Description
From weekday to weekend mornings this quick and simple breakfast bake will have you coming back for seconds! Using premade muffins (gluten free or regular) eliminates the need to add any additional seasonings as most muffins are flavor and sugar packed as is. This is perfect recipe when traveling and don’t have access to a ton of extras such as vanilla extract and ground cinnamon.
Ingredients
Scale
- 4 large gluten free or regular blueberry muffins
- 1/2 cup of milk
- 6 eggs, mixed
- 2 tbsp butter, melted & cooled
- 1/2 cup of fresh blueberries
Instructions
- Cut up muffins, leave uncovered and allow to dry overnight to dry out or spread on cookie sheet and bake for 10min at 350-set aside to cool.
- Preheat oven to 350. In a bowl add milk, mixed eggs, cooled melted butter and mix together.
- In a medium baking dish spread muffin pieces and pour milk egg mixture over. Place fresh blueberries throughout on top, spreading evenly.
- Allow liquid mixture to sit for about 5-10min.
- Bake for 10min at 350, pierce center with knife to check for ‘wet’ knife tip. If still super wet yet the top looks toasted cover with loose piece of foil and bake for a other 10min.
- Once done pull out and allow to cool for about 5-10min before serving. Best served warm!
Notes
Can substitute fresh blueberries with any fresh or frozen berry you have on hand
Optional: Can add chopped fresh walnuts or pecans
Optional: add fresh whip cream, coconut whip cream, dairy or non-dairy greek yogurt on top
- Prep Time: 20
- Cook Time: 20
- Category: Breakfast
- Method: Bake
- Cuisine: Breakfast