blueberry muffin
Sunday Suppers

Breakfast for Dinner

Breakfast for dinner! Enough said. Mom on a Mission’s Jackie Brown is sharing her amazing Breakfast Casserole recipe which is perfect for those cooks who like to be creative (or a little daring) with their ingredients. And what serves as a better “side dish” than Starbucks Low-Fat Blueberry Muffins? I’m hungry for breakfast right now! 

Conversation Starters:

1. What 3 words best describe you?

2. When do you sometimes feel understood by grown-ups?

3. What can we pray about for you this week?

Main Dish

Have you ever craved a quiche, but thought it would be too much work to make? I have the perfect, easy quiche recipe you’ll ever make and it is created in a blender. I always double this recipe and freeze an extra or give one away.

Breakfast Casserole
  1. 1/2 stick melted butter
  2. 1 cup unbleached all-purpose flour (I use King Arthur white whole wheat)
  3. 1/2 tsp. salt
  4. 1 tsp. baking powder
  5. 3 cups milk
  6. 6 eggs
  1. Fresh or frozen broccoli
  2. Fresh or frozen well drained chopped spinach
  3. Fresh or well drained canned tomatoes
  4. Finely chopped onion (1/4 cup)
  5. Cooked sausage, chopped ham, bacon or salami. Try creative dinner meats like leftover chicken, turkey, ground beef or pork.
  6. Fresh or well drained can mushrooms
  7. Sharp cheddar (I use most often)
  8. Swiss
  9. Monterey Jack
  10. Gruyere
  1. Blend for 30 seconds until well incorporated. The flour settles to the bottom for a crust while baking, just like a quiche.
  2. Pour into a 9×13 casserole or aluminum pans if you are giving away.
  3. Add your favorite ingredients and top with 2 cups of your favorite shredded cheese.
  4. Bake at 350 degrees uncovered for 45 to 50 minutes until top is golden brown and sides are bubbly. Tent with foil if the top is browning too quickly.
  1. This can be made ahead the night before and covered until ready to bake. It can also be baked, cooled and frozen covered with heavy duty aluminum foil. Reheat covered at 350 for thirty minutes. Or how about baking and diving into small portions for your freezer an easy breakfast? As always, thaw 24 hours in the refrigerator before reheating.
Susan Merrill

Side Dish

Starbucks Low-Fat Blueberry Muffins
  1. 3 cups unbleached flour lightly spooned and leveled off {I use white whole wheat flour}
  2. 1 cup sugar {I use demerara sugar}
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon salt {I use kosher}
  5. 1 cup, plus 1 Tablespoon skim or 1% milk
  6. 2 egg whites
  7. 2/3 cup applesauce {I use unsweetened}
  8. 1 1/2 cup fresh blueberries
  9. Demerara sugar for sprinkling on the top
  1. Preheat oven to 375 degrees F. In a bowl, blend together the flour, sugar, baking powder and salt. In another bowl, combine the milk, applesauce and egg whites; mix well. Add the wet ingredients into the dry ingredients and blend together. Fold in the blueberries. Spray some muffin tins with cooking spray or use paper liners. Spoon the muffin batter equally among the cups. Sprinkle demerara sugar on top if desired. Bake until muffins are golden brown, about 20 minutes. Test with a long toothpick or a fork to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes.
  2. Because they are low-fat, they stick to the muffin liner. I suggest spraying the pan with cooking spray if you want to consume these immediately. They stick very little once they are completely cooled or frozen and thawed. Cool completely before freezing. Place in a gallon size freezer bag and DIY vacuum seal for long term storage. I place one muffin in a lunch box the day I’m packing and it thaws by lunch. OR you can reheat one muffin at a time on 50% power for one minute.
Susan Merrill
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