A warm and satisfying breakfast casserole featuring crispy chicken tenders, toasted waffles, and a maple-infused custard. Finished with hot honey, it’s a crowd-pleasing favorite perfect for brunch or holidays.
Ingredients
6 Belgian waffles, toasted and cubed
10 frozen chicken tenders, baked and chopped
6 large eggs
1 cup whole milk
1/2 cup heavy cream
1/3 cup pure maple syrup
1 1/2 cups sharp cheddar, shredded
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne pepper
2 tbsp melted butter
1/4 cup hot honey (plus extra for serving)
Instructions
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Preheat oven to 350°F and grease a 9×13-inch baking dish.
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Toast and cube the waffles. Cook and chop the chicken tenders.
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Layer half of the waffles, chicken, and cheese in the dish. Repeat the layers.
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In a bowl, whisk eggs, milk, cream, syrup, salt, pepper, and cayenne.
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Pour the custard over the layers and press down gently.
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Cover and chill for at least 1 hour or overnight.
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Let sit at room temperature for 20 minutes before baking.
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Bake covered for 30 minutes. Uncover, add melted butter, and bake 20–25 more minutes.
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Let cool for 10 minutes before slicing.
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Drizzle with hot honey before serving.