Blueberry Muffin Breakfast Casserole Recipe

Name: Blueberry Muffin Breakfast Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole Blueberry Muffins (See My TK Recipe Box); 4 whole Eggs; 8 ounces, weight Mascarpone Cheese, Softened To Room Temperature; 1 cup Milk; 1 pinch Salt; 1/2 teaspoons Cinnamon; 1/2 teaspoons Vanilla Extract; 1 cup Water; 1 cup Fresh Blueberries; 1/2 cups Granulated Sugar; 1 dash Balsamic Vinegar

Servings: persons

1
Preheat oven to 350u00b0F and get out an 8 x 8 baking dish. Lightly spray the pan with cooking spray. Take the muffins and cut them into small pieces by cutting each of them in half, then cutting each half into quarters. Pile the muffin pieces into an even layer in the pan. Then combine the eggs, mascarpone, milk, salt, cinnamon and vanilla in a bowl. Whisk it all together thoroughly. Pour that mixture slowly and carefully into the pan with the muffin pieces so that it doesn't overflow. Gently press the muffin pieces into the custard to make sure they all get soaked in it.
2
Bake the casserole for about 50 minutes, until the custard sets and the very top starts to get toasty. While it bakes, make the easy blueberry syrup. Combine the water, fresh blueberries and sugar in a medium saucepan and heat it up over medium high heat. Let it come to a gentle boil and cook for about 10 minutes, stirring occasionally. It will thicken and become a gorgeous syrup. Pour in the dash of balsamic and let it cook for another couple of minutes. Set the pan aside off of the heat. When the casserole is done, let it cool for 5 minutes, then cut it into quarters. Serve it immediately with the syrup on top! Enjoy!

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 whole Blueberry Muffins (See My TK Recipe Box), 4 whole Eggs, 8 ounces, weight Mascarpone Cheese, Softened To Room Temperature, 1 cup Milk, and more.

Yes, Blueberry Muffin Breakfast Casserole falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Muffin Breakfast Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions