Blueberry Muffin Breakfast Casserole
This Blueberry Muffin Breakfast Casserole is an easy, creative, fun twist on blueberry muffins, only requires 3 ingredients, and can be prepped in 15 minutes.
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.