Kelley Epstein, AKA Mountain Mama Cooks, is a local legend! She is known for her amazingly funny instagram stories, her midday cooking classes (where every dish is paired with the perfect wine), catering, and her beautiful and delicious cookbook, Après All Day! She snowboards, she play tennis, she volunteers, she brings her friends meals when they need them and she keeps us laughing with her honest banter about life. She has been in Park City long enough to be considered a true local!
A Fews years ago she wrote her cookbook, Après All Day, and as it has appeared everywhere from bookstores to Anthropology! Everyone in town has felt a huge sense of pride that she is “made” in Park City! The best part about the cookbook is that the recipes are easy to follow and absolutely delicious! It is my “go to” cookbook for a guaranteed crowd pleaser! Kelley has also been blogging since before food blogging was everywhere. The recipes on her blog are just as easy and delicious. With Easter Brunch this weekend we wanted to share one of our favs from her website https://mountainmamacooks.com/!
SAUSAGE AND WAFFLE BREAKFAST CASSEROLE
· 12 oz frozen waffles (about 10)
· 1 lb ground sausage
· 8 eggs
· 1 1/4 cups whole milk
· 1/4 cup pure maple syrup
· 1/2 teaspoon ground mustard
· 1/2 teaspoon kosher salt
· 1/4 teaspoon ground black pepper
· 1 1/2 cups shredded cheddar cheese
· 4 scallions, chopped
1. Preheat oven to 350F degrees.
2. Butter a 9×13 pan or large cast iron; set aside
3. Lay frozen waffles on a large baking sheet and bake in oven for 15 minutes until just slightly toasted; remove from oven and let cool.
4. Meanwhile, brown sausage in a large sauté pan over medium heat until cooked all the way through and brown; drain the fat and reserve the sausage.
5. In a medium bowl, combine eggs, milk, maple syrup, ground mustard, kosher salt, and black pepper. Whip until well combined.
6. Make one layer of waffles on bottom of prepared pan. (If you’re using a 9×13, you’ll use 1/2 of the waffles. If you use a cast iron, you’ll use 3 1/2- Just break them to make fit!)
7. Sprinkle the waffles with 1/3 of the sausage, shredded cheese and scallions. Repeat. Pour the egg mixture over the waffles and cover with plastic, pressing down, and then cover tightly. Refrigerate for at least 3 hours or overnight.
8. When ready to bake, preheat oven to 350 degrees. Bake uncovered for 40 minutes. Remove from oven, slice and serve. Drizzle with some warmed maple syrup for good measure!
Enjoy the Holiday!!