Bacon, Egg, and Waffle Breakfast Bake

by KNOW TEAM October 08, 2018

grain-free waffle breakfast bake

Step up your brunch game with this potluck-friendly casserole, packed to the gills with all of our favorite breakfast foods: bacon, eggs, peppers and, of course, KNOW Better Waffles and Syrup.

Serves 6 to 8


1 1/2 cups whole milk
1 cup heavy cream
1/2 cup KNOW Better Syrup
6 large egg yolks
1 teaspoon vanilla
1/2 teaspoon salt
6 KNOW Better Waffles, toasted and sliced into 1-inch squares
2 red bell peppers, diced
1/4 cup thinly sliced green onions
8 to 10 slices bacon, cooked and broken into 1-inch squares
1 tablespoon unsalted butter, melted


    In a large bowl, whisk together the milk, cream, syrup, egg yolks, vanilla, and salt. Add the waffle pieces, red pepper, green onion, and bacon. Stir well so that the waffles are evenly coated in the milk mixture. Let sit at room temperature until much of the liquid is absorbed, 30 minutes to 1 hour.

    Heat oven to 375 degrees. Lightly grease one 10- by 6-inch (1 1/2-quart) glass baking dish with butter or nonstick oil spray.

    Transfer the soaked casserole mixture to the prepared baking dish, pressing the mixture down firmly into the dish. Cover tightly with foil and bake until a knife inserted into the center comes out clean, 50 to 60 minutes, removing the foil during the last 10 minutes of baking.

    Brush the top with melted butter, cut into squares, and serve.

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