There’s nothing better than prepping a breakfast or brunch recipe the night before, going to bed, and waking up and all you need to do is bake it.
That’s called a delicious, easy-breezy morning.
This is one of the best things I’ve made in ages and definitely one of my favorite recipes of 2016. Seriously so, so good.
It’s like dessert for breakfast. No wonder I’m in serious love with it.
The breakfast bars start with frozen blueberry waffles. I love scratch waffles but for ease, frozen wins.
Chopped waffles are layered with a brown sugar and cream cheese mixture before adding blueberries, more waffles, and pouring a milky, buttery egg mixture over the top.
On the morning you bake it add a buttery, cinnamon and brown sugar streusel topping. I have a major thing for streusel and crumble toppings and loved it here.
There’s so much texture and flavor in every bite. Juicy blueberries, soft yet chewy waffles, a crumbly streusel for subtle crunch, and a sweet glaze to boot. I can’t wait to make this for my next brunch because I know it will be a major hit.
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Overnight Blueberry Waffle Breakfast Bars
There’s nothing better than prepping a breakfast or brunch recipe the night before, going to bed, and waking up and all you need to do is bake it. It’s one of the best breakfasts ever and like eating dessert for breakfast. Chopped blueberry frozen waffles are layered with a brown sugar and cream cheese mixture before adding blueberries, more waffles, and pouring a milky, buttery egg mixture over the top as well as a buttery, cinnamon and brown sugar streusel topping. There’s so much texture and flavor in every bite. Juicy blueberries, soft yet chewy waffles, a crumbly streusel for subtle crunch, and a glaze to boot.
- 8 frozen blueberry waffles, thawed, and cut into 1-inch pieces (plain waffles may be substituted); divided
- 4 ounces cream cheese, softened (I used lite)
- 2 tablespoons light brown sugar, packed
- 1 cup fresh blueberries
- 1/4 cup (half of 1 stick) unsalted butter, melted
- 4 large eggs
- 1/2 cup milk or half-and-half (I used unsweetened cashewmilk)
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 cup light brown sugar, packed
- 3 tablespoons unsalted butter, softened
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1 cup confectioners’ sugar
- 1 tablespoon light-colored corn syrup (helps keep the glaze softer)
- 1 tablespoon water
- Waffles – 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. Note – I have only tried the recipe with fresh rather than frozen berries and can’t speak to the results with frozen.
- 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.
- Streusel – 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.
- Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days. Reheat gently as desired.
Amount Per Serving: Calories: 422Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 117mgSodium: 484mgCarbohydrates: 59gFiber: 2gSugar: 31gProtein: 9g
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Hi Averie! Thanks for this recipe, it came just in time for us because we’re having some friends over for a barbecue tomorrow, and Lord knows some will need to stay the night. ;) How early do you suppose I can make this and put it in the fridge for the next day? Thanks for sharing this recipe!
Now is fine :) It’s one of those very forgiving recipes. I’d say 18-24 hours in advance is fine. Enjoy and LMK how it turns out!
Wonderful, thank you so much for letting me know! I’ll report back! :)
Yes LMK how it goes please!
Averie, this was absolutely amazing! Big hit with our guests! :) I put it together at about noon on Saturday and baked it Sunday morning at 8. It was perfect! I’m doubling the streusel next time! ?
I’m so glad it was a big hit, that’s wonderful to hear! Thanks for sharing the feedback!
I love these breakfast bars! My little man likes Eggo’s Blueberry waffles, so I know he will enjoy this, too.
Love this breakfast casserole idea, and it’s hard NOT to have a major thing for streusel and crumble toppings! They make everything just that much better. Definitely want to try this recipe the next time I have house guests! So easy with the frozen waffles!
So easy and would be perfect for entertaining! The make-ahead factor is nice too!
hey girl these look so yummy!
What an amazing idea! I went on an Eggo buying binge a year or so ago and then Jordan stopped eating them. I’m totally doing this with them!
No way, that’s amazing! What are the odds you have Eggos come out the wazoo!? Seriously try this recipe. It’s beyond decadent, amazing, and the pictures don’t do it justice. If you try it, please LMK what you think!
Gorgeous!!! And such a clever idea with the waffles!! What a fun breakfast….or dessert!!
Dessert for breakfast is always a winner but I could eat these any time. They look so good and I’ve never seen frozen waffles used this way. I’ve made a savory egg casserole and overnight french toast before but this looks even better!!
I’ve never really used frozen waffles much either in baking but gave it a whirl here and this was SO good. Your savory egg casserole and overnight french toast both sound like a great way to use them, too!
Once you put streusel or crumb on anything and top it with glaze, it becomes the best thing ever. The fact that it also becomes breakfast in this scenario is massively exciting. I can see why this is in your “best of” category!