This Lemon Muffin Gluten-Free Breakfast Casserole is perfect for spring brunch or Mother’s Day buffet!
Every other Sunday, I host a brunch at my house for my book club. While enjoying a spread that includes all kinds of goodies such as pancakes, sweet breads, quiches, muffins, and casseroles, we discuss the latest book we’ve been reading. Of course, the conversation sometimes revolves around food. Last week, for example, one of the members told me about a sweet breakfast casserole she had seen in a magazine. It called for using leftover croissants and strawberries. I was instantly intrigued by the idea and decided I would try to make something similar with some muffins that needed to be used. The results were too good not to share!
Get ready to shake up your brunch game with this lemon muffin gluten-free breakfast casserole. This sweet twist on a classic breakfast casserole brings together the zesty brightness of lemon and the juicy sweetness of blueberries for a dish that feels—and tastes—indulgent. It’s the perfect dish for a special occasion like Mother’s Day brunch or a sunny weekend breakfast. By the way, did you know that lemon and blueberry are a timeless combination? The tart punch of lemon enhances the natural sweetness of blueberries, making them a match made in heaven in desserts and breakfast treats such as this one.
Is This Lemon Muffin Gluten-Free Breakfast Casserole Healthy?
While this recipe calls for eggs, which provide protein, and blueberries, which are full of antioxidants and fiber, it’s still a sweet treat that should be enjoyed in moderation. If you’re watching your sugar intake, make sure the muffins you use are low in sugar or sugar-free. Another good option would be to make the muffins yourself. If you add one tablespoon of lemon juice to the batter and reduce the amount of blueberries in the casserole by one-third, these blueberry muffins would work well in this recipe.
Tasty Tweaks
The great thing about this casserole is that you can customize it in so many different ways. Not only can you try different flavors of muffins suitable for various diets, but you can even skip the muffins and make it with other baked goods such as croissants, brioche, challah, waffles, or even leftover cake. Using the same batter, change the fruit depending on what you have available. All varieties of soft fruit, such as strawberries or blackcurrants, will work well in this recipe. You can also tweak the flavor by adding vanilla or almond extract, warm spices like cinnamon and ginger, and even toppings like slivered almonds.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also freeze it in a freezer-safe container for up to 2 months.
Serving Suggestions
This casserole is a wonderful breakfast on its own any day of the week. But if you want to make it part of a larger breakfast or brunch spread, it pairs beautifully with these Muffin Tin Eggs or some Ham And Cheese Mini Frittata (Egg Muffins). And you know, I think everything is better with bacon! Try these Twisted Bacon skewers, Easy Baked Maple Bacon, or a sweet side of Baked Brown-Sugar Bacon. Add a unique and colorful touch to your brunch spread with this Watermelon Fruit Salad.
Whatever you decide to serve it with, this flavorful, easy lemon muffin gluten-free breakfast casserole is sure to become a brunch favorite!
Ingredients
- 4 gluten-free lemon streusel muffins (1 package)
- 1 cup blueberries
- 2 cups sweetened vanilla almond milk (do not use unsweetened)
- 4 large eggs
- 2 teaspoons lemon zest (about half a very large lemon)
- Pinch of salt
Instructions
- Rub a 9×13-inch pan with coconut oil.
- Slice 3 of the muffins vertically into 5 slices, and 1 muffin into 6 slices so each slice has some of the crumbly topping on it. Lay the slices in the prepared pan in a single layer, pressing them in to fit and fill any gaps.
- Spread the blueberries evenly over the slices.
- In a large bowl, whisk together the milk, eggs, lemon zest, and a pinch of salt. Pour evenly over the muffins, cover, and refrigerate for at least 4 hours, up to overnight.
- Preheat your oven to 350°F and uncover the casserole. Make sure to press down any muffin slices that aren't covered by the egg mixture. Bake until the eggs feel set, about 30-35 minutes.
- Serve warm. If desired, you can top with a sprinkle of powdered sugar or a drizzle of honey.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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