Get all your favorite breakfast foods in one bite! And change up the cheese if you want—try Pepper Jack for a little spice.
| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 teaspoon vegetable oil, plus more for brushing the baking dish
- 4 frozen waffles
- 4 small red potatoes, very thinly sliced
- Kosher salt and freshly ground black pepper
- 1 small red bell pepper, stemmed, seeded and chopped
- 3 scallions, sliced, white and green parts separated
- 3 scallions, sliced, white and green parts separated
- 2 cloves garlic, thinly sliced
- 1 1/2 cups shredded Cheddar (about 6 ounces)
- 1 cup whole milk
- 2 large eggs
- 8 breakfast sausage links, halved lengthwise
Instructions
- Preheat the oven to 350 degrees F. Brush an 8-inch square baking dish with oil.
- Bake the waffles on a baking sheet until lightly golden and slightly crunchy, 10 to 12 minutes. Cut each waffle in half.
- Fill a small pot with the sliced potatoes, a large pinch of salt and enough cold water to cover the potatoes by 1 inch. Bring to a boil. Once the water starts simmering, cook the potatoes until tender, about 2 minutes. Strain the potatoes, and transfer to a large bowl.
- Heat the oil in a large skillet over medium-high heat. Add the peppers, scallion whites and garlic, and cook, stirring frequently, until the peppers are just tender and browned in some spots, 4 to 5 minutes. Transfer to the bowl with the potatoes, add 1 teaspoon salt and a few grinds of pepper and toss to combine. Transfer to the prepared baking dish, press into a flat layer and sprinkle half the Cheddar over the top.
- Whisk together the milk, eggs, 1 teaspoon salt and a few grinds of black pepper in a medium bowl.
- Layer the sausage, cut-side up, on top of the potato-pepper mixture. Shingle the toasted waffle halves, in two rows, on top. Pour the custard down one side of the casserole dish (it won’t cover the waffles). Sprinkle the remaining Cheddar over the top, cover loosely with foil and bake until the Cheddar has melted, the custard is set, the potatoes are tender and the sausage is cooked through, about 40 minutes. Uncover, let rest for a few minutes and sprinkle the scallion greens over the top.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 503 |
| Total Fat | 29 g |
| Saturated Fat | 11 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 22 g |
| Cholesterol | 153 mg |
| Sodium | 749 mg |
Reviews
Love this casserole. I cooked the sausage before adding it. And I mixed everything together. Then added the egg mixture, tooes it with cheese, added the waffles, then more cheese and it was so so so good. Very yummy family at it up.
Made this and it was nasty
This was good, family liked what I did. Swapped out the breakfast sausage and used diced Aidells precooked Chicken sausage (Costco) bacon&pineapple variety instead. Agree I don’t like the idea of the pork being raw and all that fat staying dish. Used diced red onion, instead of scallions (didn’t have any). Also agree with other review and used the potato pot once drained to mix the potatoes with scallion mix….in part it keeps the ingredients warm…vs putting it all in a separate cold bowl.
Really good! I used a pound of turkey bacon instead to use it up. It ended up tasting like ham. Got up the next day to get the last leftover piece (there was only one!) and it was already eaten!
While I did substitute kielbasa for the breakfast sausage, and added Munster and Gruyere cheese…this dish was great. Simple, easy and full of flavor. What more could you ask for in the morning?
If mixing potatoes, with the pepper, scallions, and garlic after pre-cooking each, why not fry them together? Saves time and cleanup, using one less pot.
And shouldn’t the sausage links be cooked before adding to the casserole, or use precooked links?
Be there,done that,very delicious,and nutrious.The Lumberjack Breakfast,and Shrimp. and grits casserole,try it.