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Eggo Waffle and Sausage Bake ~

Last post Dec 15, 2009 2:41 PM by HiOnLife . 5 replies.


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  • Eggo Waffle and Sausage Bake ~

    Serves 4-6.

    Eggo waffle and Sausage Bake 

     
    6-8 frozen Eggo Home-style Waffles
    1 1/4 cup milk
    1/4 tsp. salt
    12 ounces Maple Sausage (pork or turkey)
    6 eggs
    1/4 cup maple syrup
    1/8 tsp. pepper
    1 1/2 cups grated cheddar cheese.
     
    Preheat oven to 375-degrees and toast waffles on a baking sheet on both sides for about 10 minutes.
    Brown sausage until no longer pink and drain on paper towels.
    Coat an 8 X 8 inch square baking dish with non-stick spray or butter.
    Arrange 4 waffles in the bottom and sprinkle with half the sausage and half the cheese.
    Repeat layer, with remaining waffles, sausage and cheese.
    Whisk eggs and milk in a bowl with the syrup, salt, and pepper.
    Pour egg mixture over the waffles layers.
    Cover with plastic wrap and set a weight on top.  (Use another square pan set on top of the plastic wrap, with canned food set in the empty pan.) 
    Refrigerate overnight or for at least 1 hour.
    Preheat oven to 325-degrees, uncover casserole and bake 45 to 50 minutes until edges are puffy.
    Cool 5 minutes and serve.
    Serves 4-6. 

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  • Re: Eggo Waffle and Sausage Bake ~

    YUM! sound good, thanks Twila.

    NancySmile

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    A room without books is like a body without a soul. - Cicero
  • Re: Eggo Waffle and Sausage Bake ~

    This sounds yummy! Thanks for posting it!Smile

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  • Re: Eggo Waffle and Sausage Bake ~

    Bump!

    This looks very interesting! We are going to give it a try! 

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  • Re: Eggo Waffle and Sausage Bake ~

    This is great!   I have made it a couple of times!   Six waffles fill a 9 X 13 pan (so 12 including the second layer), and then I increased the rest of the ingredients by 1/3 (i.e., 8 eggs instead of 6).  It's pretty forgiving.

     

    Raejean

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  • Re: Eggo Waffle and Sausage Bake ~

    It looks delicious Twila, thanks and thank you Raejean, I'll add your notes to the recipe. 

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    Cathy "What Contemptible Scoundrel Stole The Cork From My Lunch" --- W.C. Fields