I’m so excited to share this Sausage Maple Waffle Bake Recipe with you because, honestly, it’s been a lifesaver on so many chaotic mornings.

I’ll admit, my first attempt wasn’t perfect. I used too much maple syrup and the bottom was a little soggy. But hey, we’ve all been there, right? After a little tweaking (less syrup, more baking time), I finally nailed it. Now, even on busy school mornings, I can whip this up quickly and everyone starts their day with a smile. It fits perfectly into my busy family life because I can prep it the night before and just pop it in the oven in the morning. Talk about a time-saver!

Trust me, once you try this, it will become a staple in your breakfast rotation. It’s easy, delicious, and perfect for feeding a crowd or just your own hungry family. So, grab your apron and let’s get baking!

Ingredients:

Here’s what you’ll need to whip up this delicious sausage maple waffle bake. I always try to keep these ingredients on hand because you never know when a breakfast craving will hit!

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1 pound breakfast sausage: I usually use Jimmy Dean’s regular sausage, but you can use your favorite kind! I’ve also used turkey sausage for a lighter option.
6 frozen waffles: I prefer the Belgian waffles, but any kind will do. I usually buy the store brand to save a little money.
6 large eggs: I always buy the organic, free-range eggs when I can, but regular eggs work just fine!
1 cup milk: I typically use 2% milk, but whole milk or even almond milk will work in a pinch.
1/2 cup maple syrup: This is where the magic happens! I always use pure maple syrup – it makes a big difference in the flavor.
1 cup shredded cheddar cheese: I love the sharpness of cheddar, but you can use any cheese you like! Monterey Jack or even a blend of cheeses would be delicious.
1/4 teaspoon salt: Just a pinch to enhance the flavors.
1/4 teaspoon black pepper: Freshly ground is always best!
Optional: 1/4 cup chopped green onions or chives for garnish.

Shopping Tips:

You can find pre-cooked sausage crumbles in the refrigerated section of most grocery stores. This is a great time-saver if you’re short on time.
If you can’t find pure maple syrup, pancake syrup will work, but it won’t have the same rich flavor. I really recommend splurging on the real stuff!
For a fun twist, try using flavored waffles like cinnamon or chocolate chip.

Kitchen Wisdom:

My mom always taught me to shred my own cheese because it melts better and doesn’t have the added preservatives that pre-shredded cheese does. It takes a little extra time, but it’s worth it!

Storage Tips:

Leftover sausage can be stored in an airtight container in the refrigerator for up to 3 days.
Unused waffles can be stored in the freezer for several months. Just make sure they’re in a freezer-safe bag.

Step-by-Step Instructions:

Alright, let’s get cooking! This recipe is so easy, you’ll be amazed at how quickly it comes together.

Sausage Maple Waffle Bake Cooking Process

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Preheat your oven to 350°F (175°C). While the oven is preheating, lightly grease a 9×13 inch baking dish. I usually use cooking spray, but you can also use butter or oil.
Cook the sausage. In a large skillet over medium heat, cook the sausage until it’s browned and cooked through. Be sure to crumble it as it cooks. Drain off any excess grease. I learned the hard way that skipping this step results in a greasy bake!
Prepare the waffles. Cut the waffles into bite-sized pieces. I usually cut each waffle into 9 squares.
Assemble the bake. In the prepared baking dish, layer the waffle pieces and cooked sausage. Sprinkle the cheese evenly over the top.
Whisk the eggs, milk, maple syrup, salt, and pepper. In a large bowl, whisk together the eggs, milk, maple syrup, salt, and pepper until well combined. Don’t worry if there are a few small lumps – they’ll disappear as it bakes.
Pour the egg mixture over the waffle and sausage mixture. Make sure the egg mixture is evenly distributed. Gently press down on the waffles to make sure they’re submerged.
Bake. Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the egg mixture is set. You’ll know it’s ready when a toothpick inserted into the center comes out clean. In my kitchen, this usually takes about 32 minutes.
Let it cool slightly. Remove from the oven and let it cool for a few minutes before serving. This will help it set up a bit and make it easier to cut.

Personal Cooking Tips:

I like to use a whisk attachment on my stand mixer to whip the eggs and milk together. It makes the mixture extra fluffy!
If you’re making this ahead of time, you can assemble it the night before and store it in the refrigerator. Just add about 10 minutes to the baking time.

Timing:

Prep time: 15 minutes
Cook time: 30-35 minutes

While that’s cooking, I like to:

Make a fresh pot of coffee.
Set the table.
Get the kids ready for school.

