Ham & Waffle Breakfast Casserole
Prep time
Cook time
Total time
Serves: 6-8
  • 6-8 frozen waffles
  • 8 ounces ham, diced
  • 2 cups shredded Colby/Jack cheese (8 ounces)
  • 8 eggs
  • 1 cup milk
  • 1 teaspoon dry mustard
  • 1 teaspoon hot sauce
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Real maple syrup for serving if desired
  • Fresh fruit for serving if desired
  1. Spray a rectangular 2 quart baking dish with cooking spray.
  2. Place 3 of the waffles in the bottom of the prepared dish, cutting into pieces to fit. I use another ½ of a waffle to fill in all the spaces.
  3. Evenly sprinkle with ½ of the diced ham and ½ of the shredded cheese.
  4. Repeat with the other waffles, then top with remaining ham and cheese.
  5. In a medium bowl, whisk together the eggs, milk, dry mustard, hot sauce, kosher salt and black pepper.
  6. Gently pour the eggs evenly over the casserole.
  7. Refrigerate overnight, or at least for 4 hours.
  8. Bake in a 350 degree oven for 45-50 minutes or until set. Watch after about 35-40 minutes and tent with foil if it is getting too brown.
  9. Let sit about 5 minutes before cutting. Drizzle with syrup if desired.
  10. Cooks note: I use 7 waffles in mine. I like the entire surface to be covered. I put 2 whole waffles in the bottom of my dish and then cut 1 in half. I then use ½ of another waffle to fill in the gaps.I do this on each layer of waffles.
Recipe by Sunflower Supper Club at https://sunflowersupperclub.com/ham-waffle-breakfast-casserole/