Waffle Brunch Casserole With Sausage Recipes

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WAFFLE BRUNCH CASSEROLE WITH SAUSAGE



Waffle Brunch Casserole with Sausage image

Take your morning to the next level with a waffle casserole from My Food and Family. This creamy casserole is sure to get your morning off to a great start.

Provided by My Food and Family

Categories     Home

Time 5h20m

Yield 6 servings

Number Of Ingredients 8

6 frozen waffles (4 inch), toasted, cut into bite-size pieces
1 lb. breakfast pork sausage, cooked, drained
1 cup KRAFT Shredded Cheddar Cheese, divided
6 eggs
2 cups milk
1 tsp. dry mustard
1/2 tsp. black pepper
1/2 cup maple-flavored or pancake syrup

Steps:

  • Spread half the waffle pieces onto bottom of 2-qt. casserole sprayed with cooking spray; cover with layers of half the sausage and 1/3 cup cheese. Repeat layers. Refrigerate remaining cheese for later use.
  • Whisk eggs, milk, mustard and pepper until blended; pour over ingredients in casserole dish. Refrigerate 4 hours.
  • Heat oven to 350°F. Bake casserole (uncovered) 50 min. to 1 hour or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Let stand 10 min.
  • Serve topped with syrup.

Nutrition Facts : Calories 510, Fat 31 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 255 mg, Sodium 1000 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 18 g, Protein 22 g

MAPLE SAUSAGE AND WAFFLE CASSEROLE



Maple Sausage and Waffle Casserole image

I found this recipe in Cook's Country magazine. They did a taste test on frozen waffles and it turned out that EGGO Homestyle waffles were the best out of eight brands that they tasted. Depending on the size and shape of your waffles, you will need 6 to 8. Don't use Belgian style because they are too thick for this recipe. You can double the recipe and use a 9 X 13-inch baking dish. Time does not include refrigerating one hour or overnight.

Provided by luvmybge

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

6 -8 frozen waffles
12 ounces breakfast maple sausage, crumbled
unsalted butter (for dish)
1 1/2 cups cheddar cheese, shredded
6 large eggs
1 1/4 cups whole milk or 1 1/4 cups low-fat milk
1/4 cup maple syrup
1/4 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 250.6, Fat 15.8, SaturatedFat 8.5, Cholesterol 220.8, Sodium 366.8, Carbohydrate 12, Sugar 10.8, Protein 14.9

SLOW-COOKER SAUSAGE & WAFFLE BAKE



Slow-Cooker Sausage & Waffle Bake image

Here's an easy dish guaranteed to create excitement at the breakfast table! Nothing is missing from this sweet and savory combination. It's so wrong, it's right! -Courtney Lentz, Boston, Massachusetts

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 5h20m

Yield 12 servings.

Number Of Ingredients 11

2 pounds bulk spicy breakfast pork sausage
1 tablespoon rubbed sage
1/2 teaspoon fennel seed
1 package (12.3 ounces) frozen waffles, cut into bite-sized pieces
8 large eggs
1-1/4 cups half-and-half cream
1/4 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese
Additional maple syrup

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.

Nutrition Facts : Calories 442 calories, Fat 31g fat (12g saturated fat), Cholesterol 200mg cholesterol, Sodium 878mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 19g protein.

BREAKFAST SAUSAGE CASSEROLE



Breakfast Sausage Casserole image

Delicious breakfast casserole with gravy. The perfect start to any morning.

Provided by Heather Franks

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 10h

Yield 10

Number Of Ingredients 9

1 pound breakfast sausage
8 slices bread, cubed
4 cups shredded Cheddar cheese
6 eggs
½ teaspoon salt
¾ teaspoon dry mustard powder
2 cups milk
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk

Steps:

  • Heat a large skillet over medium-high heat; cook and stir the sausage in the hot skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Grease a 9x13 inch baking dish. Spread the bread cubes into the prepared dish; sprinkle the browned sausage and Cheddar cheese overtop.
  • Beat the eggs in a mixing bowl until smooth; add the salt, mustard powder, and 2 cups of milk and whisk until evenly blended. Pour the egg mixture over the bread cubes. Cover and refrigerate overnight.
  • Preheat an oven to 300 degrees F (150 degrees C). Whisk together the cream of mushroom soup and 1/2 cup milk; pour over the casserole.
  • Bake in the preheated oven until firm and golden brown, about 1 1/2 hours.

Nutrition Facts : Calories 451.4 calories, Carbohydrate 16.2 g, Cholesterol 189.9 mg, Fat 31.5 g, Fiber 0.5 g, Protein 25.3 g, SaturatedFat 15.2 g, Sodium 1201.9 mg, Sugar 4.6 g

SAUSAGE BRUNCH CASSEROLE



Sausage Brunch Casserole image

"I've served this hearty dish to many guests, and they always ask for the recipe," writes Paula Christensen of Soldotna, Alaska. "It can even be assembled the night before and kept in the refrigerator. Just pop it in the oven the morning."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 55m

Yield 6-8 servings.

Number Of Ingredients 11

1 pound bulk pork sausage, cooked and drained
1/2 cup chopped green onions
1 can (4 ounces) mushroom stems and pieces, drained
2 medium tomatoes, chopped
2 cups shredded part-skim mozzarella cheese
1 cup pancake mix
12 large eggs
1 cup whole milk
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a greased 3-qt. baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese. , In a large bowl, whisk the pancake mix, eggs, milk, oregano, salt and pepper; pour over cheese., Bake, uncovered, at 350° for 45-50 minutes or until top is set and lightly browned. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 380 calories, Fat 24g fat (10g saturated fat), Cholesterol 360mg cholesterol, Sodium 861mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 2g fiber), Protein 23g protein.

SAUSAGE BRUNCH CASSEROLE



Sausage Brunch Casserole image

This is a great breakfast casserole my grandmother and mother always make!

Provided by JENNISELLERS

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 30m

Yield 12

Number Of Ingredients 6

1 ½ pounds ground pork sausage
1 (8 ounce) package refrigerated crescent roll dough
2 cups mozzarella cheese
4 eggs, beaten
¾ cup milk
salt and pepper to taste

Steps:

  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 425 degrees F (220 degrees C).
  • Lightly grease a 9x13 inch baking pan. Lay crescent rolls flat in the bottom of the pan. Combine cooked sausage, cheese, eggs, milk, salt and pepper; pour over crescent rolls.
  • Bake in preheated oven for 15 minutes, until bubbly and rolls are baked.

Nutrition Facts : Calories 389.3 calories, Carbohydrate 9.3 g, Cholesterol 113.9 mg, Fat 31.8 g, Protein 15.1 g, SaturatedFat 11.8 g, Sodium 671.4 mg, Sugar 2.4 g

WAFFLE BREAKFAST CASSEROLE



Waffle Breakfast Casserole image

My friend Jen brought a similar recipe to a work function once and I loved it! Of course, she could not find the recipe she used, but we found this one and it is very close. This is a bit more interesting in texture than your normal breakfast casserole! Active prep. time does not include chill time. Enjoy!!

Provided by Carrie in Indiana

Categories     Breakfast

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb bulk pork sausage
6 frozen waffles, toasted and cubed
1 cup shredded cheddar cheese, 1/3 cup reserved
6 eggs
2 cups milk
1 teaspoon dry mustard
1/8 teaspoon black pepper
maple syrup (optional)

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.

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