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.
