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Home » Recipes » Crockpot Sausage Waffle Casserole

Crockpot Sausage Waffle Casserole

By: Liz  /  Published: April 4, 2022  /  Updated: August 16, 2022  /   Leave a comment

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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.

Try this Amish Breakfast Casserole too!

cheesy waffle sausage crockpot dish

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

labeled ingredients for waffles and sausage bake
  • 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.

waffles torn in pieces in slow cooker

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.

browned breakfast sausage

Step 3: Spread cooked sausage evenly over the waffle pieces in the slow cooker.

spooning sausage over waffles

Step 4: In a separate large bowl, whisk together eggs, cream (or milk), salt, pepper and maple syrup. Pour over the sausage and waffles.

egg mixture with whisk
pour egg mixture over sausage

Step 5: Sprinkle with shredded cheese.

layer of shredded cheese on sausage

Step 6: Cover and cook on low 5-6 hours or until eggs have set.

sausage waffle bake on white plates

Serve slow cooker sausage waffle casserole with maple syrup for drizzling.

syrup pouring over sausage waffle bake

Recipe FAQ

Do I have to toast the waffles?

Toasting helps to dry the waffles out ensuring they’ll soak up more liquid, but it’s not strictly necessary.

What’s the difference between breakfast sausage and Italian sausage?

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.

Can I bake this in the oven instead?

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

  • Mixed Berry Cream Cheese Waffle Cakes
  • Pumpkin Waffles with Cream Cheese Whipped Cream
  • Chocolate Marshmallow Waffles with Raspberry Cream Topping
waffle sausage bake on white plate
cheesy waffle sausage crockpot dish

Crockpot Sausage Waffle Casserole

Liz – Eat Move Make
Crockpot Sausage and Waffle Casserole is an easy-to-make breakfast casserole the whole family will love. Made with breakfast sausage, frozen waffles, eggs, cheese, and a little maple syrup for a hint of sweetness.
5 from 1 vote
Print Recipe Save Recipe Saved Recipe
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Prep Time 20 minutes mins
Cook Time 5 hours hrs
Total Time 5 hours hrs 20 minutes mins
Course Breakfast
Cuisine American
Servings 12
Calories 347 kcal

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.

Notes

To bake in oven: Cook sausage as directed. Spray a baking dish, toss all ingredients together in the dish, 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.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 347kcalCarbohydrates: 18gProtein: 15gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 167mgSodium: 610mgPotassium: 220mgFiber: 1gSugar: 6gVitamin A: 866IUVitamin C: 1mgCalcium: 224mgIron: 3mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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