Lemon Muffin Breakfast Casserole

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Lemon Muffin Breakfast Casserole

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  • 4 1 package Udi's Gluten Free Lemon Streusel Muffins
  • 1 cup blueberries
  • 2 cups sweetened vanilla almond milk
  • 4 Eggs large
  • 2 tsp lemon zest about half a very large lemon
  • 1 pinch Salt


  1. Rub a 9x13 inch pan with coconut oil.
  2. Slice 3 of the muffins vertically into 5 slices, and one muffin into 6 slices (vertically as in each slice has some of the crumbly topping on it.) Lay the slices in the prepared pan in a single layer, really pressing them into fit and fill any gaps.
  3. Spread the blueberries evenly over the slices.
  4. In a large bowl, whisk together the milk, eggs, lemon zest and a pinch of salt. Pour over the muffins evenly, cover, and refrigerate for at least 4 hours up to overnight.
  5. Preheat your oven to 350 degrees and uncover the casserole. Make sure to really press any muffin slices that aren't covered by the egg mixture down. Bake until the eggs feel set, about 30-35 minutes.
  6. Serve as-is or with a sprinkle of powdered sugar or a drizzle of honey and DEVOUR!
Lemon Muffin Breakfast Casserole
Nutrition Facts
Lemon Muffin Breakfast Casserole
Amount Per Serving
Calories 207 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Sodium 224mg 9%
Total Carbohydrates 28g 9%
Sugars 16g
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.