Chicken & Waffle Brunch Bake
The southern brunch classic gets an updated alternative.
Ingredients
- Canola oil for spraying baker
- 1 pkg (10.9 oz or 248 g) frozen mini waffles
- 8 oz (250 g) fully cooked breakfast-style chicken or turkey sausage
- 3 green onions
- 12 eggs
- 1 cup (250 mL) milk
- ½ tsp (2 mL) salt
- ¼ tsp (1 mL) black pepper
- ½ cup (125 mL) pure maple syrup or 1/4 cup (60 mL) Gourmet Brown Sugar Syrup
- ¼-½ tsp (1-2 mL) Hot sauce (optional)
Directions
- Preheat the oven to 425°F (220°C). Spray or brush the Stone Rectangular Baker with oil.
- Break each waffle into four pieces and place in the baker, overlapping slightly.
Cut chicken sausage and green onions into chunks, then coarsely chop with Food Chopper.
- Combine the sausage, onions, eggs, milk, salt, and pepper in a large mixing bowl. Mix well and pour over the waffles.
Bake 18-20 minutes or until set and knife inserted near center comes out clean.
- Microwave the maple syrup and hot sauce (if desired) in a small microwave-safe bowlon HIGH for 30–45 seconds.
Remove baker from oven; let cool slightly before cutting into 16 squares. Drizzle each square with warm syrup.
Yield:
- 16 servings
Nutrients per serving:
Calories 160, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 155 mg, Sodium 340 mg, Carbohydrate 16 g, Fiber 0 g, Protein 9 g