INGREDIENTS:

1 frozen package of waffles, thawed

1 lb breakfast sausage, browned

6 eggs

1 cup Greek Yogurt

1 cup unsweetened almond milk

1 tsp vanilla

2 Tbsp sugar

2 Tbsp maple syrup

INSTRUCTIONS:

1. Cut waffles in half and place cut side down in a lightly greased 9×13-inch pan.
2. Cook sausage in a skillet over medium-high heat until no longer pink. Drain fat. Sprinkle cooked sausage on top of and in between pancake slices.
3. Whisk together eggs, Greek Yogurt, milk, vanilla, sugar, and maple syrup.
4. Pour egg mixture over pancakes. 
5. Preheat oven to 350ºF.
6. Bake casserole uncovered for 50 to 60 minutes until center is set.
7. Enjoy as a grab and go breakfast throughout the week.