Waffle Breakfast Casserole
My friend Jen brought a similar recipe to a work function once and I loved it! Of course, she could not find the recipe she used, but we found this one and it is very close. This is a bit more interesting in texture than your normal breakfast casserole! Active prep. time does not include chill time. Enjoy!!
- Ready In:
- 1hr 15mins
- 1 lb bulk pork sausage
- 6 frozen waffles, toasted and cubed
- 1 cup shredded cheddar cheese, 1/3 cup reserved
- 6 eggs
- 2 cups milk
- 1 teaspoon dry mustard
- 1⁄8 teaspoon black pepper
- maple syrup (optional)
- Preheat oven to 350 degrees.
- 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 the sausage and about 1/3 cup of cheese.
- Repeat layers.
- In a large bowl beat eggs with a fork; stir in milk, mustard and pepper.
- Pour over layers in baking dish.
- Cover and chill for at least 4 hours or up to 24 hours.
- Bake dish uncovered for 50-60 minutes or until a knife inserted near center comes out clean.
- Sprinkle with remaining cheese.
- Let stand for 10 minutes before serving.
- If desired, serve with maple syrup.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
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Being the Jen she speaks of who brought this reciepe and then lost it...I do remember one major change! My original recipe called or 12 waffles. So, I usually toast 12 waffles and then cut or break them into chuncks. 6 on each layer. It takes away from any runniness at all. I also increase the sausage to 1 1/2 lbs, and add the syrup when cookiing the sausage so that I has that sweet taste! I love it and make it again last night to share with my dd and Carrie in Indiana!