Overnight Blueberry Waffle Breakfast Casserole
🫐😋 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!
Servings: 1 8x8-inch pan
Calories: 422cal
Ingredients
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
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.
Storage: Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days. Reheat gently as desired.
Nutrition
Serving: 1 | Calories: 422cal | Carbohydrates: 59g | Protein: 9g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 117mg | Sodium: 484mg | Fiber: 2g | Sugar: 31g
