Maple Sausage Breakfast Casserole

Ingredients

• 6-8 frozen waffles
• 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

Directions

1. Move a rack to the center of the oven and preheat to 375ºF. Set the waffles in 1 layer on a baking sheet, then bake them until they’re crisp, about 10 minutes on each side.
2. Cook the sausage in a nonstick skillet over medium heat, using a spoon to break it into small pieces as it browns, 8 to 10 minutes. Transfer it to a paper towel-lined plate to drain.
3. Butter an 8-inch square baking dish. Place half of the waffles in the dish in 1 layer, then scatter over half of the sausage and 1/2 cup of the cheese. Layer on the rest of the waffles, the remaining sausage, and another 1/2 cup of cheese. In a medium bowl, whisk together the eggs, milk, maple syrup, salt, and pepper until smooth. Pour the mixture over the casserole as evenly as you can. Cover the dish with plastic wrap, set weights on top, and refrigerate for at least 1 hour or overnight.
4. Move a rack to the center of the oven and preheat to 325ºF. Take the casserole out of the refrigerator and let it sit at room temperature for 20 minutes. Remove the plastic wrap and weights, then sprinkle the last 1/2 cup of cheese over the top. Bake until the middle and edges rise and puff, 45 to 50 minutes. Let it cool for 5 minutes, then cut into pieces and serve.