Sausage Egg & Waffle Breakfast Casserole

By srumbel

Start your day off right with this Sausage Egg & Waffle Breakfast Casserole! It's such a delicious and simple dish - and it can be made gluten-free! Drizzle it with a bit of maple syrup for a dish that the whole family will love!
by Jamie @ Love Bakes Good Cakes

Ingredients

• 1 pound bulk pork sausage
• 1 box (9.8 oz.) Eggo Gluten-Free frozen waffles, toasted and cubed
• 1 cup (4 oz.) shredded cheddar cheese
• 6 eggs
• 2 cups milk
• Chopped parsley, optional
• Maple flavored pancake syrup or pure maple syrup (optional)

Preparation

Step 1

1. Cook and crumble sausage in a large skillet until brown. Drain off fat.

2. Arrange half of the toasted and cubed waffles in an 8x8-inch baking dish. Top with half of the sausage and about 1/3 cup of the cheese. Repeat layers.

3. In a large bowl, beat the eggs with a fork; stir in milk. Pour the egg mixture over the layers in dish. Cover the dish with plastic wrap and chill for at least 4 hours or up to 24 hours.

4. About 30 minutes before baking, remove the casserole to the counter to come to room temperature. Meanwhile, preheat oven to 350°F.

5. Remove the plastic wrap and bake in preheated oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. Sprinkle with the remaining 1/3 cup cheese. Let stand for 10 minutes before serving. If desired, sprinkle with chopped parsley and/or drizzle with maple syrup.

Yield: 6-9 servings