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In a large skillet, cook sausage until brown, using a wooden spoon to break up sausage as it cooks. Drain off fat; set aside.
Arrange three of the waffles in a 2-quart rectangular baking dish. Top with half of the sausage and 1/3 cup cheese. Repeat layers.
In a large bowl, beat together eggs, milk, mustard and pepper. Pour over layers in dish. Cover and refrigerate for 4 to 24 hours.
Preheat oven to 350°F. Uncover casserole and bake for 50 to 60 minutes or until a knife inserted near the center comes out clean. Sprinkle with the remaining 1/3 cup cheese. Let stand for 10 minutes before serving. If desired, drizzle with syrup.