Ingredients:

  • 11 Frozen Belgian Waffles, toasted and cubed
  • 2 tbsp Melted Grass-Fed Butter
  • 1.5 lbs Chicken Breast Tenders, air-fried and bite-sized
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 6 Large Eggs
  • 1 cup Unsweetened Almond Milk
  • 1/2 cup Non-fat Plain Greek Yogurt
  • 1/3 cup Pure Maple Syrup
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 1 cup Shredded Sharp White Cheddar

Instructions:

  1. Toast the frozen waffles on the highest setting twice until mahogany-colored and hard. Cut into 1-inch squares to create a moisture barrier.
  2. Dice the waffles into 1 inch cubes and toss them in a large bowl with 2 tbsp Melted Grass Fed Butter.
  3. Prep 1.5 lbs Chicken Breast Tenders by air frying until the coating is shatter crisp and internal temp hits 165°F.
  4. Slice the chicken into bite-sized chunks and toss with 1 tsp Smoked Paprika and 1/2 tsp Garlic Powder.
  5. Grease a 9x13 inch baking dish. Layer half of the toasted waffle squares, followed by the crispy air-fried chicken pieces. Sprinkle with half of the shredded cheddar cheese, then top with the remaining waffle pieces.
  6. In a large mixing bowl, whisk together the eggs, almond milk, Greek yogurt, maple syrup, salt, and pepper until uniform.
  7. Pour the custard mixture slowly over the casserole, ensuring even saturation. Sprinkle the remaining cheddar cheese on top.
  8. Bake at 375°F (190°C) for 35 minutes until the cheese is bubbling, the waffles are golden-brown, and the center is set.