Recipe Ingredients
- 1 (24-ounce bag) popcorn chicken, cooked according to package directions
- 8 Eggo homestyle waffles, toasted and cut into cubes
- 6 large eggs, beaten
- 3/4 cup half and half
- 1/4 cup maple syrup
- 2 teaspoons sriracha sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dry mustard
- Kosher salt
- Fresh cracked pepper
Recipe Directions
- Preheat over to 350 degrees F.
- Grease a 9 x 13 casserole dish (or, for a deep dish type casserole, use 7 x 11 casserole dish).
- Layer half of the cubed waffles in the bottom of the dish, then top with half of the popcorn chicken. Repeat with the remaining waffles and chicken.
- In a medium bowl whisk together the eggs, half and half, maple syrup, sriracha sauce, salt, and pepper, until combined. Pour the egg mixture evenly over the chicken and waffles.
- Allow the casserole to sit for 30 minutes to allow the waffles to soak up the egg mixture.
- Bake for 25 to 35 minutes, or until the custard is set. If the top begins to brown too much, cover it with tin foil.
- Allow to cool 10 minutes before serving.
- Serve with maple syrup.
