Bake all of your breakfast favorites together in this fun and tasty sausage and waffle breakfast casserole. It’s a little sweet, a little savory and oh so good!
Are you looking for a fun way to change up your breakfast routine? This casserole recipe is just the thing! It is super simple to put together, can be assembled ahead of time and bakes up to yummy cheesy perfection.
Drizzle it with a little maple syrup when you serve it to bring the whole thing full circle. If you like McGriddles, you are going to love this yummy brunch bake.
Breakfast casseroles have always been a hit with our family. They are a hearty but easy way to feed a crowd.
That is why they are likely to show up on a holiday breakfast table. They are also fabulous for overnight guests.
There are so many ways to make them too. Growing up we were most likely to make a bread based breakfast casserole with sauage, eggs and cheese.
Recently we have been enjoying tater tot breakfast casserole. The potatoes go so well with the eggs, cheese and meat.
But this recipe may just be the new favorite. Waffles make such a wonderful addition to this egg bake.
I saw the idea for using waffles in a breakfast casserole over on Karen’s Kitchen Stories and I was instantly intrigued. So I used her idea as inspiration and came up with this wining recipe.
Her version has more of the sweetness baked in. I decided to let each person control the sweet/savory balance with maple syrup at the table.
Making the casserole
Assembling the dish is super easy. Just brown and drain some breakfast sausage.
While the sausage is browning, lightly toast some frozen waffles. Arrange the waffles in the bottom of a greased square baking dish.
Layer on half of the sausage and cheese. Then repeat the layers.
Pour an egg and milk mixture over it all and chill it for at least an hour to let the waffles soak up some of the egg and milk.
You can assemble the casserole the night before if you would like. Just set it on the counter in the morning while you preheat the oven.
When the eggs in the center of the casserole are set, it’s ready! Enjoy it as is for a mostly savory breakfast entree or drizzle it with syrup to get that sweet and savory balance.
Don’t worry if you can’t eat the whole casserole in one sitting. Leftover egg bakes make great leftovers.
Any leftovers should be covered and refrigerated for up to four days. Or freeze individual pieces for up to three months.
Those leftovers will make super quick breakfasts later. Just a minute or so in the microwave is all that will stand between you and a hot breakfast.
That’s it! I hope you give this super tasty breakfast a try. Or let me know about you favorite eggy breakfast bakes in the comments, we are always looking for more ideas to try!
One more quick suggestion if you like sweet and savory breakfasts. Try a sausage sheet pan pancake as a quick and easy way to feel the whole family pancakes at once without standing over the stove flipping.
Sausage and Waffle Breakfast Casserole
- 8 frozen waffles
- 1 pound bulk breakfast sausage
- 1½ cups shredded cheddar
- 8 large eggs
- 1¼ cups milk
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- Brown breakfast sausage and drain any excess grease.
- Lightly toast the waffles.
- Grease an 8" square baking dish.
- Arrange 4 waffles in the bottom of the pan.
- Sprinkle half of the sausage and cheese over the waffles.
- Repeat the layers with the rest of the waffles, sausage and cheese.
- In a bowl, whisk together the eggs, milk, salt and pepper. Pour over layers in the pan.
- Cover and chill for at least 1 hour but up to 24 hours.
- When ready to bake, pull the casserole out of the refrigerator when you start preheating your oven to 325°F.
- Remove cover and bake 45-50 minutes or until the eggs in the center are set. Let rest for 5-10 minutes before cutting and serving. Drizzle with maple syrup if desired.