Usually, around this time of year, I like to post brunch recipes. Maybe it's because my family always has a giant Easter Brunch, or maybe it's because Brunch always feels like a nice thing to do for Mother's Day. Seems like the perfect thing, right? I mean, who doesn't love a nice Brunch?
Usually, I would go for a nice quiche, or something French toast or bacon and eggs. And yes, definitely scrapple! But this year, I decided to try something a little different.
Have you ever had Fried Chicken with Waffles?
If you've never tried it, it's literally just as it sounds.. Spicy fried chicken, and crispy toasted waffles. And both are drizzled with sweet maple syrup. It's one of those food pairings that sounds odd, but go with me on this one. You get the sweet and toasty vibe from the waffles and syrup, and then you get the salty crispy vibe from the fried chicken, and it just works!
This recipe combines both items in one delicious casserole that comes together in a snap. It's from All Recipes, and I'm already thinking I need to make it for my family's Brunch next year. It's sweet and salty and perfectly delicious. To make it even easier, you just use store bought frozen waffles and a bag of frozen chicken nuggets. Can it get any easier? Even the novice cook can make this one.
I might need to add this one to our usual Brunch menu. It's definitely a keeper!
6 frozen Belgian waffles
1 1/2 pounds frozen chicken nuggets
8 large eggs
1 1/3 cups half-and-half
2 tablespoons maple syrup, plus more
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
4 tablespoons butter, melted
Preheat the oven to 350ºF..
Lightly grease a 9x13-inch baking dish.
Arrange waffles on a baking sheet.
Bake in the preheated oven until lightly toasted on each side, about 4 minutes per side. Remove; cut each waffle into 8 pieces and arrange waffles in the prepared baking dish.
Cut larger chicken nuggets in half, leaving smaller pieces whole, and arrange chicken pieces among the waffles.
Whisk together eggs, half-and-half, 2 tablespoons maple syrup, salt, and cayenne pepper in a large bowl until well combined and slightly frothy. Pour egg mixture over waffles and chicken; cover and let stand 15 minutes to soak before baking.
Bake until eggs are set and top is golden brown, about 1 hour, uncovering halfway through baking time. Let stand 5 to 10 minutes before serving. Drizzle with melted butter and more maple syrup.
1 1/2 pounds frozen chicken nuggets
8 large eggs
1 1/3 cups half-and-half
2 tablespoons maple syrup, plus more
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
4 tablespoons butter, melted
Preheat the oven to 350ºF..
Lightly grease a 9x13-inch baking dish.
Arrange waffles on a baking sheet.
Bake in the preheated oven until lightly toasted on each side, about 4 minutes per side. Remove; cut each waffle into 8 pieces and arrange waffles in the prepared baking dish.
Cut larger chicken nuggets in half, leaving smaller pieces whole, and arrange chicken pieces among the waffles.
Whisk together eggs, half-and-half, 2 tablespoons maple syrup, salt, and cayenne pepper in a large bowl until well combined and slightly frothy. Pour egg mixture over waffles and chicken; cover and let stand 15 minutes to soak before baking.
Bake until eggs are set and top is golden brown, about 1 hour, uncovering halfway through baking time. Let stand 5 to 10 minutes before serving. Drizzle with melted butter and more maple syrup.
Tips:
Don't forget to toast the waffles before adding them to the casserole. That's a key step for hitting that crispy toasty note.
Full Disclosure, I added more maple syrup than the recipe directs. Why? Because I love maple syrup!
Also, I left some of the pieces of waffle sticking out on top, meaning not submerged in the egg mixture... so then hey make their own crispy topping! YUM.
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