Ingredients for Waffle Breakfast Casserole
- Bulk Pork Sausage
- 6 frozen waffles (or adjust based on size and casserole dish)
- Cheddar Cheese
- 6 large eggs
- 1 cup milk
- Dry Mustard
- Black Pepper
- Maple Syrup
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Waffle Breakfast Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Waffle Breakfast Casserole
- Preheat oven to 350°F (175°C).
- In a large skillet, cook 1 lb sausage (browned and crumbled) until brown; drain off excess grease.
- Arrange 6 frozen waffles (cut in half if using large ones) in a greased 2-quart rectangular baking dish.
- Top with half of the cooked sausage and 1/3 cup shredded cheddar cheese.
- Repeat layers with remaining waffles, sausage, and cheese.
- In a large bowl, whisk together 6 large eggs.
- Stir in 1 cup milk, 1 teaspoon Dijon mustard, and 1/4 teaspoon black pepper.
- Pour egg mixture evenly over the casserole layers in the baking dish.
- Cover the baking dish with plastic wrap and chill in the refrigerator for at least 4 hours, or up to 24 hours.
- Bake uncovered for 50-60 minutes, or until a knife inserted near the center comes out clean.
- Sprinkle with the remaining 1/3 cup shredded cheddar cheese during the last 10 minutes of baking.
- Let stand for 10 minutes after baking before serving.
- Serve warm. Optional: Drizzle with maple syrup for an extra touch of sweetness.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
0g
Fat
57g
Carbs
7g
