Brunch - Waffle Breakfast Casserole

I found this in one of those mini-magazines / cookbooks that always call to me from the checkout aisle in the grocery store. I’ve included the actual recipe as Option #1 but have also included, as Option #2, my modified, less fat option. This version allows a double portion for a 1/3 of the fat.

ingredients

Option #1...
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1 lb. bulk pork sausage
6 frozen waffles, toasted and cubed
1 cup shredded cheddar cheese
6 eggs, slightly beaten
2 cups milk
1 tsp. dry mustard
1/8 tsp ground black pepper
Maple syrup
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Option #2
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1/2 lb reduced fat bulk pork sausage
7-8 frozen Eggo low-fat multi-grain waffles, toasted and cubed
1 cup shredded fat free cheddar cheese
12 egg whites, beaten
2 cups skim milk
1/8 tsp ground black pepper
Sugar free maple syrup

directions

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I. In large skillet, cook sausage until brown. Drain off fat. (Make sure to crumble up sausage into small pieces so it’ll seem to go farther when using only 1/2 lb in Option #2). In 11 X 7 rectangular baking dish, arrange half of the cubed waffles. Top with half of the sausage and 1/3 cup of the cheddar cheese. Repeat layers.
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II. In medium bowl, combine eggs, milk and spices. Slowly pour over layers in dish. Press lightly with back of large spoon to moisten waffle. Cover and chill for 4 to 24 hours.
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III. Preheat oven to 350 degrees. Uncover and bake for 50 to 60 minutes or until knife inserted near center comes out clean. Sprinkle with remaining 1/3 cup cheese. Let stand for 10 minutes before serving.
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IV. Serve with side of grits or drizzle with maple syrup.