Tag Archives: Breakfast Casserole

Maple Bacon Waffle Bake


 Maple Bacon Waffle Bake is great for breakfast, dinner or brunch and would be perfect for Christmas monring.


6 Waffles
12 oz Bacon
6 Egg Yolks
1/2 teaspoon Salt
1 1/2 Cups Milk
1 Cup Whipping Cream
1/2 Cup Real Maple Syrup
1 teaspoon Vanilla Extract



Preheat oven to 375°F and lightly grease a casserole dish.

If using frozen waffles, toast them until crispy.  If preparing homemade waffles, cook them until crispy before assembling this dish.  Break the waffles into 1 inch pieces.

Cut the bacon into 1-2 inch pieces and cook on medium heat until crispy.  Drain on paper towels.

Beat together egg yolks, salt, milk, whipping cream, maple syrup and vanilla in a large bowl.  Add waffle pieces and bacon.  Fold together until evenly moistened.  Most of the liquid will absorb.

Pour mixture into baking dish and cover with foil.  Bake for 1 hour.  Uncover during the last 10 minutes.

Yield: 6-8 Servings

-Recipe from Betty Crocker-

Breakfast Enchiladas


Enchiladas for breakfast!  It’s amazing!  I actually made these as a breakfast for dinner meal.  Breakfast Enchiladas can really be eaten any time of the day.  Enjoy!



2 Cups Cubed Ham
4 Green Onions, sliced
2 1/2 Cups Shredded Cheddar Cheese
10 Flour Tortillas (8 inch)
2 Cups Half-and-Half
6 Eggs
1 Tablespoon Flour
Salsa, for serving


In a large bowl, combine ham, green onions and 2 cups shredded cheese.  Place 1/3 Cup of the ham mixture in each tortilla.  Roll each tortilla and place seam side down in a casserole dish.

Whisk together half-and-half, eggs and flour.  Pour over the rolled tortillas.  Cover and refrigerate overnight.

The next morning, preheat oven to 350°F.

Bake until almost set, about 30 minutes. Sprinkle with cheese and bake another 10 minutes.

Serve with salsa.

Serves: 4-6

French Toast Casserole with Sticky Pecan Bottom


I made this french toast casserole for brunch today.  Everyone loved it!  The best part is the sticky pecan deliciousness on the bottom! Yum.  This recipe was just what I was looking for and it turned out better than expected.  This is an overnight breakfast casserole, so you will stick it in the fridge the night before.

Sticky Pecan Bottom-
1/4 cup butter  (1/2 stick)
1/4 cup brown sugar
2 Tablespoons honey
1/2 teaspoon cinnamon
1/4 cup chopped pecans

1  loaf French bread (buy the already sliced loaf to save time)

1 1/2 cups milk
6 large eggs
1/4 cup sugar
1 teaspoons cinnamon
1/2 teaspoon nutmeg
2 Tablespoons butter, melted

Topping (Put on in the morning):
1 Tablespoon sugar
1 Tablespoon brown sugar
1/2 teaspoon cinnamon

Spray a pie plate with non-stick cooking spray.

Combine 1/4 cup butter, 1/4 cup brown sugar, honey and cinnamon in a small bowl.  Microwave at 10 second intervals, stirring in between, until melted together.  Stir in the pecans and pour into the prepared pie plate.  Spread around evenly.

Arrange the bread slices standing up in the pan so they are still mostly a loaf form. (See picture below)

Whisk together the milk, eggs, sugar, cinnamon, nutmeg and melted butter.  Pour this mixture over the bread slices, making sure to get it between the slices.  Press the slices of bread down to make sure everything gets moist.  Cover with plastic wrap and place in the refrigerator overnight.

In The Morning:

Combine the sugar, brown sugar and cinnamon together in a small bowl.  Remove the plastic wrap and sprinkle the cinnamon sugar mixture on top.

Place in the oven and set it to 350°F.  Bake until bubble and slightly crispy on top, about 45-60 minutes.

Serve with raspberries and whipped cream.

Serves: 4-6 (This recipe can be doubled to serve 8-12 and baked in a 9X13 casserole dish for the same amount of time)