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Gluten Free Lemon Blueberry Muffin Breakfast Casserole - This muffin gluten free breakfast casserole is a creative way to use your muffins, and is only 5 ingredients and 200 calories! Perfect for spring brunch or Mother's Day! | Foodfaithfitness.com | @FoodFaithFit

Lemon Muffin Gluten Free Breakfast Casserole

Lemon Muffin Gluten Free Breakfast Casserole
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 People
Calories 198kcal
Author FoodFaithFitness


  • 4 Udi's Gluten Free Lemon Streusel Muffins (1 package)
  • 1 Cup Blueberries
  • 2 Cups Sweetened vanilla almond milk *
  • 4 Large Eggs
  • 2 tsp Lemon zest (about half a very large lemon)
  • Pinch of salt


  • Rub a 9x13 inch pan with coconut oil.
  • 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.
  • Spread the blueberries evenly over the slices.
  • 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.
  • 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.
  • Serve as-is or with a sprinkle of powdered sugar or a drizzle of honey and DEVOUR!



*Do not use unsweetened here!


Calories: 198kcal | Carbohydrates: 24.5g | Protein: 5g | Fat: 9g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.2g | Cholesterol: 128mg | Sodium: 248mg | Fiber: 0.75g | Sugar: 12.9g | Vitamin A: 337.5IU | Vitamin C: 3.3mg | Calcium: 98.5mg | Iron: 0.9mg