CrockPot Waffle And Sausage Casserole
Ingredients
10 whole Frozen Waffles
1 pound Pork Breakfast Sausage
8 whole Eggs
2 cups Cheddar Cheese (shredded)
½ cup Maple Syrup
Directions
Spray a 5 quart or larger crock-pot OR a 3.5 quart casserole crock-pot with non-stick cooking spray OR line with a Crock-Pot Liner and set aside.
Place waffles in the toaster and toast until lightly browned. Cut or tear each toasted waffle into 1 to 2 inch pieces and set aside.
In a large frying pan set over medium-high heat on the stove-top brown and crumble the breakfast sausage. Drain off excess cooking fat and set browned sausage aside.
Crack the eight eggs into a medium sized mixing bowl and scramble the eggs with a whisk or fork.
In the bottom of your slow cooker layer in half of the toasted waffle pieces, then half of the browned sausage crumbles, sprinkle on 1 cup of cheese and pour half of the egg mixture over top.
Create another layer exactly like the first layer with waffle, sausage, eggs and finishing with a layer of cheese.
Using a flat spatula push the waffle pieces into the crock-pot into the egg mixture so that each waffle piece is in the egg mixture at least a little bit.
Cover and cook on HIGH for 3 to 4 hours or until egg mixture is cooked through and cheese is melted.
Cut slices of casserole to serve and offer warmed maple syrup to drizzle over each slice before eating.
