Yield 6 servings Number Of Ingredients 10 Steps:
Heat the oven to 375 degrees F. Whisk together the brown sugar and water in a small saucepan and heat briefly until the sugar has melted. Set aside. Bake the waffles in a single layer on a baking sheet and bake until crisp, 10 minutes per side. In a nonstick frying pan, cook the sausage, breaking it up, until it is cooked through. Place the cooked sausage on a paper towel lined plate and set aside. Butter an 8 inch by 8 inch baking dish and place 4 waffles on the bottom of the pan. Spread half of the sausage and 1/3 of the cheese (1/2 cup) over the waffles. Repeat with the rest of the waffles, the rest of the sausage, and 1/2 cup of the cheese. Whisk the eggs, milk, brown sugar syrup, salt, and pepper together and pour it over the waffles. Cover the casserole with plastic wrap and weigh it down by placing another pan over the plastic wrap and topping it with can or broth boxes. Refrigerate the casserole for at least an hour, and preferably overnight. Heat the oven to 325 degrees F and let the casserole sit at room temperature while the oven is preheating. Remove the plastic wrap from the casserole and sprinkle with the rest of the cheddar cheese. Bake for 45 to 50 minutes. Cool for 5 minutes before slicing and serving.
Time 1h10m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Heat oven to 350°. Arrange waffles in single layer on baking sheet. Bake until crisp, about 10-minutes per side. Brown sausage in non-stick skillet over medium heat, breaking it apart with spoon, 8-10 minutes. Drain on paper towel-lined plate. Butter 8-inch square baking dish. Add half of waffles in single layer. (It’s ok to break some to fit into corners if needed). Add half of sausage and 1/2 cup cheese. Repeat layering of waffles, sausage, and 1/2 cup of cheese. Whisk eggs, milk, maple syrup, salt, and pepper in medium bowl until combined. Pour egg mixture evenly over casserole. Cover with plastic wrap and place weights on top. (you can put another square baking dish on top and then weight with heavy canned goods or place a couple one pound boxes of sugar on the plastic wrap and top with a cast-iron pan.). Refrigerate for at least 1 hour or overnight. Adjust oven rack to middle position and heat oven to 325°. Let casserole stand at room temperature for 20 minutes. Uncover casserole and sprinkle remaining 1/2 cup cheese over top. Bake until edges and center are puffed, 45 to 50 minutes. Cool 5 minutes. Cut into pieces and serve.
Time 5h20m Yield 12 servings. Number Of Ingredients 11 Steps:
Fold two 18-in.-long pieces of foil into two 18x4-in. strips. Line the sides around the perimeter of a 5-qt. slow cooker with foil strips; spray with cooking spray., In a large skillet, cook and crumble sausage over medium heat; drain. Add sage and fennel., Place waffles in slow cooker; top with sausage. In a bowl, mix eggs, cream, syrup and seasonings. Pour over sausage and waffles. Top with cheese. Cook, covered, on low 5-6 hours or until set. Remove insert and let stand, uncovered, 15 minutes. Serve with additional maple syrup.
Time 1h Yield 8 servings. Number Of Ingredients 12 Steps:
Preheat oven to 375°. In a large skillet, cook sausage and sweet potato over medium-high heat 5-7 minutes or until sausage is no longer pink, breaking up sausage into crumbles. Remove with a slotted spoon; drain on paper towels. , Meanwhile, coat bottom of a 12-in. ovenproof skillet with oil. Reserve 1/2 cup hash browns for topping; add remaining potatoes to skillet, pressing firmly with a spatula to form an even layer., Layer with cheese, kale and corn; top with sausage mixture and reserved hash browns. In a bowl, whisk eggs, cream, salt and pepper until blended; pour over top., Bake, uncovered, 45-55 minutes or until edges are golden brown and egg portion is set. Cover loosely with foil during the last 10 minutes if needed to prevent overbrowning. Let stand 20 minutes before serving. If desired, serve with syrup.
