Ingredients:

  • 8 frozen waffles, whole grain
  • 1 lb lean breakfast sausage
  • 1 cup shredded sharp cheddar cheese
  • 8 large eggs
  • 1.5 cups skim milk
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.25 tsp garlic powder

Instructions:

  1. Heat a large non-stick skillet over medium-high heat. Add the crumbled sausage and cook until fully browned and edges are crisp. Drain excess grease thoroughly.
  2. Flash-toast the frozen waffles for 1 minute to create a structural barrier.
  3. Arrange the toasted waffles in a 9x13 inch baking dish, overlapping slightly to cover the bottom surface.
  4. Evenly distribute the cooked, drained sausage over the waffle layer, followed by a layer of shredded cheddar cheese.
  5. In a medium mixing bowl, whisk together the eggs, skim milk, salt, black pepper, and garlic powder until uniform and frothy.
  6. Slowly pour the egg custard over the waffle and sausage layers, ensuring the liquid seeps into all crevices.
  7. Bake in a preheated oven at 350°F (175°C) for 45–60 minutes until the center is set and the top is deep golden-brown.