Blueberry Muffin Breakfast Casserole

Breakfast casseroles are my favorite way to use up leftover or stale bread. Instead of throwing any of it out, I simply repurpose it. That’s what I decided to do when I had lots of my yummy blueberry muffins left. Marc and I definitely could not use the whole dozen within a couple of days! So I made the most incredible blueberry muffin breakfast casserole to use them up before they went bad. It was so simple to make.

First, I cut those yummy blueberry muffins into bite sized pieces. I cut each of them in half before I cut each half into quarters. They all filled my 8 x 8 pan perfectly to have a nice and thick blueberry muffin breakfast casserole.
Next, I made the easy custard for the blueberry muffin breakfast casserole. It was a simple mixture of eggs, milk, mascarpone cheese, cinnamon, vanilla and a little salt to counter the sweetness. I’m telling you, there is something so magical about the combination of mascarpone with blueberries! It makes me so happy.
I poured that lovely custard into the pan with my muffin pieces slowly. It almost overflowed but quickly absorbed into the muffins. Since I wanted to be sure everything was soaked, I pressed the muffin pieces into the custard too. The blueberry muffin breakfast casserole needed to bake for about 50 minutes!
While the blueberry muffin breakfast casserole baked, I made the easy blueberry balsamic syrup topping. The blueberries, water and sugar boiled together to thicken. Then I added a little balsamic vinegar for a great depth of flavor.
When the blueberry muffin breakfast casserole came out of the oven, it was custardy and gorgeous! I loved how the very top became a little crisp. I let it cool for a few minutes before I served it.

Oh my goodness, when I tried it I was in heaven. The creamy mascarpone gave the blueberry muffin breakfast casserole the most incredible mouthfeel. That gorgeous syrup on top just brought it home. It was such a fantastic and easy way to use up our leftover blueberry muffins! I hope you all enjoy it as much as we did. xoxo

Blueberry Muffin Breakfast Casserole
Blueberry Muffin Breakfast Casserole
Blueberry Muffin Breakfast Casserole
Blueberry Muffin Breakfast Casserole
4.29 from 21 votes
Blueberry Muffin Breakfast Casserole
Blueberry Muffin Breakfast Casserole
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins

This is such an amazing blueberry muffin breakfast casserole using leftover blueberry muffins as the base with gorgeous blueberry balsamic syrup on top!

Course: Breakfast
Keyword: Blueberry Muffin Breakfast Casserole, Breakfast Casserole
Servings: 4
Calories: 665 kcal
Author: Jeanie and Lulu's Kitchen
  • 8 whole blueberry muffins *preferably my easy homemade recipe from 5/19/17
  • 4 whole eggs
  • 8 ounces mascarpone cheese softened to room temperature
  • 1 cup milk
  • 1 pinch salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 cup water
  • 1 cup fresh blueberries
  • 1/2 cup granulated sugar
  • 1 dash balsamic vinegar
  1. Pre-heat the oven to 350 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!
Nutrition Facts
Blueberry Muffin Breakfast Casserole
Amount Per Serving (1 serving)
Calories 665 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 19g119%
Cholesterol 245mg82%
Sodium 449mg20%
Potassium 179mg5%
Carbohydrates 69.1g23%
Fiber 2.2g9%
Sugar 35g39%
Protein 12.9g26%
Calcium 180mg18%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.


20 thoughts on “Blueberry Muffin Breakfast Casserole”

  1. This just looks amazing. It reminds me a little bit of bread pudding. Looking forward to trying this for breakfast one day soon!

  2. I had some leftover chocolate chip muffins. Giving it a go this AM! Wish I had some frozen black cherries for the syrup. Using blueberries tho. Looks fantastic!

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