Waffle Breakfast Casserole | Midwest Living

Waffle Breakfast Casserole

Waffle Breakfast Casserole

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  • Makes: 8 servings
  • Prep 15 mins
  • Chill 4 hrs to 24 hrs
  • Bake 50 mins to 1 hr
  • Stand 10 mins

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Frozen waffles form the base of this simple egg and sausage 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.

Nutrition Facts

(Waffle Breakfast Casserole)

Servings Per Recipe 8, cal. (kcal) 413, carb. (g) 15, pro. (g) 19, chol. (mg) 217, Fat, total (g) 28, sat. fat (g) 12, fiber (g) 1, sodium (mg) 668

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