Blueberry Breakfast Casserole
I was looking for a recipe to use my THRIVE Freeze Dried Blueberries in so I searched the internet and found several variations of this make ahead breakfast dish. Most of the recipes called for day old bread and a fancy blueberry maple syrup topping. I didn’t have these on hand and improvised with English muffins and Karo syrup and utilized my powdered eggs & milk from my food storage and it turned out great! If you like more bread you could add an extra muffin to the recipe.
Ingredients:
1 cup water
3/4 cup THRIVE Freeze Dried Blueberries
3 Tbs THRIVE Powdered Milk
3 Tbs THRIVE Powdered Eggs
6 oz cream cheese in 1/2” pieces
3 Tbs karo syrup
2tbs sugar
Pinch of salt
3 Toasted English muffins
3 Tbs THRIVE Powdered Milk
3 Tbs THRIVE Powdered Eggs
6 oz cream cheese in 1/2” pieces
3 Tbs karo syrup
2tbs sugar
Pinch of salt
3 Toasted English muffins
In a medium bowl mix water, powdered eggs, powdered milk, syrup, sugar and salt. Cut up toasted English muffins into 1” pieces. Layer half of the muffins in the bottom of a greased loaf pan, top with cream cheese pieces and blueberries (you do not need to rehydrate the blueberries). Top with the remaining muffins and pour the milk & egg mixture over the dish. Cover with tin foil and refrigerate overnight. The next morning preheat oven to 350 degrees. Bake casserole covered for 35 minutes, uncover and bake an additional 20 minutes. Serve with syrup.
