Sausage and Waffle Breakfast Casserole

A fool-proof recipe perfect for the holiday and morning entertaining. I took a shortcut- frozen waffles- to make this Savory and slightly sweet Sausage and Waffle Breakfast Casserole. Prep it the night before and bake it the morning of!

Sausage and Waffle Breakfast Casserole | www.mountainmamacooks.com

The phrase “are you ready for the holidays?” seems to be on repeat this week. I’m guilty as well because I just said it this morning to one of the ladies at my gym. Which is pretty silly because Hanukah is half way over, Christmas is a week away, and 2018 will be here in less than 15 days. THE HOLIDAYS ARE HERE, FOLKS! I don’t mean to yell but it’s true. The holidays are sooooo happening.

Sausage and Waffle Breakfast Casserole | www.mountainmamacooks.com
Sausage and Waffle Breakfast Casserole | www.mountainmamacooks.com

Because we celebrate both Hanukah and Christmas I like to be as organized as I can when it comes to gift giving. If I wait to the last minute I end up spending way more than I’d hoped and my gift giving isn’t as thoughtful. This year everything is bought, wrapped, and ready to roll. It’s such a relief! It gives me more time to focus on my favorites- food, family, and friends! (bonus- I’m feeling like a major boss babe right now.)

Sausage and Waffle Breakfast Casserole | www.mountainmamacooks.com

We’re having a relatively quiet holiday this year. No entertaining, no friends or family staying with us, and no big plans. I foresee sleeping in, late breakfasts, skiing, movies, and lazy afternoons. Or at least that’s how I hope our holiday break goes. Nothing would make me happier! I realized years ago that “it” never stops. I’m the only one that can make it stop. So if I tell you “no, thank you” over the next few weeks, please know it’s because I’m busy slowing my roll.

Sausage and Waffle Breakfast Casserole | www.mountainmamacooks.com

Lazy mornings and big breakfasts are the top of my favorite things list. Any excuse to have a second cup of coffee and stay in my PJ’s, you know? It’s not something we get to do that often so when the opportunity arrises, I’m all in. This Sausage and Waffle Casserole is the perfect lazy morning breakfast. Bonus that you prepare it the night before. The morning of all you have to do is preheat the oven and pop this beauty in. It’s savory, just a tad sweet, and the coziest, homiest, breakfast casserole ever. Drizzled with warm maple syrup? A bazillion times yes. For reals, this might be my favorite take on the breakfast casserole yet!

Sausage and Waffle Breakfast Casserole | www.mountainmamacooks.com

What are your plans for the next few weeks? I hope it includes some downtime and big breakfasts. Enjoy your week and as always, thanks for reading! xo, Kelley

Photos by Kellie Hatcher/ recipe by Mountain Mama Cooks

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Sausage and Waffle Breakfast Casserole


  • Author: Kelley
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 8

Ingredients

  • 12 oz frozen waffles (about 10)
  • 1 lb ground sausage
  • 8 eggs
  • 1 1/4 cups whole milk
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups shredded cheddar cheese
  • 4 scallions, chopped

Instructions

  1. Preheat oven to 350F degrees.
  2. Butter a 9×13 pan or large cast iron; set aside
  3. Lay frozen waffles on a large baking sheet and bake in oven for 15 minutes until just slightly toasted; remove from oven and let cool.
  4. Meanwhile, brown sausage in a large sauté pan over medium heat until cooked all the way through and brown; drain the fat and reserve the sausage.
  5. In a medium bowl, combine eggs, milk, maple syrup, ground mustard, kosher salt, and black pepper. Whip until well combined.
  6. Make one layer of waffles on bottom of prepared pan. (If you’re using a 9×13, you’ll use 1/2 of the waffles. If you use a cast iron, you’ll use 3 1/2- Just break them to make fit!)
  7. Sprinkle the waffles with 1/3 of the sausage, shredded cheese and scallions. Repeat. Pour the egg mixture over the waffles and cover with plastic, pressing down, and then cover tightly. Refrigerate for at least 3 hours or overnight.
  8. When ready to bake, preheat oven to 350 degrees. Bake uncovered for 40 minutes. Remove from oven, slice and serve. Drizzle with some warmed maple syrup for good measure!

Notes

I really think buttermilk waffles are the best for this recipe. I’ve use wheat and whole grain waffles and I just don’t think it’s as good