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

  1. Preheat the oven to 425°F (220°C). Spray or brush the Stone Rectangular Baker with oil.
  2. Break each waffle into four pieces and place in the baker, overlapping slightly.
  3. Cut chicken sausage and green onions into chunks, then coarsely chop with Food Chopper.  

  4. Combine the sausage, onions, eggs, milk, salt, and pepper in a large mixing bowl. Mix well and pour over the waffles.
  5. Bake 18-20 minutes or until set and knife inserted near center comes out clean.

  6. Microwave the maple syrup and hot sauce (if desired) in a small microwave-safe bowlon HIGH for 30–45 seconds.
  7. 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

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