When you try a recipe from our sister site, Better Homes and Gardens, you KNOW it's going to be good! I have had the pleasure of visiting the BHG Test Kitchen on several occasions, and I am telling you, the folks who work there know what they're doing! It's incredible! When I saw this recipe on their site, I knew I had to make it for my boys. They LOVE frozen toaster waffles, so I thought it would be fun to make them with a twist!
The best thing is that the work is all done the night before. I mixed this up last night, set my alarm for 5:00, got up and threw the casserole in the oven, and went back to bed until 6:00. When I woke up, the house smelled amazing and breakfast was ready. You can't beat that! The casserole was a hit, and I'll definitely be making it again! This would be a fun one to serve the morning after the kids have a sleep-over, or when family is visiting overnight.
1 pound bulk pork sausage
6 frozen waffles, toasted and cubed
1 cup shredded cheddar cheese (4 ounces)
2 cups milk
1 teaspoon dry mustard
1/8 teaspoon black pepper
Frozen waffles, toasted (optional)
Maple-flavored syrup or pure maple syrup (optional)
In a large skillet cook sausage until brown. Drain off fat. (I did this a couple of days ago when I was cooking sausage for something else, cutting my work in half!)
Arrange 3 of the toasated, cubed waffles in a 2-quart rectangular baking dish. Top with half of the sausage and about 1/3 cup of the cheese. Repeat layers. (I actually used a 2 1/2-quart baking dish, so I used 8 waffles total, to cover each layer completely.)
In a large bowl beat eggs with a fork; stir in milk, mustard, and pepper. Pour over layers in dish. Cover and chill for at least 4 hours or up to 24 hours.
Preheat oven to 350 degrees F. Uncover and bake in preheated oven for 50 to 60 minutes or until a knife inserted near center comes out clean. Sprinkle with the remaining 1/3 cup cheese. Let stand for 10 minutes before serving. If desired, serve on toasted waffles and drizzle with maple syrup. (I highly recommend this last step!) This makes about 8 servings.