Sausage and Waffle Breakfast Casserole

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


  • 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


  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!


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