Maple Waffle Breakfast Casserole with Sausage and Bacon--Luke Approved!
Recipe type: Breakfast
Adapted from Noble Pig
  • 10 cups 1" waffle pieces, stale or dried out in a warm oven
  • 5 large eggs
  • 1 cup 1% milk
  • ¾ cup plus 2 T heavy cream
  • ½ cup pure maple syrup
  • ½ t pure vanilla extract
  • ½ t maple extract, optional
  • ½ t kosher salt
  • ½ lb bacon, cooked until somewhat crisp, broken into pieces
  • ½ lb sausage, browned and crumbled
  1. Preheat oven to 275 degrees. Make homemade waffles (I used my Clinton St. waffle recipe). Cut into bite-sized pieces and place on a baking sheet. Bake in the oven for 15 minutes to crisp them up. (Or use stale waffles.)
  2. Meanwhile, in a large bowl combine eggs, milk, cream, syrup, vanilla, maple extract and kosher salt. Whisk until combined.
  3. Grease a 9x9 baking dish (the recipe as pictured is doubled). Add the crisped waffle pieces and crumbled sausage. Pour the egg mixture over the waffles and sausage. Top with the broken bacon pieces. Cover with plastic wrap and let sit overnight in the fridge (or a cold garage if it is winter).
  4. At least 60 minutes before you plan to serve the dish (and another 15-20 minutes would not hurt to allow it to set first), remove the plastic wrap, cover with foil and place it in a cold oven and turn the temperature to 350 F. (This will allow the casserole to gently warm up in the beginning.)
  5. After 45 minutes, remove the foil and let it bake uncovered, until the bacon has browned and a knife inserted into the center comes out mostly clean and dry. The eggs should be cooked through.
Recipe by The Spiced Life at