenly over casserole.
• Cover with plastic wrap and place weights on top. (you can put another square baking dish on top and then weight with heavy canned goods or place a couple one pound boxes of sugar on the plastic wrap and top with a cast-iron pan.).
• Refrigerate for at least 1 hour or overnight.
• Adjust oven rack to middle position and heat oven to 325°.
• Let casserole stand at room temperature for 20 minutes.
• Uncover casserole and sprinkle remaining 1/2 cup cheese over top.
• Bake until edges and center are puffed, 45 to 50 minutes.
• Cool 5 minutes.
• Cut into pieces and serve.