If you’re searching for a breakfast that’s both comforting and exciting, this Sausage & Maple Waffle Bake is an absolute game-changer. Imagine the perfect harmony of savory sausage and sweet maple syrup, all nestled in crispy, golden waffles soaked in a rich custard. It’s a dish that feels like a warm hug on a plate—ideal for holiday mornings, weekend brunches, or whenever you want to treat yourself to something delicious and easy.
Why You’ll Fall in Love with This Recipe
This breakfast casserole hits all the right notes. The maple syrup’s natural sweetness beautifully balances the savory, slightly spicy sausage, while the waffles provide the perfect crispy-soft texture. What makes it even better? You can prepare it ahead of time, so your morning is stress-free, with the oven doing all the work while you enjoy a slow coffee or some fresh fruit. Plus, this recipe is kid-friendly and crowd-pleasing—perfect for family gatherings or casual brunches with friends.
Ingredients You’ll Need
- 8 frozen waffles, lightly toasted and cut into cubes
- 1 pound maple breakfast sausage, cooked and crumbled
- 1½ cups shredded cheddar cheese (optional but highly recommended for a cheesy twist)
- 8 large eggs
- 1¼ cups milk (whole or your preferred variety)
- ½ cup pure maple syrup (use the real stuff for best flavor)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
- Butter or nonstick spray for greasing your baking dish
- Extra maple syrup for drizzling on top
Pro Tip: Toasting the waffles before cubing helps them hold up better and soak up the custard without turning soggy.
Step-by-Step Instructions
1. Cook the Sausage
Start by cooking your maple breakfast sausage in a skillet over medium heat until it’s nicely browned and cooked through. Drain off any excess grease and set it aside. The sausage’s sweet and savory flavor is the backbone of this dish, so don’t rush this step!
2. Prepare the Waffles
Pop your frozen waffles in the toaster until lightly golden and crisp. Let them cool slightly, then cut into bite-sized cubes. These cubes will soak up all the flavorful custard, so making sure they’re not too soft is key.
3. Layer the Bake
Grease a 9×13-inch baking dish with butter or nonstick spray. Layer half of your waffle cubes on the bottom, sprinkle half the sausage on top, then add a layer of shredded cheddar cheese if you’re using it. Repeat the layers with the remaining waffles, sausage, and cheese.
4. Make the Custard Mixture
In a large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, salt, and pepper. This custard is what binds everything together and infuses the dish with rich flavor. Pour it evenly over the layered waffles and sausage. Press down gently to help the custard soak into the waffles.
5. Chill and Bake
Cover the dish and refrigerate for at least 1 hour, or ideally overnight. This chilling step allows the waffles to absorb the custard fully, making every bite luscious and creamy. When you’re ready, preheat your oven to 375°F (190°C). Bake the casserole uncovered for 45–50 minutes, until the top is beautifully golden and the eggs are set in the center.
6. Cool and Serve
Let the bake cool for about 10 minutes before slicing. Serve warm with an extra drizzle of maple syrup for that perfect sweet finish.
Tips and Tricks for Success
- Make it your own: Feel free to swap cheddar for Monterey Jack or mozzarella for a milder, creamier flavor.
- Add veggies: Toss in some sautéed onions or bell peppers for extra texture and flavor.
- Spice it up: Use spicy sausage or add red pepper flakes to the custard mix if you like a bit of heat.
- Dairy-free? No problem! Use your favorite plant-based milk and cheese alternatives to make this recipe allergy-friendly.
- Waffles matter: Stick with regular frozen waffles instead of Belgian-style for the best custard absorption and texture.
Storage and Reheating
This casserole is just as good the next day. Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave individual portions for 1–2 minutes, or warm in a 350°F (175°C) oven until heated through—this helps keep the edges crisp.
You can also freeze the unbaked casserole wrapped tightly in foil or plastic wrap for up to 2 months. Thaw overnight in the fridge before baking as usual.
Serving Suggestions
Serve this hearty bake with a side of fresh fruit salad or a simple green salad dressed lightly with lemon vinaigrette. A dollop of Greek yogurt or sour cream on the side adds a lovely tangy contrast, making this meal even more satisfying.
Frequently Asked Questions
- Can I prepare this the night before? Absolutely! It’s perfect for make-ahead mornings—just refrigerate overnight.
- Can I freeze it after baking? For best texture, freeze before baking. Baked leftovers can be refrigerated but don’t freeze as well.
- What if I don’t have maple syrup? Honey or a sprinkle of brown sugar can work, but pure maple syrup really gives the signature flavor here.
- Can I use egg whites only? Yes, swap with about 2 cups of liquid egg whites for a lighter version.
- How do I know it’s done? The center should be set with no jiggle, and a knife inserted should come out clean.
Final Thoughts
This Sausage & Maple Waffle Bake is comfort food at its finest—sweet, savory, and loaded with texture and flavor. Whether you’re looking to impress guests or simply enjoy a relaxing morning at home, this casserole will quickly become a staple in your breakfast lineup. Give it a try—you’ll love how easy and delicious it is!
Go ahead, grab that maple syrup, and get baking!
Sausage & Maple Waffle Bake
Ingredients
- 8 pieces frozen waffles, lightly toasted and cut into cubes
- 1 pound maple breakfast sausage, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 8 large eggs
- 1 1/4 cups milk
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- to taste freshly ground black pepper
- as needed butter or nonstick spray for greasing
- optional extra maple syrup for serving
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
- In a skillet over medium heat, cook the maple breakfast sausage until browned and cooked through. Drain excess grease and set aside.
- Lightly toast the frozen waffles and let them cool slightly. Cut them into bite-sized cubes.
- In the prepared baking dish, layer half of the waffle cubes evenly. Top with half of the cooked sausage and half of the shredded cheddar cheese.
- Repeat the layers with the remaining waffles, sausage, and cheese.
- In a large mixing bowl, whisk together the eggs, milk, pure maple syrup, vanilla extract, ground cinnamon, salt, and freshly ground black pepper.
- Pour the egg mixture evenly over the layered waffles and sausage in the baking dish. Gently press down to help the custard soak into the waffles.
- Cover the dish and refrigerate for at least 1 hour or overnight to let the waffles soak up the custard.
- Uncover the dish and bake in the preheated oven for 45-50 minutes, until the top is golden brown and the eggs are fully set.
- Allow the casserole to cool for about 10 minutes before slicing. Serve warm with extra maple syrup if desired.
