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Good morning! I hope it’s a good morning for you already, but if it’s not, it WILL be a good morning once you get this Sausage, Egg & Waffle Breakfast Casserole in your belly! I know, the combination may sound a little weird, but trust me when I tell you that it works! Okay, I lie. You’re going to have to trust Ryan (he’s my hubby who also happens to be my #1 taste tester) that this casserole is phenomenal! If you’re new to CenterCutCook, you probably haven’t discovered yet that one of the few foods I don’t eat is eggs. It’s a texture thing.
At any rate, Ryan loved this Sausage, Egg & Waffle Casserole, so I’m sure that unless you’re like me and have a weird aversion to eggs, you will love it too! This is a great breakfast casserole to make the night before because the longer it sits in the fridge, the better. You’ll need to let it sit in the fridge for at least an hour once it’s assembled, but if you can leave it in overnight (about 8 hours), even better!
To start, you’ll want to toast around 8 frozen waffles. You don’t want to use fancy, thick belgian style waffles for this particular recipe. Typical frozen waffles work best here. You can either toast them in a 375 degree oven for about 10 minutes, or just use your toaster. You’ll also need some cooked breakfast sausage, cooked bacon, and shredded cheddar cheese.
Once the waffles are toasted, the sausage and bacon are cooked, and the cheddar cheese is shredded, you will assemble the casserole in an 8 x 8 or 9 x 9 inch pan. And you’ll do it lasagna style. Place four waffles on the bottom of the pan. Top with half of the sausage, bacon, and 1/2 cup cheese. Repeat with another layer of waffles, the rest of the bacon and sausage, and another half cup of cheese.
Next it’ll be time to combine the egg ingredients. For this you’ll need 6 eggs, maple syrup, a little milk, salt and black pepper. Speaking of maple syrup, I’ve found that the best deal for real maple syrup is at Costco! It’s quite pricey at regular grocery stores, but quite the bargain at Costco.
Combine all the ingredients well and pour the egg mixture over the waffles. Cover the pan with foil and pop it in the fridge for at least an hour. You’ll want to place a couple of heavy objects on top of the pan while it sits in the fridge. I used a big huge can of tomatoes that I had. Your goal is to smoooosh everything together while it sits in the fridge. Allow it to rest in the fridge for at least an hour, but overnight if you can.
Right before you’re ready to bake the casserole, top it with a little more cheese. It’ll go into the oven for about 45-50 minutes, or until the cheese is bubbly and melted, and the egg mixture has set.
Look at this casserole! It’s so beautiful, and such a great way to get your morning started. The great thing about this casserole is that just like the Amish Breakfast Casserole (which, by the way, is another fabulous breakfast option!), you can divide the casserole into individual servings and freeze it so that you can have a warm, satisfying, hearty breakfast any morning of the week!
This recipe, as-is will serve about 4 people. If you decide to double the ingredients, use a 9 x 13 inch casserole dish. You’ll need to keep in mind that the baking time will be quite a bit longer. You’ll want to add about 35 minutes.
If you’re looking for a new breakfast recipe, try this Sausage, Egg & Waffle Casserole! Aside from the fact that it’s great for any morning of the week, it’ll also be a good option for Christmas morning breakfast, or other special occasions. Enjoy!
- 8 frozen waffles, toasted
- 12 ounces breakfast sausage, cooked and broken or cut into small pieces (I used links that I cut into small pieces, you could also use bulk sausage and break it into small pieces as it cooks)
- 6 pieces cooked bacon, crumbled
- 1 1/2 cups shredded sharp cheddar cheese
- 6 large eggs
- 1 1/4 cups milk (I used 1%)
- 1/4 cup maple syrup
- 1/4 teaspoon salt
- 1/8 teaspoon coarse black pepper
- Spray an 8 x 8 or 9 x 9 inch pan with non-stick cooking spray.
- Arrange 4 toasted waffles in a single layer on the bottom of the pan.
- Top with half of the sausage, half of the bacon, and 1/2 cup cheddar cheese.
- Repeat the layers with another layer of 4 waffles, the remaining sausage, bacon, and 1/2 cup cheddar cheese.
- In a bowl whisk together 6 large eggs, 1/4 cup maple syrup, 1 and 1/4 cups milk, salt, and pepper.
- Pour the egg mixture over the casserole.
- Cover well with foil. Place a large heavy item on top of the pan while it sits in the fridge to smoosh everything together. I used a large can of tomatoes.
- Allow the casserole to sit in the fridge for at least 1 hour, or overnight if you can.
- When you’re ready to bake the casserole, remove it from the fridge and allow it to sit for about 20 minutes. Turn the oven on to 375 degrees. Sprinkle the last 1/2 cup of cheese over the top over the casserole. Place it in the oven for 45-50 minutes. When the cheese has melted and the egg mixture is set, the casserole is done baking.
- This recipe serves around 4 people. If you double the recipe, use a 9 x 13 inch baking dish and increase the baking time by about 35 minutes.
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Recipe adapted from
America’s Test Kitchen