Crockpot Sausage and Waffle Casserole is an easy-to-make breakfast casserole the whole family will love. It’s made with breakfast sausage, frozen waffles, eggs, cheese, and a little maple syrup for a hint of sweetness. Waffle sausage casserole makes a wonderful brunch recipe or holiday breakfast.
Why This Recipe Works
- It’s a warm, comforting breakfast casserole.
- It’s simple to prep.
- Makes a delicious breakfast for dinner meal.
- Sweet and savory!
Ingredient Notes
- Breakfast sausage – Use spicy or mild, depending on your taste preferences.
- Waffles – Any frozen waffle brand will do the trick.
- Cream – I like the richness of the cream, but you could substitute milk.
- Rubbed sage – I like the extra warmth and earthy flavor, but it’s optional because most breakfast sausage does have some sage in it already.
- Fennel seed – This adds a hint of Italian flavor to the breakfast sausage, but it’s totally optional.
- Cheese – Shredded cheddar cheese works perfectly in this recipe.
- Maple syrup – Please use 100% real maple syrup, NOT the imitation maple-flavored variety.
Directions
I based this recipe on a Taste of Home recipe so the ingredients I photographed are those from the original recipe. However, I altered a few things when I made it. I’ve noted those changes in the ingredients and directions of the recipe card.
Step 1: Spray the slow cooker with cooking spray. For less mess and clean-up, use a slow cooker liner or foil liner sprayed with cooking spray. Add the waffle pieces in a layer at the bottom.
Step 2: Cook and crumble breakfast sausage until browned and no longer pink. Drain off grease. If adding fennel seed and sage, stir it in with the cooked sausage.
Step 3: Spread cooked sausage evenly over the waffle pieces in the slow cooker.
Step 4: In a separate large bowl, whisk together eggs, cream (or milk), salt, pepper and maple syrup. Pour over the sausage and waffles.
Step 5: Sprinkle with shredded cheese.
Step 6: Cover and cook on low 5-6 hours or until eggs have set.
Serve slow cooker sausage waffle casserole with maple syrup for drizzling.
Recipe FAQ
Toasting helps to dry the waffles out ensuring they’ll soak up more liquid, but it’s not strictly necessary.
In a word, seasoning. Breakfast sausage is typically seasoned with salt, pepper, sage, and sometimes thyme and red pepper. Italian sausage is usually seasoned with salt, pepper, garlic, fennel seed, or anise. Fennel seed (or ground fennel) is key to Italian sausage.
You bet! Cook sausage as directed. Spray a baking dish, toss all ingredients together, making sure waffle pieces are all coated with eggs. Cover with plastic wrap; let sit in the fridge for an hour to let waffles soak up the liquid. Bake uncovered at 350 degrees for 45-50 minutes until eggs have set.
Other Waffle Recipes You’ll Love
Crockpot Sausage Waffle Casserole
Ingredients
- 1 lb ground pork breakfast sausage
- ½ tablespoon rubbed sage optional
- ¼ teaspoon fennel seed optional
- 10 frozen waffles cut into bite-sized pieces
- 8 large eggs
- 1 ¼ cups half-and-half cream or milk
- ½ cup maple syrup plus extra for drizzling
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1½ cups shredded cheddar cheese
Instructions
- Spray the slow cooker with cooking spray. For less mess and clean-up, use a slow cooker liner or foil liner sprayed with cooking spray. Add the waffle pieces in a layer at the bottom.
- Cook and crumble breakfast sausage until browned and no longer pink. Drain off grease. If adding fennel seed and sage, stir it in with the cooked sausage.
- Spread cooked sausage evenly over the waffle pieces in the slow cooker.
- In a separate large bowl, whisk together eggs, cream (or milk), salt, pepper and maple syrup. Pour over the sausage and waffles. Sprinkle with shredded cheese.
- Cover and cook on low 5-6 hours or until eggs have set.
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