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Maple Sausage and Waffle Casserole

From

December/January 2006

Maple Sausage and Waffle Casserole

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.

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.

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