January 28, 2013 by athenahm
Sorry this post is a bit late, I have been working on a clandestine project with feverish intensity. I would say it won’t happen again, but we all know that is malarkey.
I have had a few requests for this particular recipe. Mostly because it is amazing.
I have tried it with others, and Krusteaz is the only brand that I have found the results I personally like, but if you have a favorite mix or waffle recipe, you go on with your bad self. And post it below. I want to know how it went for you guys and if you had good results with something different, particularly a more paleo-friendly waffle mix, so that I could make this more often! I’m having carb issues……. Remember how flexible we are, guys? If you want to try this with pancake or biscuit mix, that would absolutely work as well. It all depends on how you like it, and what you feel like. Just make sure you follow package/recipe instructions.
Breakfast Waffle Casserole
Preheat oven to 350˚ F. Makes about 16 servings.
1 box Krusteaz waffle mix
1 package natural ground breakfast sausage
1 package nitrate-free bacon
12 eggs, beaten (*Note – I have some leftover egg whites from the lemon curd a while back, so I used about 5 whites and 8 whole eggs, it turned out great.)
2/3 cup canola/vegetable oil
One 16 oz. package cheddar cheese, shredded
Fry bacon and sausage. I cut my bacon into 1-inch strips and fry it together with the sausage crumbles. Brilliant, right? I have found that the degree of crispiness when it comes to bacon is an extremely personal issue, so I will not instruct you, but I will say that I personally dislike limp bacon, so I fried it to limp, and it came out perfect after the baking. Reserve the grease from the meat. In a large bowl, make the waffle mix according to package instructions. It calls for 2/3 cup oil and 4 of the eggs if you are using Krusteaz. If not, follow the directions. Make the entire box. In a large (16-inch works best) glass or ceramic baking dish, first, coat the bottom and sides with the grease. Spread the bacon and sausage crumbles evenly over the bottom of the pan, reserving about a handful of meat for later. Next, pour the roughly other 8 eggs over the meat. Spread the shredded cheese over the eggs. I used the entire bag, but you can use less if you don’t like it as cheesy. Now, pour the waffle batter evenly over the entire pan. Careful not to fill it too full, be aware, the batter fluffs up a bit. I would say leave at least a 1/2 inch of room in your pan. And really, would it be soooo hard to find something to do with extra waffle batter? You guys have imaginations. Use them. Sprinkle that last bit of crumbled meat over the top. Bake uncovered for about 20-45 minutes, depending on your oven(remember, I am stuck with the angry dinosaur). The surface of the casserole should be slightly crusty and should be cracked in the middle. Your eggs should be thoroughly cooked, kids.
Here is a step-by-step photo gallery for those of you that don’t like chapter books….
Thanks again for tuning in. Keep checking back because I have a Gluten-Free Peanut Butter Bar post in the works right meow. Also, let me remind you that you should fulfill your good deed quota by donating money to help my Crazy Friend Ashley raise money for the Special Olympics.