Waffle Breakfast Casserole


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)


1.In a large skillet cook sausage until brown. Drain off fat.

2.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.

3.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.

4.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.

Recipe shared from: http://www.bhg.com/recipe/pancakes-waffles/waffle-breakfast-casserole/