Blueberry Breakfast Bake
This blueberry breakfast bake is full of protein and made with simple ingredients already in your pantry. It’s the perfect, quick weekday breakfast, but reheats well for leftovers too.
I really don’t know what to call this yummy breakfast. Something similar was introduced to me under the name of “tart”, but that doesn’t seem to fit with the actual definition of a tart. So, we’ll go with blueberry breakfast bake.
If I had to describe it, I’d say it is like a cross between a dutch baby and a bread pudding. I love that it is packed full of protein, but is a sweeter breakfast. We love to serve it with generous amounts of butter and maple syrup!
Simple ingredients
One of m favorite things about this recipe is that it uses super simple ingredients that you likely already have on hand. That is one of my favorite things about cooking from scratch– with a few basics on hand you can make just about anything. If you want to know more about stocking a pantry and the things I like to keep stocked, read this blogpost.
On to the ingredients:
Eggs – Eggs are the foundation of this recipe and add a big boost of protein.
Milk – Adds protein as well as helps to hold everything together and keep it from becoming too thick. You can easily substitute for a dairy free milk.
Flour – I like to use einkorn for this as it gives it a lovely crispy top crust, but white flour works well too.
Salt – My favorite is Redmond Real Salt.
Nutmeg – Gives a delightful warm flavor. If you’re not a fan of nutmeg, substitute cinnamon instead.
Baking Soda – Gives this a little rise and creates an lighter texture.
Fruit – Totally optional, but we love to add fruit to the top. Blueberries and apples are our favorites, but any fruit (fresh or frozen) would work well.
This recipe is super simple to whip up. Simply throw everything but the fruit into a large mixing bowl and mix well. Spray a 9×13 inch baking dish with nonstick spray and pour in egg mixture. Lightly lay fruit on top. Bake at 375 degrees for 30-35 minutes or until center is set.
Store leftovers in the refrigerator for up to 5 days. Reheats well for a leftover breakfast.
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Related posts: Easy Breakfast Sausage Balls; Simple Egg Casserole
Blueberry Breakfast Bake
Ingredients
- 8 eggs
- 1 cup milk
- 1.5 cups flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp nutmeg
- blueberries, apple slices, or other fruit.
Instructions
- Preheat oven to 375 degrees.
- Spray 9×9 in baking dish with non-stick cooking spray.
- Whisk together eggs and milk.
- Add baking soda, salt, and nutmeg and mix well.
- Stir in flour.
- Pour into greased pan.
- Gently lay fruit across the top.
- Bake for 25-30 minutes or until the center is set.
- Serve hot with butter and maple syrup.
Looks delicious! Can you use oat flour instead of regular flour? Or maybe a mix of half. whole wheat flour and half regular flour?
Yes, I would think so! I often use einkorn flour 1:1 ration and it’s delicious. Just substitute as you normally would.
How many servings is this?
This recipe will make one 9x13in pan.