Description
A delightful brunch casserole combining chunks of chicken and waffles in a custardy egg base—sweet, savory, and effortlessly crowd‑pleasing.
Ingredients
- 6 Belgian waffles, frozen
- 1½ lb frozen chicken nuggets
- 8 large eggs
- 1⅓ cups half‑and‑half
- 2 tbsp maple syrup (plus extra for serving)
- ½ tsp kosher salt
- ⅛ tsp cayenne pepper
- 4 tbsp melted butter (for drizzling after baking)
Instructions
- Preheat the oven to 350 °F (175 °C). Grease a 9×13‑inch baking dish.
- Lightly toast waffles (about 4 minutes per side), then cut each into 8 pieces and layer them in the dish.
- Cut larger chicken nuggets in half; leave smaller ones whole. Distribute among the waffle pieces.
- Whisk together eggs, half‑and‑half, maple syrup, salt, and cayenne until slightly frothy. Pour evenly over the chicken and waffles. Let sit for 15 minutes to soak.
- Bake covered for about 1 hour (uncover halfway through) until eggs are set and the top is golden brown.
- Let rest for 5–10 minutes, then drizzle with melted butter and additional maple syrup before serving.
Notes
- Toasting the waffles beforehand helps them hold up and soak properly.
- Letting the dish rest before baking ensures better custard absorption into the bread‑like waffles. :contentReference
- Variations include using Kodiak Cakes waffles and adding cheeses, chives, or jalapeños (Macro‑Friendly version).
- For a faster, condensed version, use a baked custard mix with shredded chicken, sour cream, and cheddar.
- Prep Time: 10 min (plus 15 min soaking)
- Cook Time: 1 hr
- Category: Casserole / Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 of 8
- Calories: 669 kcal
- Sugar: 5 g
- Sodium: 1071 mg
- Fat: 43 g
- Saturated Fat: 14 g
- Unsaturated Fat: –
- Trans Fat: –
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 320 mg
