Beth, Jana, and Julie

Teresa and Beth

Maple Sausage and Waffle Casserole
From Teresa Mees

Ingredients:
6-8 frozen waffles (prefer Eggo home-style)
12 oz maple breakfast sausage, crumbled
1 1/2 cups shredded cheddar cheese
6 large eggs
1 1/2 coups whole or low-fat milk
1/4-cup maple syrup
1/4 tsp salt
1/8 tsp pepper

Directions:
1. With oven rack in middle position, heat oven to 375 degrees. Place waffles in single layer on baking sheet. Bake until crisp, about 10 minutes per side.
2. Brown sausage in nonstick skillet over medium heat, breaking it apart, 8-10 minus. Drain on paper towel-lined plate.
3. Butter 8-inch square baking dish. Add half of waffles in single layer. Add half of sausage and 1/2-cup cheese. Repeat layering of waffles, sausage, and 1/2 cup cheese. Whish eggs, milk, syrup, salt and pepper in medium bowl until combined. Pour egg mixture evenly over casserole. Cover baking dish with plastic wrap and weight with canned goods (or other heavy objects). Refrigerate at least 1 hour or overnight.
4. With rack in middle position, heat oven to 325 degrees. Let casserole stand at room temperature for 20 minutes. Uncover casserole and top with remaining 1/2-cup cheese are puffed, 45-50 minutes. Cut and serve.



Delicious! We made this in our cooking group in Carroll, IA. 12/13/06: Jana Bogue, Teresa Mees, Julie Perkins, and me.