Description
This Chicken & Waffles Breakfast Bake combines tender shredded chicken with fluffy waffle batter, cheese, and a touch of maple syrup for a cozy, comforting morning dish. Baked to golden perfection, this casserole-style breakfast is perfect for feeding a crowd or enjoying a hearty family brunch.
Ingredients
Scale
Chicken & Waffle Bake Ingredients
- 2 cups cooked chicken, shredded
- 4 cups waffle mix
- 2 cups milk
- 4 large eggs
- 1 cup shredded cheese
- 1/2 cup maple syrup
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the breakfast casserole evenly.
- Mix the Batter: In a large bowl, combine the waffle mix, milk, eggs, salt, and pepper. Stir until just combined to form the waffle batter base.
- Add Chicken and Cheese: Fold in the shredded cooked chicken and half of the shredded cheese into the batter to evenly distribute flavors.
- Prepare Baking Dish: Grease a baking dish thoroughly to prevent sticking, then pour in the batter mixture, spreading it evenly.
- Top with Cheese and Maple Syrup: Sprinkle the remaining shredded cheese over the top, then drizzle the maple syrup evenly across the surface for a sweet finish.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
- Cool and Serve: Allow the bake to rest and cool for a few minutes after removing from the oven before slicing and serving.
Notes
- Use cooked chicken from leftovers or rotisserie chicken for convenience.
- Choose your favorite shredded cheese such as cheddar or mozzarella for variation.
- Maple syrup adds a classic sweet contrast; substitute with honey if preferred.
- Ensure the baking dish is well-greased to avoid sticking.
- Check doneness by inserting a toothpick into the center; it should come out clean.
- Leftovers can be refrigerated and reheated for a quick breakfast.
