Growing up, it was a Christmas tradition to eat sausage and egg casserole on Christmas morning. My mom would make it every Christmas Eve and leave it in the fridge overnight, ready to hit the oven in the AM. While sausage and egg casserole basically tastes like the holidays to me, I have a little confession: I don’t really love it. Sorry, Mom! Hope you aren’t reading this! 
Not only am I not a huge fan, I know my three year old and husband won’t be super into a spicy sausage egg bake either. And this year, we’ll be in our own little house, just the four of us, on Christmas morning so I wanted to find a casserole dish that I can prep the night before if I want or with little effort on Christmas morning. I couldn’t find just what I was looking for, so I made one up!
Behold, Chicken and Waffle Casserole – perfect for Christmas morning, New Years Day, brunch or just because!
(And you can cheat your way through it in no time flat)
3 boxes of Trader Joe’s frozen Belgian Waffles 
12 Chick Fil A chicken nuggets, chopped into large bites
(you can buy trays of frozen nuggets to have on hand or they keep in the refrigerator for a few days)
6 eggs, beaten
1 1/4 cups whole milk
1/4 cup maple syrup
dash of Cayenne Powder (to taste)
salt and pepper
cooking spray
To Make
Bake the waffles on a sheet pan per the instructions on the box – do not over brown
While waffles are baking, chop chicken nuggets and set aside
In a bowl, whisk together eggs, milk, maple syrup, cayenne and salt and pepper 
| cookie sheet |

Spray the inside of a casserole dish or baking dish with cooking spray
Once the waffles are cooked, break them into small pieces and layer 1/3 at the bottom of the baking dish
layer in half of the chicken nuggets
add another layer of waffles, then nuggets and top with waffles! 
| casserole dish |
Pour the egg mix over the layers
You can let the casserole sit over night in the fridge, for 30 mins or so to soak up some of the egg or pop it right into a preheated 350 degree oven
Bake at 350, uncovered, until the egg mixture is cooked through
In my oven, it took 45 minutes for the center to become firm. 
Serve with maple syrup poured over for those who love it sweet or with a side of honey mustard for those who love to dip! 
This was a hit with my husband and three year old so I think we’ll be making a tradition out it!