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Waffle Breakfast Casserole


  • 1 pound bulk pork sausage
  • 6 frozen waffles, toasted and cubed
  • 1 cup (4 ounces) shredded cheddar cheese
  • 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.
  3. Top with half of the sausage and about 1/3 cup of the cheese.
  4. Repeat layers.
  5. In a large bowl beat eggs with a fork; stir in milk, mustard and pepper. Pour over layers in dish.
  6. Cover and chill for at least 4 hours or up to 24 hours.
  7. Heat oven to 350 degree F.
  8. Uncover and bake in preheated oven for 50 to 60 minutes or until a knife inserted near center comes out clean.
  9. Sprinkle with the remaining 1/3 cup cheese.
  10. Let stand for 10 minutes before serving.
  11. If desired, serve on toasted waffles and drizzle with maple syrup.

Makes 8 servings.

Nutritional facts per serving: calories: 413, total fat: 28g, saturated fat: 12g, cholesterol: 217mg, sodium: 668mg, carbohydrate: 15g, fiber: 1g, protein: 19g

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