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 9x13-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.
