Waffle Breakfast Casserole

By MaryEllen

Sandra Pickle made this for a breakfast but she used homemade Belgian waffles. Very different and delicious.


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

Ingredients

• 1 pound Maple flavored pork sausage links. Cut and fried
• 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

Details

Servings 8
Preparation time 15mins
Cooking time 15mins
Adapted from bhg.com

Preparation

Step 1

Directions

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.