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.
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
This is such an amazing blueberry muffin breakfast casserole using leftover blueberry muffins as the base with gorgeous blueberry balsamic syrup on top!
- 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
- 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.
- 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!
20 thoughts on “Blueberry Muffin Breakfast Casserole”
It’s a great way to enjoy breakfast with this.. love it
Thank you so much!!
Who wouldn’t want a blueberry muffin in casserole form?! Looks like a delicious brunch recipe 🙂
Oh thanks very much!! It really was a treat this past week 🙂
Casserole and blueberry what could be easier. Perfect to feed a crowd
It absolutely is!! Would be perfect for Easter brunch.
this looks like a great way to start the day! Need to try it
It really is, I hope you do try it and enjoy it!!
This just looks amazing. It reminds me a little bit of bread pudding. Looking forward to trying this for breakfast one day soon!
Oh, it is basically a breakfast bread pudding! I fully support dessert foods for breakfast on this blog ;-). Thanks very much for the kind comment!
What a delicious breakfast! I’m going to make this on the weekend.
I hope you enjoy it!! Thank you so much!
This looks and sounds super yummy! I will have to try this, looks so good!!
Thank you so much!!
breakfast is the best meal ever 😀
Joy at The Joyous Living
Yes it is!!
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!
Love that, let me know how it comes out!!
Hi, any idea if this can be made the night before and kept in the fridge?
Hi, yes! You can get it all assembled and leave it covered in the fridge until morning, then just bake it :-).
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