Waffle Breakfast Casserole

Plan This Recipe Print

Waffle Breakfast Casserole

Heather
The Cook
8 Servings
9 Ingredients
13 Comments

A great weekend breakfast casserole with the flavor of maple syrup!

8 Servings
9 Ingredients
13 Comments

Ingredients

  • 12 individual Waffle
  • 12 individual Egg
  • ½ cups Maple Syrup
  • 2 cups Milk
  • ½ teaspoons Salt
  • ⅓ teaspoons Black Pepper
  • 1 ½ teaspoons Mustard Seed, Ground
  • 1 ¾ cups cook Sausage, Breakfast
  • 2 cups Cheddar Cheese, Shredded

Containers

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Cooking Sprays
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Spray baking dishes with cooking spray.
  2. Toast waffles.
  3. Cut waffles into cubes.
  4. In a large mixing bowl, mix eggs, maple syrup, milk, salt, pepper, and dry mustard with whisk.
  5. Divide 1/2 of the waffles among the baking dishes.
  6. Layer 1/2 of the sausage, followed by 1/2 of the cheese.
  7. Repeat waffle, sausage, and cheese layers.
  8. Pour egg mixture on top of layers.
  9. Shake the pan to make sure the egg mixture is distributed evenly.
  10. Cover with foil, label, and freeze.

Make From Frozen Serving Day Directions

Bake

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 325F uncovered for 50-60 minutes, or until a knife inserted in the center comes out clean.
  3. Let sit 5 minutes before serving.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Spray baking dishes with cooking spray.
  2. Toast waffles.
  3. Cut waffles into cubes.
  4. In a large mixing bowl, mix eggs, maple syrup, milk, salt, pepper, and dry mustard with whisk.
  5. Divide 1/2 of the waffles among the baking dishes.
  6. Layer 1/2 of the sausage, followed by 1/2 of the cheese.
  7. Repeat waffle, sausage, and cheese layers.
  8. Pour egg mixture on top of layers.
  9. Shake the pan to make sure the egg mixture is distributed evenly.
  10. Bake at 325F uncovered for 50-60 minutes, or until a knife inserted in the center comes out clean.
  11. Let sit 5 minutes before serving.

Nutrition Facts

  • Not available.

13 Comments

Join the discussion
  1. Do you cook it then freeze it or prepare then freeze it (wondering about that egg mixture – if it should be cooked prior to freezing or not)?

  2. When you say “prepare as directed above” does that mean all the way through the baking? Wouldn’t the casserole end up being baked twice? Sorry, just confused here.

  3. Was wondering how long these should be kept in the freezer at max? And, the freezer guidelines, are those for best tasting product or spoilage reasons?

  4. This is a family favorite! Definitely somethi g I would make if we had company as a full batch, otherwise we make to smaller pans. Also I use the better then eggo recipe for the waffles

  5. Can this be baked and then frozen? Wanting something that’s microwaveable for camping during warm weather so my camper kitchen doesn’t heat up so much. I plan to cut it into portions and freeze

Leave a Reply

Your email address will not be published.