Make-Ahead Waffle Casserole for Back to School
Recipe GLPR4c9d02eb2feb47
A savory, protein-packed breakfast casserole that combines crispy toasted waffles, seasoned sausage, and a custardy egg mixture baked until golden. Perfect for feeding a crowd or meal-prepping for busy mornings. Prepare it the night before and bake fresh in the morning.
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Ingredients
1 pound pork breakfast sausage
8 toaster waffles, lightly toasted and chopped
8 large eggs
1 cup whole milk
1 tablespoon dry mustard
1/2 cup shredded cheddar cheese
Kosher salt to taste
Freshly cracked black pepper to taste
Maple syrup for drizzling
Directions
Preheat your oven to 350°F. Lightly grease a 2-quart casserole dish with butter or nonstick spray.
Brown the pork breakfast sausage in a large skillet over medium-high heat, breaking it into small crumbles as it cooks. Once cooked through (no pink remains), drain excess fat and transfer to a paper towel-lined plate to cool slightly.
Toast the waffle pieces in a toaster on a light setting until lightly golden, then chop them into bite-sized pieces. Arrange the chopped waffles evenly in the prepared casserole dish and scatter the cooked sausage over the waffles.
In a large bowl, whisk together the 8 eggs, milk, dry mustard, kosher salt, and freshly cracked black pepper until well combined. The mixture should be smooth and pale.
Sprinkle the shredded cheddar cheese over the waffles and sausage in the casserole dish.
Slowly pour the egg mixture over the waffles, sausage, and cheese, stirring gently to distribute evenly. Make sure the waffles are mostly submerged. At this point, the casserole can be covered and refrigerated overnight, or baked immediately.
Bake uncovered at 350°F for 40-50 minutes, until the casserole is set in the center, the edges are lightly golden, and a knife inserted in the middle comes out clean or with just a few moist crumbs. The internal temperature should reach 160°F.
Remove from the oven and let rest for 5 minutes. Drizzle with maple syrup and serve warm.
