Best Pressure Cooker Sausage Waffle Bake Recipes

MAPLE SAUSAGE AND WAFFLE CASSEROLE

Maple Sausage and Waffle Casserole image

I found this recipe in Cook's Country magazine. They did a taste test on frozen waffles and it turned out that EGGO Homestyle waffles were the best out of eight brands that they tasted. Depending on the size and shape of your waffles, you will need 6 to 8. Don't use Belgian style because they are too thick for this recipe. You can double the recipe and use a 9 X 13-inch baking dish. Time does not include refrigerating one hour or overnight.

Provided by luvmybge

Categories Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

6 -8 frozen waffles
12 ounces breakfast maple sausage, crumbled
unsalted butter (for dish)
1 1/2 cups cheddar cheese, shredded
6 large eggs
1 1/4 cups whole milk or 1 1/4 cups low-fat milk
1/4 cup maple syrup
1/4 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 250.6, Fat 15.8, SaturatedFat 8.5, Cholesterol 220.8, Sodium 366.8, Carbohydrate 12, Sugar 10.8, Protein 14.9

SLOW-COOKER SAUSAGE & WAFFLE BAKE

Slow-Cooker Sausage & Waffle Bake image

Here's an easy dish guaranteed to create excitement at the breakfast table! Nothing is missing from this sweet and savory combination. It's so wrong, it's right! -Courtney Lentz, Boston, Massachusetts

Provided by Taste of Home

Categories Breakfast Brunch

Time 5h20m

Yield 12 servings.

Number Of Ingredients 11

Ingredients

2 pounds bulk spicy breakfast pork sausage
1 tablespoon rubbed sage
1/2 teaspoon fennel seed
1 package (12.3 ounces) frozen waffles, cut into bite-sized pieces
8 large eggs
1-1/4 cups half-and-half cream
1/4 cup maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese
Additional maple syrup

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.

Nutrition Facts : Calories 442 calories, Fat 31g fat (12g saturated fat), Cholesterol 200mg cholesterol, Sodium 878mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 1g fiber), Protein 19g protein.