Goodie! A chance for good food and being with the brethren! And what better time than to unveil a new recipe to my little guinea friends? I have been wanting to try this recipe I found in "The Best of America's Test Kitchen 2007". I'm hoping it tastes like those yummy McGriddle's at McDonald's, which we all know are SO bad for you. I needed to make it safe for Sis. B. to eat; no gluten allowed! So at Trader Joe's I found some gluten-free waffles and will make her a special version of this casserole all for her own (hopefully)pleasure! One thing of note, I refuse to buy regular Maple Syrup at the store anymore because the first ingredient in all of them (except for the really good REAL stuff) is High Fructose Corn Syrup. Ack! That dreaded four-word slimey gunk! So, I made my own! Nowadays, you can't even buy Corn Syrup anymore because it's even made out of that four-word gunk. I looked up a recipe online for a homemade version of corn syrup and found one! Then I added Mapleine flavoring and wha-la! My own version of Maple Syrup that costs just pennies! Here is the recipe for the Maple Syrup: 2 c. sugar (I used Organic from Costco), 3/4 c. water, 1/4 teaspoon cream of tartar and a pinch of salt. Bring ingredients to a boil, reduce heat to simmer, cover for three minutes. Uncover and cook to softball stage, stirring often. Then I added 1/2 teaspoon Maple flavoring and 1/2 t. vanilla. I think I might of cooked mine a little too long since it looks a little thick as it is cooling. Now here's the recipe for the yummy dish I will make with it! Just remember girls...a waffle without the w is just awful!!!
Maple Sausage and Waffle Breakfast Casserole
6-8 frozen waffles (1/2 inch thick)
12 oz. maple breakfast sausage, crumbled
butter for pan
6 oz. cheddar cheese, shredded (about 1 1/2 cup)
6 large eggs
1 1/4 cup whole milk
1/4 cup maple syrup
1/4 teaspoon salt
1/8 teaspoon pepper
1. Heat your oven to 375 degrees. Arrange waffles on a baking sheet in a single layer and bake until crisp--about 10 min. each side.
2. Brown the sausage in a skillet, breaking it up with a spoon. Drain on a paper towel
3. Butter an 8 inch pan. Add half the waffles in a single layer. Add half of the sausage and 1/2 cup cheese. Repeat the layers of waffles, sausage and cheese. Whisk eggs, milk, syrup, salt and pepper together. Pour this egg mixture over the casserole. Cover the dish with plastic wrap and place weights (another pan the exact same size with soup cans in it or some kind of weight system!) on top. You want to get the egg to soak into the whole top of the casserole so there's no dry spots at all. Refregerate the casserole for at least 1 hour or overnight.
4. Heat oven to 325 degrees. Let the casserole stand at room temperature for 20 minutes. Uncover the casserole and sprinkle the remaining cheese on top. Bake until the edges and center are puffed, 45-50 minutes. Cool for a bit before serving.
Note...do NOT use Belgium type waffles for this recipe! If you double this recipe, increase the baking time by 30-40 min.
So, there you have it! I'm making it right now and will refrigerate it overnight. I'll let you know tomorrow if it is a success! Keep your fingers crossed for all my little guinea brethren!
Subscribe to:
Post Comments (Atom)
2 comments:
Well...not many comments from my family or guinea friends! I loved it though and think I'll keep this recipe to pull out every once in a while!
Oh we loved it :) We've never had a Mcgriddle at McDonalds but we're SURE yours is better! Thank you so much for making my girl her own gluten-free dish. She loved it (we finished it up for dinner last night) YUM!
Post a Comment