Family-Tested Shortcuts:

Use pre-cooked sausage crumbles.
Cut the waffles with a pizza cutter for faster prep.

How I Love to Serve This

This sausage maple waffle bake is so versatile, there are so many ways to enjoy it!

My family enjoys this dish most on weekend mornings, when we have a little extra time to relax and enjoy a leisurely breakfast. The kids love it when I add a side of fresh fruit, like strawberries or blueberries. My husband prefers it with a dollop of sour cream or Greek yogurt.

This is also perfect for brunch with friends or family gatherings. It’s a crowd-pleaser that’s sure to impress! Plus, it’s easy to transport, making it a great option for potlucks. I also make it on Christmas Morning every year!

Go-To Side Dishes:

Fresh fruit salad
Yogurt parfait
Hash browns
Bacon (because you can never have too much bacon!)

Presentation Tips:

I learned that garnishing with chopped green onions or chives adds a pop of color and freshness. A drizzle of extra maple syrup is also a nice touch.

Leftover Ideas:

If you have extras (which is rare in my house!), you can store them in the refrigerator for up to 3 days. Reheat them in the microwave or oven. You can even crumble them up and add them to scrambled eggs for a quick and easy breakfast.

Seasonal Variations:

In the fall, I like to add a sprinkle of cinnamon and nutmeg to the egg mixture.
In the summer, I add fresh berries to the top of the bake before baking.

My friends always ask for the recipe when I make this for brunch. It’s a guaranteed hit!

FAQs

Oh, I’m so glad you asked! Here are some of the questions I get asked most often about this recipe.

Can I use a different type of sausage?

Absolutely! I’ve used everything from Italian sausage to chorizo. Just make sure to adjust the seasonings accordingly. Turkey sausage is also a great, healthy alternative.

Can I use fresh waffles instead of frozen?

You sure can! Just make sure they’re cooled completely before adding them to the bake. Otherwise, they might get soggy. I would recommend toasting them slightly.

Can I make this ahead of time?

Yes! You can assemble the bake the night before and store it in the refrigerator. Just add about 10 minutes to the baking time.

What if I don’t have maple syrup?

Pancake syrup will work in a pinch, but it won’t have the same rich flavor. You can also use honey or agave nectar.

Can I add vegetables to this bake?

Definitely! I’ve added chopped onions, peppers, mushrooms, and spinach. Just sauté them before adding them to the bake. My kids particularly love it when I add a little bit of broccoli.

What if the top starts to brown too quickly?

You know what I do when that happens? I simply tent the baking dish with foil. This will prevent the top from burning.

Can I freeze this bake?

I haven’t tried freezing it myself, but I think it would work. Just make sure to wrap it tightly in freezer-safe plastic wrap and then foil. Thaw it overnight in the refrigerator before reheating.

Conclusion:

This sausage maple waffle bake is more than just a recipe – it’s a memory maker. It’s the dish that brings my family together on weekend mornings, the one that always gets rave reviews at brunch, and the dish that makes Christmas morning just a little bit more special. I hope it becomes a cherished tradition in your family too.

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My Pro Tips:

Don’t overcook the sausage. It will continue to cook in the oven, so you want it to be just browned.
Use good quality maple syrup. It makes a big difference in the flavor!
Let the bake cool slightly before serving. This will help it set up and make it easier to cut.

Variations:

Savory version: Omit the maple syrup and add a pinch of red pepper flakes for a spicy kick.
Veggie version: Add sautéed vegetables like onions, peppers, and mushrooms.
Sweet version: Add fresh berries or chocolate chips to the top of the bake before baking.

My husband loves the savory version, the kids love the sweet version with chocolate chips, and I love the veggie version with lots of fresh spinach.

I’d love to hear how you make this recipe your own! Don’t be afraid to experiment with different ingredients and flavors. Cooking should be fun, so let your creativity shine! I hope it makes you and your family as happy as it makes mine. Happy cooking, friend! I am sure your family is going to love this as much as mine does.

I can’t wait to hear what your family thinks! This will be a recipe you will make for years to come. For another great breakfast option try my recipe for Creamy Spinach Tomato Tortellini, or for a heartier dish, check out this recipe for Allrecipes Sausage Breakfast Casserole. If you’re looking for another recipe, then this Sausage and Egg Breakfast Casserole will certainly do the trick.

Easy Sausage Maple Waffle Bake Recipe

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This Sausage Waffle Bake is an easy breakfast casserole that is perfect for feeding a crowd. It is packed with savory sausage, fluffy waffles, and melty cheese.