Best Waffle Breakfast Casserole Recipes

WAFFLE BREAKFAST CASSEROLE

Waffle Breakfast Casserole image

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!!

Provided by Carrie in Indiana

Categories Breakfast

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

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)

Steps:

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.

MAPLE SAUSAGE AND WAFFLE BREAKFAST CASSEROLE

MAPLE SAUSAGE AND WAFFLE BREAKFAST CASSEROLE image

Number Of Ingredients 8

Ingredients

6-8 frozen Eggo homestyle Waffles
1 1/4 cup milk
1/4 tsp. salt
12 ounces Maple Sausage (pork or turkey)
6 eggs
1/4 cup maple syrup
1/8 tsp. pepper
1 1/2 cups grated cheddar cheese.

Steps:

Preheat oven to 375-degees and toast waffles on a baking sheet on both sides for about 10 minutes. Brown sausage until no longer pink and drain on paper towels. Coat an 8 X 8 inch square baking dish with non-stick spray or butter. Arrange 4 waffles in the bottom and sprinkle with half the sausage and half the cheese. Repeat layer, with remaining waffles, sausage and cheese. Wisk eggs and milk in a bowl with the syrup, salt, and pepper. Pour egg mixture over the waffles layers. Cover with plastic wrap and set a weight on top. (I used another square pan set on top of the plastic wrap, with canned food set in the empty pan.) Refrigerate over night or for at least 1 hour. Preheat oven to 325-degrees, uncover casserole and bake 45 to 50 minutes until edges are puffy. Cool 5 minutes and serve. Serves 4-6.

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