This Blueberry Muffin Breakfast Casserole is an easy, creative, fun twist on blueberry muffins. This recipe only requires 3 ingredients, and can be prepped in 15 minutes.
Are you wondering how to warm up on a cold weekend morning in winter, how to change up your weekly meal prep routine, or what to bring to your next brunch party? How about, what to serve with a Mimosa Bar, for Mother’s Day, or Easter Brunch? The answer is this easy, 3-ingredient blueberry breakfast casserole.
Ingredients To Make A Blueberry Muffin Breakfast Casserole
There are three required ingredients and three optional ingredients in this recipe:
- Blueberry muffins (12 minis)
- Eggs (4 large)
- Milk (1/2 cup)
- Pinch of salt (optional)
- Blueberries (1/2 cup) (optional)
- Powdered sugar (1 tsp) (optional)
Equipment To Make A Blueberry Muffin Breakfast Casserole
- Casserole dish (1.5 Q)
- Whisk
- Measuring cups
- Mixing bowl
- Spatula
- Small mesh strainer (if using powdered sugar)
How To Make A Blueberry Muffin Breakfast Casserole
- Tear 12 mini blueberry muffins in half and place in a greased casserole dish.
- Whisk 4 eggs in a medium bowl. Mix in 1/2 cup of milk and a dash of salt (optional).
- Pour the egg mixture over the muffins.
- Cover the casserole with plastic wrap and refrigerate for 2-4 hours.
- Remove the casserole from the refrigerator and top it with an optional 1/4 cup of frozen blueberries (optional).
- Bake for 30-35 minutes in a 350-degree oven, or until the casserole is golden brown.
- Let the casserole sit for 5-10 minutes before serving.
- Top with powdered sugar (optional). Enjoy!
Can This Breakfast Casserole Be Made The Night Before?
Unfortunately, no; because muffins are soft and moist, they shouldn’t sit in liquid for over 6 hours.
How Should I Store Leftover Breakfast Casserole?
You may store the leftover casserole in an air-tight container in the refrigerator for up to four days. To reheat, use the microwave and be careful not to overheat as it will make the casserole dry out.
Can This Breakfast Casserole Be Frozen?
Yes. I recommend wrapping the casserole itself (not the dish) tightly in plastic wrap and then wrapping it in aluminum foil before placing it in the freezer for up to two weeks.
What To Serve With This Breakfast Casserole
- Drinks: coffee, orange juice, mimosa bar
- Fruit: additional blueberries, fresh strawberries
- Protein: turkey sausage, bacon
Blueberry Muffin Breakfast Casserole
Equipment
- Casserole dish
- Whisk
- Measuring cups
- Mixing bowl
- Spatula
- Small mesh strainer (if using powdered sugar)
Ingredients
- 12 mini Blueberry muffins
- 5 large Eggs
- 1/2 cup Milk
Optional
- 1/4 cup Frozen blueberries
- 1 pinch Salt
- 1 tsp Powdered sugar
Instructions
- Grease the bottom of the casserole dish.
- Tear each mini muffin in half and place it in the bottom of the casserole dish.
- Wisk the eggs in a medium mixing bowl. Add in milk and mix to combine. Add in a pinch of salt (if using).
- Pour the egg mixture over the muffins in the casserole dish.
- Loosely cover the casserole dish with cling wrap. Then, using your hands, press the cling wrap onto the muffins so that the muffins can obsorb the egg mixture.
- Refridgerate the casserole for 2-4 hours.
- When ready to cook: remove casserole from refridgerator and let it begin to come to room temperature while the oven is heating to 350 degree.
- Sprinkle 1/4 cup of frozen blueberries on top of the casserole (if using).
- Bake for 30-35 minutes, or until the casserole is golden brown. Let the casserole sit for 5-10 minutes before serving.
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