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Streusel-Topped Blueberry Waffle Casserole

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
  • Total Time
    Prep: 30 min. + chilling Bake: 40 min. + standing
  • Makes
    12 servings


  • 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
  • 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


  • 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.
  • In a large bowl, whisk eggs, milk, melted butter, vanilla and cinnamon until blended; pour over waffles. Refrigerate, covered, overnight.
  • 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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