Preheat your oven to 350°F (175°C) and grease a 7×9 or 8×8-inch casserole dish.

Toast the frozen waffles in a toaster or oven until lightly crisped, about 3-5 minutes, then cut into bite-size pieces.

Warm the popcorn chicken in the microwave for 1-2 minutes, then cut into 1-inch pieces.

Layer the chopped waffle pieces in the greased casserole dish, then scatter the diced popcorn chicken on top.

In a mixing bowl, whisk together the eggs, milk, and maple syrup. Optionally, add salt or cinnamon.

Pour the egg mixture evenly over the waffles and chicken, gently pressing down to absorb the custard.

Bake uncovered for 50-60 minutes until golden brown and center is set.

Let cool for about 5 minutes before serving. Drizzle with more maple syrup if desired.