Waffle Breakfast Casserole

Frozen waffles form the base of this simple egg and sausage casserole.

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  • 1 pound bulk pork sausage
  • 6 frozen waffles, toasted and cubed
  • 1 cup shredded cheddar cheese (4 ounces)
  • 6 eggs
  • 2 cups milk
  • 1 teaspoon dry mustard
  • 1/8 teaspoon black pepper
  • Frozen waffles, toasted (optional)
  • Maple-flavored syrup or pure maple syrup (optional)
In a large skillet cook sausage until brown. Drain off fat.
Arrange 3 of the waffles in a 2-quart rectangular baking dish. Top with half of the sausage and about 1/3 cup of the cheese. Repeat layers.
In a large bowl beat eggs with a fork; stir in milk, mustard, and pepper. Pour over layers in dish. Cover and chill for at least 4 hours or up to 24 hours.
Preheat oven to 350 degree F. Uncover and bake in preheated oven for 50 to 60 minutes or until a knife inserted near center comes out clean. Sprinkle with the remaining 1/3 cup cheese. Let stand for 10 minutes before serving. If desired, serve on toasted waffles and drizzle with maple syrup. Makes 8 servings.

nutrition information

Per Serving: cal. (kcal) 413, Fat, total (g) 28, chol. (mg) 217, sat. fat (g) 12, carb. (g) 15, fiber (g) 1, pro. (g) 19, sodium (mg) 668, Percent Daily Values are based on a 2,000 calorie diet
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