Sausage and waffle casserole is everything you might imagine – waffles, sausage, eggs, cheese, and maple syrup. And amazing.
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Sausage and waffle casserole sounds like the stuff of dreams, at least to me. I mean, who doesn’t love a breakfast casserole? Whether it’s traditional, like my grandmother’s egg soufflé or a twist on a much more time consuming dish like French toast casserole, breakfast casseroles give the cook the freedom to spend time with their family or their houseguests while breakfast (or dinner, if you want to get really wacky) cooks.
When I first saw a recipe for a casserole made with sausage, waffles, eggs, cheese, and maple syrup in The Cook’s Country Cookbook, I knew they were on to something. I made the casserole, following their advice to use six Eggo waffles, stacking the waffles, whole, into the baking dish, and using maple sausage, which the recipe called for. Oh, and 1 1/4 cups of milk to six eggs.
All of the above turned out to be a mistake. We decided to make the waffles from scratch, but if you don’t want to put that much time and effort into it, go by weight (or at least estimate the weight by the amount in the box). There just wasn’t enough waffle in my casserole to soak up all that liquid from the eggs, the milk, and the syrup. But whoa, that’s a lot of milk…so I decided to scale that back too. And maple sausage…doesn’t taste that great. The maple syrup that I whisked into the eggs added enough maple flavor that I decided skip any artificial flavoring. Just go with regular sausage.
Second time around with this sausage and waffle casserole was much better. We put it together on Friday night, pulled it out of the refrigerator when we got out of bed on Saturday, and watched television while it baked. Is that the perfect weekend breakfast or what?
So if you need something to serve at your next brunch or family holiday breakfast, or really whenever, give this sausage and waffle casserole a go!
Yield: 4-6 servings
40 minPrep Time:
2 hrCook Time:
2 hr, 40 Total Time:
- 1 1/2 pounds waffles (I used homemade); torn into 1-2 inch pieces (if using frozen waffles, thaw first)
- 1 pound breakfast sausage
- unsalted butter for buttering the pan
- 6 ounces (1 1/2 cups or 3/4 of an 8-ounce package) cheddar cheese, shredded
- 6 large eggs
- 1/2 cup milk
- 1/4 cup maple syrup (NOT pancake syrup!!!)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Preheat the oven to 300 degrees. Spread the waffle pieces onto a baking sheet. Bake for 30-60 minutes, until dried out but not browned. While the waffles are toasting, brown the sausage and drain away any excess fat.
- Increase oven temperature to 325 degrees. Butter an 8×8 inch pan. Place the waffle pieces into the pan. Spread the browned sausage over the top of the waffles then follow with the cheese.
- In a medium bowl, whisk together the eggs, milk, maple syrup, salt, and pepper. Pour over the casserole. Cover with foil. Place a small plate on top of the casserole and weight with a heavy can. Let sit for 25 minutes. Alternately, you can make the casserole the night before and leave it in the refrigerator overnight, in which case you do not need to weight it. If you do this, take it out of the refrigerator 25 minute before you plan to cook it.
- Remove the foil from the top of the pan. Bake for 45-50 minutes. Turn the oven to broil until the top of the cheese has browned. Remove from the oven and let stand for five minutes before serving.
Cook time includes time to toast the waffles.
Click here to print the recipe for sausage and waffle casserole!
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