Looking for a quick and easy breakfast casserole that you can make in your crock-pot? Look no further than this recipe for Crock-Pot Waffle and Sausage Casserole! Frozen waffles are combined with sausage, eggs and cheese for a delicious breakfast or brunch!
Slow Cooker Waffle and Sausage Casserole
Your family will flip for this easy to prepare breakfast casserole. I know that mine did!
I combined frozen waffles that have been toasted in the toaster (have the kids do this if they are old enough…it is a great way to get the kids helping in the kitchen!). And then a roll of breakfast sausage that you brown and crumble on the stove top. It only takes a few minutes and you can do that while the waffles are toasting.
Then whisk together some eggs in a bowl. Layer in your toasted waffles, sausage eggs and some cheese in your crock-pot (I used my 3.5 quart casserole crock-pot…man I LOVE that thing…but this works just fine in a regular oval slow cooker too.)
We drizzled our slices of breakfast casserole with a little maple syrup and it was amazing! I love the salty-sweet combination and so did my kids.
This recipe is going on my Christmas morning menu this year for sure as we eat breakfast rather late in the day on Christmas after presents are opened and the living room has been de-trashed. I will probably brown the sausage and toast the waffles the night before and put together the casserole early in the morning when I wake up and then it should be done by late afternoon.
Crock-Pot Waffle And Sausage Casserole Recipe
- 10 whole Frozen Waffles ((1 box such as Kellogg’s Eggo brand))
- 1 pound Pork Breakfast Sausage
- 8 whole Eggs
- 2 cups Cheddar Cheese (shredded)
- ½ cup Maple Syrup
- 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.
I’ve made something similar with biscuits, but your waffle version sounds tempting.
I might also add hash browns to the layers.
White country gravy is a possible alternative to the maple syrup.
Lady Heidi says
All your additions sound great Bruce! Come back and let us know how it turns out for you with hash browns and gravy…my mouth is watering just thinking about it!
How is this considered low carb if it’s got store bought waffles and maple syrup?
Lady Heidi says
It is 8 servings with each serving 14 grams of carbs. We consider a recipe low carb if it contains 20 grams or less. Of course each person needs to decide what is right for their individual diets.
Can you make this the night before refrigerate and cook in the morning?
Emilee @ CrockPotLadies says
That should work just fine! Might take a little bit longer since the crockpot insert will be cold from the refrigerator and will take a little bit to come back to room temp and then heat up, but it should work just fine! Enjoy!