Sausage and Waffle Breakfast Bake

For Christmas morning breakfast I was looking for a something I could make the night before and bake while opening gifts.  I've made this breakfast bake before but if I recall we had guests and I didn't take the time for pictures.  This is hearty and delicious breakfast casserole has just a hint of sweet from the maple syrup and sauce.  Preparing this the night before is not only convenient but allows the sauce soak to into the waffles and create a wonderful bread pudding like texture.

Maple Sausage and Waffle Casserole
serves 6


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
salt
pepper

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.