Overnight Blueberry Waffle Bake

Prepare this Overnight Blueberry Waffle Bake the night before, bake in the morning, and wake up your family with this easy, delicious breakfast bake.

In our home, we are breakfast lovers. All of my kids love a warm breakfast. While I do as well, sometimes it takes more work than I have the energy for. You know what I mean? So I love creating bakes that make my life easier and that the kids love.

My friend Heather from Well Floured recently posted this amazing Overnight Pancake Casserole. Oh. My. Goodness! It is amazing! You need that recipe in your life.

The other night I was dreading the morning routine with 11 hungry children, so I thought I should make a casserole. We didn’t have any bread (shocking, I know) and I didn’t want to take the time to make pancakes, so I looked around for what I had. Oh, yes, I have some Gluten-Free Eggo Waffles in the freezer. So I wanted to try making a casserole using them.

This is what I came up with, inspired by my friend Heather’s recipe. Oh, and it was amazing! Here is the wow factor in this recipe: You can start off the day with this waffle bake even if you are gluten-free without sacrificing taste while still having a classic & simple breakfast dish.

I added blueberries to give it that fresh fruity taste & look. A crumble on top ties this dish all together. I was a little nervous of what the kids would think, and you know what, they loved it! I was delighted. It was easy enough to throw together in less than 10 minutes, then I stuck it in the oven the next morning and it was ready to go.

Simple, delicious, and kid-approved. Breakfast can’t get much better than that.
Enjoy! XOXO San

How do you make Overnight Blueberry Waffle Bake?

Let waffles sit at room temperature for 5 minutes. Cut waffles in half.

In an 8×10 baking pan place each waffle half cut side down. There should be two rows of 10 waffle halves.

Pour the blueberries over the waffles, push berries in between waffles if you desire.

In a bowl or large measuring cup combine milk, brown sugar, beaten eggs, cinnamon, and nutmeg. Whisk until well combined. Pour egg mixture over prepared waffles, lightly press down waffles into the egg mixture, so that each part of the waffle gets wet.

Cover and set in the refrigerator overnight. If in a pinch let it sit for 4 hours, and it still comes out great.

The next morning uncover dish. Preheat oven to 350 degrees. Make crumb topping while heating.

In a small mixing bowl melt butter in microwave, stir in maple syrup. Add in flour, brown sugar, cinnamon, and nutmeg. Mix together until it resembles coarse crumbs. Sprinkle over waffles.
Place in oven and bake 50-55 minutes.

While it is baking make glaze. In a small bowl combine all of the glaze ingredients and stir together until smooth, set aside.

Remove from oven and drizzle glaze over the bake. Serve immediately.

 If you love this breakfast bake, be sure to try my amazing Overnight Coconut Cinnamon Pecan French Toast Casserole, it is a family favorite!

Don’t forget to pin this to your favorite Pinterest board to save for later!

Overnight Blueberry Waffle Bake

Prep: 10 minutes mins

Cook: 55 minutes mins

Total: 1 hour hr 5 minutes mins

Servings: 6 -8

Calories: 474 kcal

Prepare this Overnight Blueberry Waffle Bake the night before, bake in the morning, and wake up your family with this easy, delicious breakfast bake.

ByBy: Sandra

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Ingredients

 

• ▢ 10 waffles I used Eggo’s Gluten-Free Waffles
• ▢ 1 pint fresh blueberries
• ▢ 1 1/2 cups non-fat milk
• ▢ 2 tablespoon light brown sugar
• ▢ 4 eggs
• ▢ 1/2 teaspoon cinnamon
• ▢ pinch nutmeg

Crumb Topping

• ▢ 1/2 cup flour
• ▢ 1/4 cup brown sugar
• ▢ 1 tsp cinnamon
• ▢ Pinch nutmeg
• ▢ 3 tablespoons butter melted
• ▢ 1 tablespoon maple syrup

Glaze

• ▢ 1/2 cup powdered sugar
• ▢ 1/4 - 1/2 teaspoon maple extract vanilla would work as well
• ▢ 2 teaspoons milk
• ▢ 1 tablespoon butter melted

Instructions

 

• Let waffles sit at room temperature for 5 minutes. Cut waffles in half. In a 8x10 baking pan place each waffle half cut side down. There should be two rows of 10 waffle halves.
• Pour the blueberries over the waffles, push berries in between waffles if you desire.
• In a bowl or large measuring cup combine milk, brown sugar, beaten eggs, cinnamon and nutmeg. Whisk until well combined. Pour egg mixture over prepared waffles, lightly press down waffles into the egg mixture, so that each part of the waffle gets wet.
• Cover and set in the refrigerator overnight. If in a pinch let it sit for 4 hours, and it still comes out great.
• The next morning uncover dish. Preheat oven to 350 degrees. Make crumb topping while heating.
• In a small mixing bowl melt butter in microwave, stir in maple syrup. Add in flour, brown sugar, cinnamon and nutmeg. Mix together until it resembles coarse crumbs. Sprinkle over waffles.
• Place in oven and bake 50-55 minutes. 
• While it is baking make glaze. In a small bowl combine all of the glaze ingredients and stir together until smooth, set aside.
• Remove from oven and drizzle glaze over the bake. Serve immediately.

Notes

Total time does not include the time the bake sits overnight. Recipe adapted from Heather’s French Press Homemade waffles would work as well, but not thick waffles, there is not enough liquid for them to absorb. You will need to use thin waffles.

NUTRITION

Calories: 474kcalCarbohydrates: 71gProtein: 11gFat: 16gSaturated Fat: 7gCholesterol: 145mgSodium: 416mgPotassium: 277mgFiber: 3gSugar: 37gVitamin A: 1445IUVitamin C: 7.7mgCalcium: 254mgIron: 5.2mg

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