Fat Pants Egg Strata

• 1 pound Link Maple-flavored Breakfast Sausage, Browned And Sliced Into 1/2 Inch Pieces And Cooled
• 3 cups Shredded Sharp Cheddar Cheese, Divided
• 8 whole Frozen Homestyle Waffles, Cut Into Quarters
• 12 whole Large Eggs, Beaten
• 2 cups Light Cream, Half-and-half, Or Whole Milk
• 1-1/2 teaspoon Kosher Salt
• 1/2 teaspoons Ground Black Pepper

1. In a large mixing bowl, beat eggs, cream or half-and-half, salt and pepper together. Fold shredded cheese and sausage into the egg mixture, reserving about 1/2 cup of the cheese.
2. Butter a 9x13-inch baking dish. Lay down half of the waffle pieces, then pour half of the egg mixture over the waffles. Repeat with the rest of the waffle pieces, then pour the rest of the eggs over the top.
3. Cover the baking dish tightly with several layers of plastic wrap, then a layer of aluminum foil. Carefully set the baking dish level in the refrigerator and place a second, slightly smaller empty baking dish on top to weigh it down. Refrigerate for at least 12 hours and up to 24 hours.
4. When ready to cook, preheat oven to 350 degrees. Remove the baking dish on top and the plastic wrap; replace the foil. Bake, covered, for 30 minutes in the center of the oven. Remove the foil and sprinkle with the reserved cheese. Bake for an additional 15-20 minutes, until the strata is set and cheese is melted. Serve hot or warm.

maple, cheddar cheese, quarters, eggs, light cream, kosher salt, ground black pepper

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/fat-pants-egg-strata/ (may not work)