Maple Sausage and Waffle Casserole

Published December 1, 2005.

Why this recipe works:

When developing our Maple Sausage and Waffle Casserole recipe, we wanted a lighter, more “health-smart" version of typically heavy, dense breakfast casseroles. The airy, fluffy texture of frozen waffles kept our casserole’s texture reasonably light, and the sweet flavor paired perfectly with… read more

When developing our Maple Sausage and Waffle Casserole recipe, we wanted a lighter, more “health-smart" version of typically heavy, dense breakfast casseroles. The airy, fluffy texture of frozen waffles kept our casserole’s texture reasonably light, and the sweet flavor paired perfectly with maple-flavored sausage. Whole milk gave the casserole a cleaner, lighter flavor, while maple syrup augmented the flavor of the maple sausage. Finally, we weighted our breakfast casserole with either cans or a heavy pan, to ensure the waffles absorbed the custard.

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Serves 6

Depending on their size and shape, you will need 6 to 8 waffles. Belgian-style frozen waffles are too thick for this recipe. To double the recipe, use a 13 by 9-inch baking dish and increase the baking time by 30 to 40 minutes.

Ingredients

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