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!
“ohsnapmacros Blueberry Stuffed French Toast Egg Bake”
Blueberry Stuffed French Toast Egg Bake
- 8 Hawaiian Sweet Rolls
- 1/2 cup brown sugar
- 1 tbsp. ground cinnamon
- 1/4 tbsp. ground nutmeg
- 32 oz. container of liquid egg whites*
- 3 eggs
- 1/4 cup whole fat milk
- 2 oz. cream cheese, chopped into small pieces
- 1/2 cup frozen or fresh blueberries
- 3 tbsp. light pancake syrup
- pinch of salt
- Preheat oven to 400. Spray 8x13 baking dish with nonstick spray.
- Tear Hawaiian rolls into bite sizes pieces and layer the bottom of the pan.
- Mix sugar, cinnamon and nutmeg in a bowl and spread evenly over the rolls.
- Stuff cream cheese pieces between rolls evenly throughout the dish. Top with blueberries.
- 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.
- 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.
This was a huge hit Christmas morning! Will be adding it into our meal plan once a month!
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!!).
I can’t get sweet rolls anywhere here in Canada. Any suggestions for a swap
Hello there!! I just found them at my No Frills in Ontario . Not sure if you have the Loblaws family of grocery stores where you are. Hope that helps.
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. ?
This is delicious! Such a treat for breakfast. Thank you!
This is amazing!
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.
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?
You can weigh your final dish and divide by 6 or just cut it into 6 equal servings which is what I do.
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!
Woohoo! Love it!
Incredible recipe! I make it twice a week and have it for breakfast and dessert! Seriously so good and a very generous portion!
Love this recipe! I’ve made it multiple times…It’s so easy and delicious.
I really enjoyed this one! A great meal prep breakfast for the week. We have a family recipe we have been making for years that is decadent, and this one comes really close. Loved it!
I have made this recipe twice for weekly meal prep breakfasts. The first time almost exactly as written but with 1% milk instead of whole milk because that’s what we keep in the house. It was delicious!
I made it again this week and I am now dairy free. I used almond milk and df cream cheese. I also used Swerve brown sugar because I am trying to use it up. Everything is just as good as the first time. It’s not quite as sweet but I think that’s due to the Swerve. I will sprinkle some real brown sugar on it before reheating.
This may be a silly qu but are the rolls the slider size or the larger ones?