Maple Sausage and Waffle Casserole
- 8 frozen Eggo homestyle waffles, cubed
- 16 ounces maple breakfast sausage, crumbled
- 1 cup shredded cheddar cheese
- 6 large eggs
- 1-1/4 cups whole or low-fat milk
- 1/4 cup maple syrup
Cook the sausage in a nonstick skillet over medium heat, breaking it apart with a wooden spoon, until well browned, 8 to 10 minutes. Drain fat.
Grease an 8-inch square baking dish. Add half of the cubed waffles in a single layer. Top with half of the sausage and 1/2 cup of the cheese. Layer the remaining waffles and sausage and 1/2 cup more cheese. Whisk together the eggs, milk, maple syrup, salt, and pepper in a medium bowl until combined. Pour the egg mixture evenly over the casserole.
Wrap the baking dish with plastic wrap and place refrigerate for at least 1 hour, or up to 1 day.
Bake at 325 degrees 45 to 50 minutes.