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Prep Time 20 mins
Total Time 50 mins

Make-Ahead Breakfast Casserole


Sweet and fruity, we love having these muffins in the fridge. They're perfect for busy mornings or a midday pick-me-up.

Make-Ahead Breakfast Casserole



Strawberry Jam Glaze (optional)

  • 1 cup powdered sugar
  • 1 tablespoon strawberry jam
  • 1 teaspoon water


  1. Heat the oven to 325 F. Coat a muffin pan with non-stick spray and set aside.
  2. Whisk together the milk, eggs, sugar, vanilla extract, and salt in a large mixing bowl until completely homogenous, about 1 minute of steady whisking. Add the Sweetened Wheatfuls and let them soak up the custard mixture for 5 minutes.
  3. Fill 8 muffin cups with about ½ cup each of the cereal and milk mixture. Pour any excess milk mixture over the cups and pressing the Wheatfuls down a bit to fill the cups. Bake the muffins for 25 to 30 minutes or until the middles are firm and a tester comes out clean.
  4. Move the muffin pan to a cooling rack and cool for 5 minutes on a wire cooling rack before removing, serving and storing.
  5. Storage: These Sweetened Wheatfuls Muffins keep well in the fridge for up to 3 days.
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