Chicken & Waffle Brunch Bake

Here's a delicious, easy take on a southern brunch classic. Pass the syrup!


  •  Canola oil for spraying baker
  • 1 pkg (10.9 oz or 248 g) frozen mini waffles
  • 8 oz (250 g) fully cooked breakfast-style chicken or turkey sausage
  • 3   green onions
  • 12   eggs
  • 1 cup (250 mL) milk
  • ½ tsp (2 mL) salt
  • ¼  tsp (1 mL) black pepper
  • ½ cup (125 mL) pure maple syrup
  • ¼-½ tsp (1–2 mL) hot sauce (optional)


  1. Preheat the oven to 425°F (220°C). Spray or brush the Stone Rectangular Baker with oil.
  2. Break each waffle into four pieces and place in the baker, overlapping slightly.

  3. Cut the chicken sausage and green onions into chunks, then coarsely chop them with the Food Chopper.
  4. Combine the sausage, onions, eggs, milk, salt, and pepper in a large mixing bowl. Mix well and pour over the waffles.
  5. Bake for 18-20 minutes or until it's set, and a knife inserted near the center comes out clean.

  6. Microwave the maple syrup and hot sauce (if desired) in a small microwave-safe bowl on HIGH for 30–45 seconds.

  7. Remove the baker from the oven; let it cool slightly before cutting it into 16 squares. Drizzle each square with warm syrup.


  • 16  servings

Nutrients per serving:

Calories 160, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 155 mg, Sodium 340 mg, Carbohydrate 16 g, Fiber 0 g, Protein 9 g

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