Sausage-Egg-and-Cheese Waffle Casserole

Get all your favorite breakfast foods in one bite. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/32f7p5A Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Lumberjack Breakfast Casserole Recipe courtesy of Food Network Kitchen Total: 1 hr 35 min Prep: 30 min Cook: 1 hr 5 min Yield: 4 to 6 servings Level: Easy Ingredients 1 teaspoon vegetable oil, plus more for brushing the baking dish 4 frozen waffles 4 small red potatoes, very thinly sliced Kosher salt and freshly ground black pepper 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 shredded Cheddar (about 6 ounces) 1 cup whole milk 2 large eggs 8 breakfast sausage links, halved lengthwise Directions Preheat the oven to 350 degrees F. Brush an 8-inch square baking dish with oil. Bake the waffles on a baking sheet until lightly golden and slightly crunchy, 10 to 12 minutes. Cut each waffle in half. Fill a small pot with the sliced potatoes, a large pinch of salt and enough cold water to cover the potatoes by 1 inch. Bring to a boil. Once the water starts simmering, cook the potatoes until tender, about 2 minutes. Strain the potatoes, and transfer to a large bowl. Heat the oil in a large skillet over medium-high heat. Add the peppers, scallion whites and garlic, and cook, stirring frequently, until the peppers are just tender and browned in some spots, 4 to 5 minutes. Transfer to the bowl with the potatoes, add 1 teaspoon salt and a few grinds of pepper and toss to combine. Transfer to the prepared baking dish, press into a flat layer and sprinkle half the Cheddar over the top. Whisk together the milk, eggs, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Layer the sausage, cut-side up, on top of the potato-pepper mixture. Shingle the toasted waffle halves, in two rows, on top. Pour the custard down one side of the casserole dish (it won't cover the waffles). Sprinkle the remaining Cheddar over the top, cover loosely with foil and bake until the Cheddar has melted, the custard is set, the potatoes are tender and the sausage is cooked through, about 40 minutes. Uncover, let rest for a few minutes and sprinkle the scallion greens over the top. Copyright 2015 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #LumberjackBreakfastCasserole #RecipeoftheDay #FoodNetwork Sausage-Egg-and-Cheese Waffle Casserole | Food Network https://youtu.be/3nkELnA9DlA