Sausage Egg Waffle Breakfast Casserole
Start your day off right with this Sausage Egg & Waffle Breakfast Casserole! It's such a delicious and simple dish - and it can be made gluten-free! Drizzle it with a bit of maple syrup for a dish that the whole family will love!
Servings: 9 servings
Ingredients
- 1 pound bulk pork sausage
- 1 box Eggo Gluten-Free frozen waffles, toasted and cubed 9.8 oz.
- 1 cup hredded cheddar cheese 4 oz. s
- 6 eggs
- 2 cups milk
- Chopped parsley optional
- Maple flavored pancake syrup or pure maple syrup optional
Instructions
- Cook and crumble sausage in a large skillet until brown. Drain off fat.
- Arrange half of the toasted and cubed waffles in an 8x8-inch baking dish. Top with half of the sausage and about 1/3 cup of the cheese. Repeat layers.
- In a large bowl, beat the eggs with a fork; stir in milk. Pour the egg mixture over the layers in dish. Cover the dish with plastic wrap and chill for at least 4 hours or up to 24 hours.
- About 30 minutes before baking, remove the casserole to the counter to come to room temperature. Meanwhile, preheat oven to 350°F.
- Remove the plastic wrap and bake in preheated oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. Sprinkle with the remaining 1/3 cup cheese. Let stand for 10 minutes before serving. If desired, sprinkle with chopped parsley and/or drizzle with maple syrup.
Notes
- Use plain waffles for the perfect combo of sweet and savory.
Nutrition
Calories: 366kcal | Carbohydrates: 16g | Protein: 18g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 173mg | Sodium: 649mg | Potassium: 284mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 889IU | Vitamin C: 0.4mg | Calcium: 250mg | Iron: 3mg
