Streusel-Topped Blueberry Waffle Casserole

Total Time:Prep: 30 min. + chilling Bake: 40 min. + standing

Recipe by Joan Hallford, North Richland Hills, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

I had company coming and needed a new breakfast casserole, so I made up this nutty idea using waffles. My neighbors and husband were happy taste testers. —Joan Hallford, Fort Worth, Texas

TEST KITCHEN APPROVED

Streusel-Topped Blueberry Waffle Casserole

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Yield:12 servings
Prep:30 min
Cook:40 min
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Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup packed brown sugar
  • 15 frozen waffles, thawed and cut into 1-inch pieces
  • 1-1/2 cups fresh or frozen blueberries
  • 8 large eggs
  • 1-1/2 cups 2% milk
  • 6 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • streusel:
    • 1/2 cup packed brown sugar
    • 1/3 cup all-purpose flour
    • 1 teaspoon ground cinnamon
    • 1/4 cup butter, softened
    • 1/2 cup chopped pecans
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Directions

  1. 1
    In a small bowl, beat cream cheese and brown sugar until blended. Place half of the waffle pieces in a greased 13x9-in. baking dish. Drop cream cheese mixture by tablespoonfuls over waffles. Layer with blueberries and remaining waffles.
  2. 2
    In a large bowl, whisk eggs, milk, melted butter, vanilla and cinnamon until blended; pour over waffles. Refrigerate, covered, overnight.
  3. 3
    Preheat oven to 350°. Remove casserole from refrigerator while oven heats. In a small bowl, mix brown sugar, flour and cinnamon; cut in butter until crumbly. Stir in pecans; sprinkle over top. Bake, uncovered, 40-45 minutes or until set and top is golden. Let stand 10 minutes before serving.

Nutrition Facts

1 piece: 446 calories, 27g fat (12g saturated fat), 179mg cholesterol, 490mg sodium, 41g carbohydrate (20g sugars, 2g fiber), 10g protein.
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