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.
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.