This recipe gives one-stop chopping, ahem, we mean one-stop chomping, a whole new meaning. Everything you need to get your morning cracking is in this Lumberjack Morning Casserole. With the crispy waffles added to the fluffy egg custard, layered with a pile of savory potatoes and spicy sausage, there isn’t much left to cut through with this hearty casserole. Snag yourself a breakfast fit for those ready to seize the day with a big helping of this Lumberjack Morning Casserole. All hands will be on deck when they find out about this hunger-splitting, breakfast-logger of a meal. Plaid flannel shirt worn while indulging, optional.
Ingredients
- 4 frozen waffles
- 4 small red potatoes, very thinly sliced
- kosher salt, to taste
- ground black pepper, to taste
- olive oil, to taste
- 1 small red bell pepper, stemmed, seeded, and chopped
- 3 scallions, sliced, white and green parts separated
- 2 cloves garlic, thinly sliced
- 1 1/2 cups cheddar cheese, shredded
- 1 cup whole milk
- 2 large eggs
- 8 breakfast sausage links, halved lengthwise
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease an 8-inch square baking dish.
Step 3 –Place the waffles on a baking sheet and bake until they are lightly golden and slightly crunchy, about 10-12 minutes. Cut the waffles in half.
Step 4 –In a small pot, add the sliced potatoes, the salt, and enough cold water to cover the potatoes by 1-inch. Bring the water to a boil.
Step 5 –Cook the potatoes until they are tender, about 2 minutes. Strain and transfer them to a large bowl.
Step 6 –Heat the oil in a large skillet over medium-high heat.
Step 7 –Add the red bell peppers, the scallion whites, and the garlic to the skillet and cook, stirring frequently, until the peppers are just tender and browned in some spots, about 4-5 minutes.
Step 8 –Add the pepper mixture, the salt, and the pepper to the potatoes and toss to combine.
Step 9 –Transfer the potato mixture to the prepared baking dish, pressing it into a flat layer, and sprinkle with 1/2 of the cheddar cheese.
Step 10 –In a medium bowl, whisk the milk, the eggs, the salt, and the black pepper together.
Step 11 –Layer the sausage, cut-side up, on top of the potato mixture.
Step 12 –Shingle the toasted waffle halves in two rows on top of the sausage layer.
Step 13 –Pour the milk mixture down one side of the casserole dish.
Step 14 –Sprinkle the remaining cheese over the top of the casserole.
Step 15 –Cover the casserole loosely with foil and bake until the cheese has melted, the custard is set, the potatoes are tender, and the sausage is cooked through, about 40 minutes.
Step 16 –Uncover the casserole and let it rest for 5 minutes.
Step 17 –Sprinkle the scallion greens over the top of the casserole.
Step 18 –Serve.
