Okay lovely people, I know you came here for a recipe, but sometimes you get a little more than you bargained for. #sorrynotsorry
This month’s The Recipe ReDux’s is focusing on healthy holiday desserts to share with loved ones and I’m all about a recipe that can double as a breakfast staple or sweet treat! Enter, Blueberry Waffle Overnight Waffle Bake. *droool*
Time: 15 minutes hands on, 60 minutes bake
8 gluten-free frozen waffles
1 1/2 cups wild frozen blueberries
8 large eggs
1 1/2 cups unsweetened plant based milk of choice (I love Ripple Milk)
1/4 cup maple syrup (plus extra for drizzling, if desired)
1 tsp vanilla extract
1 tsp cinnamon
1.) Break 4 frozen waffles in halves and arrange on bottom of a medium sized (8X8 or 9X9 works well) greased baking dish.
2.) Sprinkle 3/4 cup of frozen wild blueberries on top of waffles.
3.)Beat eggs and mix with almond/coconut milk, vanilla, maple syrup and cinnamon. Pour half over waffle and blueberry layer.
4.) Repeat with layer of 4 frozen waffles (8 halves), 3/4 cup wild blueberries and remaining half of egg mixture.
5.) Cover and refrigerate overnight*.
6.)Preheat oven to 350. Bake for approximately 60-70 minutes or until middle is set and toothpick or knife comes out clean. Enjoy!
*Let sit in fridge for minimum of 2 hours before baking, if not able to sit overnight.