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Noah’s school bus comes SUPER early each morning. Like, I’m back home before 7:30 (that’s A.M., guys).
Which is fine, but it means that breakfast has to be no-fuss, kid-friendly and – fingers crossed – filling and nutritious.
And while from-scratch pancakes and to-order omelettes are perfectly reasonable weekend requests, Wednesday mornings demand a breakfast that is…………streamlined.
Which is why I’m a fangirl for the overnight breakfast bake:
While most casseroles of this type incorporate cubes of bread, I decided to switch things up by using Eggo waffles. Noah loves waffles, and this was a chance to dress them up and make for a more filling and nutritional breakfast to boot.
I went to my local Target and picked up a few boxes of Eggo whole grain waffles (be sure to check out Kellogg’s Back to School packaging and great on-pack offers in store at Target):
I substituted the usual sugary streusel-crumb topping for a layer of sliced apples – they went in raw and couldn’t have been easier to prepare; just a quick toss with a little brown sugar, lemon juice and butter.
Finally, I got my autumn on with the addition of canned pumpkin and pumpkin pie spice to the egg-milk mixture. Canned pumpkin is fat-free and full of Vitamin A, giving this breakfast some seasonal flavor and a nutritional boost too (see? winning!).
And best of all, the whole thing went into the fridge overnight, baking up in the morning to a heavenly smelling kitchen and a warm, delicious meal to start the day.
This is a super versatile dish, needing only one bowl and working beautifully with any type of Eggo waffle (even gluten-free!). Of course you can substitute your favorite fruit for the apples too.
The only thing that’s not optional?
Well, maple syrup, of course.
one box (10) Eggo waffles, baked in a 450 oven for 10 minutes and cut into bite-sized squares
8 large eggs
2 cups low-fat milk
1 cup canned pumpkin
4 tablespoons brown sugar, divided
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
4 apples, peeled, cored and cut into thick slices
3 tablespoons butter, melted
1 tablespoon lemon juice
Grease a 9 x 13 baking pan – place the waffle pieces evenly across the bottom.
In a large bowl whisk the eggs, milk, pumpkin, 2 tablespoons brown sugar, pumpkin pie spice and vanilla. Pour evenly over the waffle pieces. Wipe out the bowl and combine the apple slices, melted butter, lemon juice and remaining 2 tablespoons brown sugar. Scatter apples evenly atop the pan, cover tightly and refrigerate overnight.
Uncover pan and place in a pre-heated 350 degree oven for an hour, or till golden brown. Let cool slightly and cut into squares. Serve immediately (leftovers can be wrapped in foil and kept in the fridge – they re-heat beautifully).
This delicious recipe brought to you by Sheri Silver