Waffle Breakfast Casserole

1 pound bulk pork sausage
6 frozen waffles, toasted and cubed
1 cup (4 ounces) shredded cheddar cheese
6 eggs
2 cups milk
1 teaspoon dry mustard
1/8 teaspoon black pepper
Frozen waffles, toasted (optional)
Maple-flavored syrup or pure maple syrup (optional)

In a large skillet cook sausage until brown. Drain off fat.

Arrange 3 of the waffles in a 2-quart rectangular baking dish. Top with half of the sausage and about 1/3 cup of the cheese. Repeat layers.

In a large bowl beat eggs with a fork; stir in milk, mustard and pepper. Pour over layers in dish. Cover and chill for at least 4 hours or up to 24 hours.

Heat oven to 350 degree F. Uncover and bake in preheated oven for 50 to 60 minutes or until a knife inserted near center comes out clean.

Sprinkle with the remaining 1/3 cup cheese. Let stand for 10 minutes before serving. If desired, serve on toasted waffles and drizzle with maple syrup.

Makes 8 servings.

Nutritional facts per serving: calories: 413, total fat: 28g, saturated fat: 12g, cholesterol: 217mg, sodium: 668mg, carbohydrate: 15g, fiber: 1g, protein: 19g