This Waffle Breakfast Casserole with Berries comes together quickly and is so delicious. It’s perfect for your weekday family breakfast or weekend brunch. The buttery brown sugar pecan topping is to die for!
I have to say breakfast is one of my favorite meals. In fact I love it so much, I often enjoy it for lunch or dinner as well.
I love my breakfasts sweet or savory. I really don’t have a preference.
Today’s Waffle Breakfast Casserole with Berries is a sweet option that I absolutely LOVE! I’m a waffle lover, a strawberry and blueberry lover and a pecan lover, so this casserole checks all the boxes.
Why You’ll Love this Recipe
Casseroles are so easy to throw together. You can prep this one an hour ahead of time or even the night before and just bake the day of.
The topping? Sooooo good. If you’ve ever tried Paula Deen’s french toast casserole it’s along the same lines as that topping, and boy is it incredible. I just scaled back the butter and sugar a smidge.
I love the added berries here. When this baby is baking, your kitchen is going to smell amazing.
Ingredients You’ll Need
- thick cut waffles (I use Eggo)
- half and half
- large eggs
- light brown sugar
- vanilla extract
- ground cinnamon
- salt
- strawberries
- blueberries
- unsalted butter
- pecan halves
- light corn syrup
Step-By-Step Instructions
The first step is to combine all topping ingredients in a small bowl and mix together with a rubber spatula until well combined. Set aside.
The second step is to spray a 9X13 baking dish with nonstick baking spray and set aside. Then you’ll toast your thick cut waffles until crisp and lightly browned and add to your prepared baking dish in two rows (as pictured).
The third step is to whisk together your half and half, eggs, light brown sugar, vanilla extract, cinnamon and salt until well combined. Pour the egg mixture over your toasted waffles and gently press the waffles down into the egg mixture. Sprinkle the waffles with your berries. Cover the dish with foil and refrigerate for one hour.
The last step is to remove the casserole from the fridge and spread the butter/pecan mixture evenly on top of the waffles. Bake uncovered for 45-50 minutes or until a knife inserted near the center of the casserole comes out clean. Let the casserole stand for 10 minutes before cutting and serving. Serve with maple syrup, if desired.
Breakfast casseroles are so simple to make. We love them for holidays, but they’re also great for a delicious hot weekday breakfast for the kiddos before school.
This casserole is perfect for your Valentine this year too. I know I’d love to wake up to this one. It’s such a treat!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Waffle Breakfast Casserole with Berries
You can also make the casserole the night before and refrigerate overnight covered with foil. If you choose to do that, make the topping the day of and spread on top of the waffles just before baking.
More Delicious Breakfast Recipes to Enjoy
Ham and Vegetable Has Brown Breakfast Casserole
Waffle Breakfast Casserole with Berries
Print Recipe Pin RecipeIngredients
Topping
- 1/2 cup (one stick) unsalted butter, room temperature
- 2/3 cup light brown sugar, firmly packed
- 2/3 cup pecan halves, chopped
- 1/2 tsp. ground cinnamon
- 1 Tbsp. light corn syrup
Waffle Casserole
- 12 Eggo Thick Cut Waffles
- 2 cups half and half
- 7 large eggs
- 1/2 cup light brown sugar, firmly packed
- 2 tsp. vanilla extract
- 1 tsp. ground cinnamon
- pinch salt
- 3/4 cup strawberries, quartered
- 3/4 cup fresh blueberries
Instructions
Topping
- Combine all topping ingredients in a small bowl and mix together with a rubber spatula until well combined. Set aside.
Waffle Casserole
- Spray a 9X13 baking dish with nonstick baking spray and set aside. Toast your thick cut waffles until crisp and lightly browned and add to your prepared baking dish in two rows (as pictured).
- In a large bowl, whisk together your half and half, eggs, light brown sugar, vanilla extract, cinnamon and salt until well combined. Pour the egg mixture over your toasted waffles and gently press the waffles down into the egg mixture. Sprinkle the waffles with your berries. Cover the dish with foil and refrigerate for one hour.
- Preheat oven to 350 degrees.Remove the casserole from the fridge and spread the butter/pecan mixture evenly on top of the waffles. Bake uncovered for 45-50 minutes or until a knife inserted near the center of the casserole comes out clean. Let the casserole stand for 10 minutes before cutting and serving. Serve with maple syrup, if desired.
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