Food Faith Fitness · by Taylor Kiser★ 5.0 (3)
Lemon Muffin Gluten-Free Breakfast Casserole
NUTRITION · PER SERVING285M COOK
CAL 10%·PRO 9%
CARBS 25G52% OF CAL
1G FIBER9G OTHER15G TOTAL SUGAR
FAT 8G36% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free breakfast casserole made with lemon muffins and blueberries baked in an egg custard. Make-ahead friendly for brunch gatherings.
mainamericanbaked goodcasseroleeggs🔥 oven🥧 baking dishdairy freegluten freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 gluten-free lemon streusel muffins ((1 package))
- 1 cup blueberries
- 2 cups sweetened vanilla almond milk ((do not use unsweetened))
- 4 large eggs
- 2 teaspoons lemon zest ((about half a very large lemon))
- Pinch of salt
At a glance
PER SERVING · TIME 285M
CAL 10%·PRO 9%
CARBS 25G52% OF CAL
1G FIBER9G OTHER15G TOTAL SUGAR
FAT 8G36% OF CAL
2G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 254mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 80mg
- Calcium
- 128mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 254MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.