Waffle Breakfast Casserole

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

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6 users rated this recipe an average rating of 4.5
Makes:
8 servings
Prep:
15 mins
Chill:
4 hrs to 24 hrs
Bake:
50 mins 350°F
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Waffle Breakfast Casserole

Ingredients
1
pound bulk pork sausage
6
frozen waffles, toasted and cubed
1
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)

Directions

  1. In a large skillet cook sausage until brown. Drain off fat.
  2. 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.
  3. 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.
  4. 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 Facts

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