Post by gayla on May 28, 2008 20:08:56 GMT -5
Waffle breakfast casserole
1 pound bulk pork sausage
6 frozen waffles, toasted and cubed
1 cup (4 ounces) shredded cheddar cheese
6 eggs
2 cups milk
1 teaspoon dry mustard
1/8 teaspoon black pepper
In a large skillet cook sausage until brown. Drain off fat.
Arrange 3 of the waffles in a 2-quart rectangular baking dish. Top with half of the sausage and about 1/3 cup of the cheese. Repeat layers.
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.
Heat oven to 350 degree F. Uncover and bake in preheated oven for 50 to 60 minutes or until a knife inserted near center comes out clean.
Drizzle with maple syrup.
1 pound bulk pork sausage
6 frozen waffles, toasted and cubed
1 cup (4 ounces) shredded cheddar cheese
6 eggs
2 cups milk
1 teaspoon dry mustard
1/8 teaspoon black pepper
In a large skillet cook sausage until brown. Drain off fat.
Arrange 3 of the waffles in a 2-quart rectangular baking dish. Top with half of the sausage and about 1/3 cup of the cheese. Repeat layers.
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.
Heat oven to 350 degree F. Uncover and bake in preheated oven for 50 to 60 minutes or until a knife inserted near center comes out clean.
Drizzle with maple syrup.