1 pound bulk pork sausage
6 frozen waffles, toasted and cubed
1 cup shredded cheddar cheese
6 eggs
2 cups milk (I used eggnog because I wanted to use it up)
1 teaspoon dry mustard
1/8 teaspoons black pepper 
maple syrup, optional 

Cook sausage til browned, drain off fat. Arrange 3 of the waffles in a greased 2 quart baking dish. Top with half the sausage and a 1/3 cup of the cheese. Repeat with another layer. In a large bowl whisk the eggs. Stir in milk, mustard and pepper. 
Pour over the layers. Cover and chill for at least 4, or up til 24 hours. Preheat oven to 375. Bake dish uncovered for 50-60 minutes, til knife inserted near the center comes out clean. Sprinkle with remaining cheese (I didn’t) Let stand 10 minutes before serving. Serve with syrup if desired.