Waffle Breakfast Casserole
By á-4084
Ingredients
- 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)
Details
Servings 8
Preparation time 15mins
Cooking time 415mins
Adapted from bhg.com
Preparation
Step 1
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.
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