breakfast
Prep Time 20 mins
Total Time 50 mins
Make-Ahead Breakfast Casserole
Sweet and fruity, we love having these muffins in the fridge. They're perfect for busy mornings or a midday pick-me-up.
Ingredients
Casserole
- 1 ½ cups whole milk or non-dairy milk
- 6 large eggs
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups Mom’s Best® Sweetened Wheatfuls® Cereal
Strawberry Jam Glaze (optional)
- 1 cup powdered sugar
- 1 tablespoon strawberry jam
- 1 teaspoon water
Instructions
- Heat the oven to 325 F. Coat a muffin pan with non-stick spray and set aside.
- Whisk together the milk, eggs, sugar, vanilla extract, and salt in a large mixing bowl until completely homogenous, about 1 minute of steady whisking. Add the Sweetened Wheatfuls and let them soak up the custard mixture for 5 minutes.
- Fill 8 muffin cups with about ½ cup each of the cereal and milk mixture. Pour any excess milk mixture over the cups and pressing the Wheatfuls down a bit to fill the cups. Bake the muffins for 25 to 30 minutes or until the middles are firm and a tester comes out clean.
- Move the muffin pan to a cooling rack and cool for 5 minutes on a wire cooling rack before removing, serving and storing.
- Storage: These Sweetened Wheatfuls Muffins keep well in the fridge for up to 3 days.