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