Depending on their size and shape, you will need 6 to 8 waffles. Belgian-style frozen waffles are too thick for this recipe. This recipe is easy to double; use a 13-by-9-inch baking dish and increase the baking time by 30 to 40 minutes. One-pound boxes of sugar and a cast-iron pan can be used to weight the casserole in step three.
Serves 6
6–8 frozen waffles (1/2 inch thick; see note above)
12 ounces maple breakfast sausage, crumbled
1-1/2 cups shredded cheddar cheese
6 large eggs
1-1/4 cups whole or low-fat milk
1/4 cup maple syrup
1/4 teaspoon salt
1/8 teaspoon pepper
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Arrange the waffles in a single layer on a rimmed baking sheet and bake until crisp, about 10 minutes each side, rotating the baking sheet halfway through.
2. Cook the sausage in a nonstick skillet over medium heat, breaking it apart with a wooden spoon, until well browned, 8 to 10 minutes. -Transfer to a paper towel–lined plate.
3. Grease an 8-inch square baking dish. Add half of the waffles in a single layer. Sprinkle with half of the sausage and 1/2 cup of the cheese. Layer the remaining waffles and sausage and 1/2 cup more cheese. Whisk the eggs, milk, maple syrup, salt, and pepper together in a medium bowl until combined. Pour the egg mixture evenly over the casserole. Wrap the baking dish with plastic wrap and place weights on top. Refrigerate the casserole for at least 1 hour, or up to 1 day.
4. Adjust an oven rack to the middle position and heat the oven to 325 degrees. Let the casserole stand at room temperature for 20 minutes. Remove the plastic wrap and sprinkle the remaining 1/2 cup cheese over the top. Bake until the edges and center are puffed, 45 to 50 minutes. Serve.
Weighting the casserole
Cover the casserole with plastic wrap, then set 1-pound boxes of sugar on the plastic wrap and top with a cast-iron pan.
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