This was my third time making this gluten free waffle casserole recipe. I made it for Christmas Day morning and it was wonderful to have something ready to go!
At first, I thought the idea of putting maple syrup on my casserole was crazy, but I actually LOVE it. Some of my family members chose not to do that, but that is fine!
So here is a picture and, of course, the recipe:
1 pound bulk pork sausage (I use Jennie O turkey sausage)
6 frozen waffles, toasted and cubed ( I use Van’s or Safeway’s gluten free waffles)
1 cup shredded cheddar cheese (4 oz)
6 eggs, lightly beaten
2 cups milk (I have used Lactaid)
1 teaspoon dry mustard
1/8 teaspoon pepper.
1. In a large skillet, cook sausage until brown, using a wooden spoon to break up sausage as it cooks. Drain off fat; set aside.
2. Arrange 1/2 the waffles in a 2 quart rectangular baking dish. Top with half the sausage and about 1/3 cup of the cheese. Repeat layers.
3. In a large bowl, beat together eggs, milk, mustard, and pepper. Pour over layers in dish. Cover and chill in refrigerator for 4 to 24 hours.
4. Preheat oven to 350 degrees. Uncover and bake for 50-60 minute or until a knife inserted near the center comes out clean. Sprinkle with the remaining 1/3 cup cheese. Let it stand for 10 minutes before serving. If desired, drizzle with syrup.
Note: I used 8 waffles the first time I made this because 6 didn’t fill my baking dish. The second time I made this I wanted a bigger casserole so I think I used 10. This time I used two boxes (12) because I am taking it to a church brunch. I added 2 extra eggs and 1/4 cup milk. I also added a bit more mustard and pepper (just a couple of shakes) and a little extra cheese between the layers.
I am sharing this recipe on Gluten Free Wednesdays.
Ligia
