Overnight Blueberry Waffle Breakfast Casserole

Name: Overnight Blueberry Waffle Breakfast Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 8x8-inch pan
Ingredients: 8 frozen blueberry waffles; 4 ounces cream cheese; 2 tablespoons light brown sugar; 1 cup fresh blueberries; ¼ cup unsalted butter; 4 large eggs; ½ cup milk; 3 tablespoons granulated sugar; 1 teaspoon vanilla extract; ½ teaspoon ground cinnamon; ¼ cup light brown sugar; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 teaspoon ground cinnamon; 1 cup confectioners’ sugar; 1 tablespoon light corn syrup; 1 tablespoon water

User Reviews

4.5

33 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
1 8x8-inch pan
Calories
422 kcal
Course
Breakfast
Cuisine
American

Overnight Blueberry Waffle Breakfast Casserole

Jade Rice

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🫐😋 Chopped blueberry frozen waffles are layered with a brown sugar and cream cheese mixture before adding MORE blueberries! A creamy CUSTARD mixture is poured over top, followed by a buttery brown sugar streusel topping. There’s so much TEXTURE and FLAVOR in every bite of this MAKE-AHEAD breakfast casserole!

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Ingredients

Servings

Casserole Base

8 frozen blueberry waffles thawed, and cut into 1-inch pieces, divided (plain waffles may be substituted)
4 ounces cream cheese softened (I used lite)
2 tablespoons light brown sugar packed
1 cup fresh blueberries
¼ cup unsalted butter melted
4 large eggs
½ cup milk (or half and half; a non-dairy alternative may be substituted)
3 tablespoons granulated sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Streusel Topping

¼ cup light brown sugar packed
3 tablespoons unsalted butter softened
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon

Glaze

1 cup confectioners’ sugar
1 tablespoon light corn syrup (helps keep the glaze softer)
1 tablespoon water

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Instructions

Make-Ahead Assembly

Line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
Chop the waffles and add about 60% (5 waffles) to the prepared pan. Reserve remainder; set aside.
To a medium bowl, add the cream cheese, brown sugar, and beat with a handheld electric mixer on medium-high speed until combined and fluffy, about 2 minutes.
Drop cream cheese mixture by rounded tablespoons evenly distributed over the waffles.
Evenly scatter the blueberries.
Evenly top with the reserved waffles; set aside.
To a medium, microwave-safe bowl add the butter and heat on high power to melt, about 1 minute. Wait momentarily so you don’t scramble the eggs.
Add the eggs, milk, granulated sugar, vanilla, cinnamon, and whisk to combine. Evenly pour mixture over the waffles. Cover and refrigerate overnight.
On the morning of baking, preheat oven to 350F, remove pan from fridge, and uncover it.

When Ready to Bake

Streusel Topping: To a medium bowl, add the brown sugar, butter, flour, cinnamon, and cut the butter into the dry ingredients using two forks until crumbs form. There will be a mixture of pea-sized crumbs and sandy bits. Evenly turn streusel out over the waffles.
Bake uncovered for about 40 minutes, or until top is set and lightly golden brown. Allow waffles to cool in pan on a wire rack for about 15 minutes. While cooling, make the glaze.
Glaze: To a medium bowl, add the confectioners’ sugar, corn syrup (milk or water may be substituted noting glaze will set up harder and crustier), water, and whisk until smooth and combined. Evenly drizzle glaze over waffles.

Notes

Blueberries: I have only tried the recipe with fresh rather than frozen berries and can’t speak to the results with frozen.
Blueberries: I have only tried the recipe with fresh rather than frozen berries and can’t speak to the results with frozen.
Storage: Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days. Reheat gently as desired.
Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days. Reheat gently as desired.

Nutrition Information

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Serving 1 Calories 422kcal (21%) Carbohydrates 59g (20%) Protein 9g (18%) Fat 17g (26%) Saturated Fat 7g (35%) Polyunsaturated Fat 9g Cholesterol 117mg (39%) Sodium 484mg (20%) Fiber 2g (8%) Sugar 31g (62%)

Nutrition Facts

Serving: 18x8-inch pan

Amount Per Serving

Calories 422 kcal

% Daily Value*

Serving	1
Calories	422kcal	21%
Carbohydrates	59g	20%
Protein	9g	18%
Fat	17g	26%
Saturated Fat	7g	35%
Polyunsaturated Fat	9g	53%
Cholesterol	117mg	39%
Sodium	484mg	20%
Fiber	2g	8%
Sugar	31g	62%