Ingredients
For the Waffle Base
- 8 large Waffles Store-bought or homemade with buttermilk and cinnamon.
For the Savory Crunch
- 8 slices Bacon Cooked and chopped.
For the Custard Mix
- 4 large Eggs
- 2 cups Milk Whole milk preferred.
- 1 cup Maple Syrup Plus extra for serving.
- 1 teaspoon Vanilla Extract
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
Optional Add-Ins & Garnishes
- ½ cup Shredded Cheddar Cheese Optional.
- Fresh Berries Strawberries or blueberries enhance the dish.
Equipment
- Oven
- Skillet
- Baking dish
- Mixing bowl
- Whisk
Method
How to Make Maple Bacon Breakfast Casserole
- Preheat Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish with non-stick spray.
- Cook Bacon: Fry the bacon in a skillet until crispy and golden. Drain on paper towels and crumble once cooled.
- Prepare Waffles: Lightly toast store-bought waffles or make homemade waffles, then cut each into quarters.
- Whisk Custard: In a bowl, combine eggs, milk, maple syrup, vanilla, cinnamon, and salt. Whisk until smooth.
- Layer Casserole: Spread half of the waffle quarters in the baking dish, sprinkle with half the bacon, drizzle maple syrup, and add cheese if using. Repeat layers and finish with waffles on top.
- Soak & Rest: Pour custard mixture over the layered waffles. Let sit for 10–15 minutes at room temperature or refrigerate overnight.
- Bake Covered: Tent with foil and bake for 20 minutes, then remove foil and bake for another 15–20 minutes until golden brown.
- Cool & Serve: Allow to rest for 5–10 minutes. Slice and serve warm with extra syrup and berries.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 300IUCalcium: 150mgIron: 2mg
Notes
Optional: Sprinkle chopped nuts over the top before baking for added crunch. Assemble the casserole the night before for easy morning prep.