I recently had one of my oldest and dearest friends come to visit. This was her first visit since I started the blog. She was very patient, and I think amused, at all of the food photography that went on. We joked that she was going to develop a Pavlov response which associated a camera shutter going off with food being served. We had this waffle casserole one morning for breakfast.
Sausage And Waffle Breakfast Casserole
1 lb bulk pork sausage
6 frozen waffles, toasted and cubed
1 cup shredded cheddar cheese
2 cups skim milk
1 tsp powdered mustard
1/8 tsp black pepper
Maple syrup to serve
1. Preheat oven to 350℉.
2. In a large skillet, cook sausage until browned. Drain off fat.
3. Arrange half of the waffle cubes in a 13 x 9 inch baking dish. Top with half of sausage and about 1/3 cup cheese. Repeat layers.
4. In a large bowl, beat eggs and stir in milk, mustard and pepper. Pour over the layers in the baking dish. Cover and chill for at least 4 hours or up to 24 hours. (I totally forgot about chilling the dish and wanted to eat it that morning, so I just put it in the oven. It tasted great. It was soft and yummy anyway.)
5. Uncover and bake for 50 to 60 minutes or until a knife inserted near center comes out clean. Sprinkle with remaining cheese. Let stand for 10 minutes. Serve with maple syrup.
Adapted from Better Homes And Gardens ‘EAT’ Magazine
Aimee Mann-Pavlov’s Bell