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Blueberry Stuffed French Toast Egg Bake

super easy

Macro friendly recipes
Macro friendly recipes

Just in time for the holidays this Blueberry Stuffed French Toast Egg Bake is a perfect celebration or special occasion breakfast. It has all the things you love about the Cinnamon Roll French Toast Egg Bake but leveled up by stuffing it and making it even fancier.

This breakfast bake gives you your French Toast craving but is packed with protein at 25g per serving.

Meal prep: this can be cut into servings and stored in the fridge in an airtight container for 5-6 days. I usually make 1 batch and eat throughout the week for breakfast.

Toppings: top with additional maple syrup, powdered sugar and berries.

Alternate ingredients: swap milk with non-dairy alternative. Blueberries with other fruit. Brown sugar with sugar alternative like swerve according to their measurement comparisons.

Flavor Additions: pumpkin pie spice, egg nog has been used in the Cinnamon Roll French Toast Egg Bake as a milk alternative, coffee creamer would work also.

 

Enjoy and tag me if you try it! 

Level up the Cinnamon Roll French Toast Egg Bake by stuffing it!

Yield

6 Squares

MyFitnessPal

“ohsnapmacros – Blueberry Stuffed French Toast Egg Bake”

5 from 12 Reviews

Ingredients

Adjust Servings
8 Hawaiian Sweet Rolls
1/2cup brown sugar
1tbsp ground cinnamon
1/4tbsp ground nutmeg
32oz container of egg whites*
3 eggs
1/4cup whole fat milk
2oz cream cheese, chopped into small pieces
1/2cup frozen or fresh blueberries
3tbsp light pancake syrup
pinch of salt

Nutritional Information

362 Calories
9 Fat (grams)
44 Carbs (grams)
25 Protein (grams)

Directions

1.

Preheat oven to 400. Spray 8x13 baking dish with nonstick spray.
Mark as complete
2.

Tear Hawaiian rolls into bite sizes pieces and layer the bottom of the pan.
Mark as complete
3.

Mix sugar, cinnamon and nutmeg in a bowl and spread evenly over the rolls.
Mark as complete
4.

Stuff cream cheese pieces between rolls evenly throughout the dish. Top with blueberries.
Mark as complete
5.

In a separate bowl beat 3 eggs, milk and salt. Add egg whites and mix together. Top rolls with egg mixture. Finally, top with syrup and bake for 30 minutes.
Mark as complete
6.

Once cooked and a toothpick comes out clean (check for any sign of eggs not being fully cooked), cut into 6 equal squares and enjoy!
At the time of serving you could add additional syrup, powdered sugar and serve with sausage, or simply eat it as it is.
Mark as complete

Notes

12 Comments

  • Rachael Kamen

    This was a huge hit Christmas morning! Will be adding it into our meal plan once a month!

  • Rose

    Wow! I enjoyed this so much! The blueberries and cream cheese are such a nice combination. I used Swerve brown sugar so I could use real maple syrup and still keep the sugars reasonably low. This definitely hits the spot when I’m craving a sweet breakfast. I could see subbing peaches for the blueberries for a peaches and cream flavor profile (topped with some whipped cream!!).

  • Fil

    I can’t get sweet rolls anywhere here in Canada. Any suggestions for a swap

  • Stephanie Henry

    Another family friendly recipe that everyone in our house loved! Simple! Scrumptious! Great for meal prep! Thank you for creating meals my entire family loves. ?

    • Jeanette

      This is delicious! Such a treat for breakfast. Thank you!

  • Shauna

    This is amazing!

  • Janie

    This is another great “French Toast” recipe you have given us!! The blueberries and touch of cream cheese make a great addition to this french toast. Super yummy, easy, and great to have for breakfast or a dessert all week long.

  • Tara Jackson

    This is a great recipe! And I’ve tried many of them and they too, are equally as good. You mentioned to cut in 6 servings., how many grams or ounces?

    • daniellelima

      You can weigh your final dish and divide by 6 or just cut it into 6 equal servings which is what I do.

  • Kelly

    I don’t love french toast but every so often have a craving. This hit the spot! I meal prepped it for weekly breakfasts as I was over eggs, and I am glad I did. The light syrup filled my sweet breakfast craving, and the blueberries kept it seasonal! I reheated it in the airfryer and it took away some of the extra eggy-ness, and lasted the week! Will make again!

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