A delightful twist on a classic breakfast casserole, combining the sweetness of maple syrup with the savory goodness of sausage and cheese.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and proper texture.
Arrange the waffles in a single layer on a baking sheet and bake for 10 minutes on each side until crisp.
Crisping the waffles prevents them from becoming soggy in the casserole.
Cook the sausage in a non-stick skillet over medium heat, breaking it apart with a spoon, until browned, about 8-10 minutes. Drain on a paper towel-lined plate.
Draining the sausage removes excess grease for a lighter dish.
Butter an 8-inch square baking dish. Layer half of the waffles in the dish, breaking them to fit if necessary.
Using butter prevents sticking and adds flavor.
Top the waffles with half of the sausage and 0.5 cup of cheese. Repeat the layers with the remaining waffles, sausage, and another 0.5 cup of cheese.
Layering ensures even distribution of ingredients.
In a mixing bowl, whisk together the eggs, milk, maple syrup, salt, and pepper until well combined.
Whisking thoroughly ensures a smooth and uniform mixture.
Pour the egg mixture evenly over the casserole. Cover with plastic wrap and place weights on top. Refrigerate for at least 1 hour or overnight.
Soaking allows the waffles to absorb the egg mixture for a cohesive texture.
Preheat the oven to 325°F (165°C). Let the casserole stand at room temperature for 20 minutes. Uncover and sprinkle the remaining 0.5 cup of cheese on top.
Bringing the casserole to room temperature ensures even baking.
Bake the casserole until the edges and center are puffed, about 45-50 minutes. Let cool for 5 minutes before serving.
Cooling slightly makes it easier to cut and serve.
Cut into pieces and serve warm. Enjoy your delicious breakfast bake!
Serving warm enhances the flavors and textures.
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