Friday, August 7, 2009

Waffle Casserole

adapted from Better Homes and Gardens Fast Fix Family Food cookbook

This is like a McGriddle, but a little healthier and in a baking dish.

6 frozen low-fat waffles, toasted, then cut into cubes
1 lb. reduced-fat pork sausage, browned and drained
2 c skim milk
6 eggs (use egg substitute to make it even lower fat)
1/8 tsp ground black pepper
1 tsp dry ground mustard
1 c reduced-fat shredded cheddar cheese
Pure maple syrup

Layer half of the waffle squares on the bottom of a greased 8x8 baking dish. Top with half of the sausage, then 1/2 c cheese. Repeat layers. Whisk together milk, eggs, pepper and dry mustard. Pour over sausage layers. Cover and refrigerate 4-24 hours.

Remove dish from refrigerator, and let sit 30 minutes. Then bake at 350 degrees for 50-60 minutes, until egg is set and a toothpick inserted in the center of the casserole comes out clean. Let rest 10 minutes before serving. Top individual servings with maple syrup.

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