This is the revised version of the recipe after I made it. I've added some ingredients and cut down on the number of servings.I have some left-over buttermilk cornmeal waffles in my freezer, and this recipe sounds a lot more exciting than heating them up in the toaster and eating the regular way. This is based on a recipe out of the cookbook "From Amish and Mennonite Kitchens" by Phyllis Pellman Good and Rachel Thomas Pellman.

Egg Strata with Waffles
Makes 3 - 4 servings.
2 Waffles
About 1/2 cup ham, cooked and ground (can use cooked sausage or even crumbled cooked bacon)
1/2 onion, chopped
2 - 3 mushrooms, sliced
2 tablespoons olive oil
1 cup shredded cheddar cheese, divided
1 - 2 tablespoons butter
3 eggs, stirred to break the yolks but not beaten strenuously
2 cups milk (or however much to cover the top waffle)
1/2 teaspoon salt
1/4 teaspoon pepper

Saute the onions and mushrooms in the olive oil until onions are soft and transparent but not brown. Place a single layer of waffles in bottom of a greased 9 by 9 inch baking dish. Cover with ground ham, the onions, and mushrooms. Sprinkle half the cheese over. Cover with a second layer of waffles and the rest of the cheese. Dot with butter. Combine eggs, milk, and seasonings. Pour over the waffles. Refrigerate 4 hours or overnight. Bake at 350 degrees for 30 - 40 minutes until still jiggly a little jiggly. Remove from oven and allow to stand 10 or 15 minutes before serving.

This would probably be as good with sausage. I think if you had some thin deli ham, you could dice it up instead of grinding.
I made it with pre-cooked bacon crumbles (not baco-bits) that I keep in my freezer.Would I make it again? Probably will, next time there are left-over waffles if I'm in the mood for this kind of dish.