Waffle Breakfast Casserole with Berries
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!
Servings: 8 servings
Ingredients
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.