Banana Chocolate Chip Muffin Breakfast Casserole for #BackToSchoolTreats
If you have some leftover muffins that need a new purpose in life, this is such a delicious breakfast casserole recipe that can be prepped the evening prior for a softer texture, or just throw it all together the morning you want to enjoy it, pop in the oven, and wait a bit - then voila! Warm, gooey, decadent banana chocolate chip breakfast casserole in no time!
I am always looking for new ways to reinvent leftovers. Sometimes things get devoured in no time flat in my house. Other times people either get tired of something, or there are too many to pick from, and something gets forgotten. We had a couple banana muffins, and a bunch of chocolate chip muffins that were at the 3-day mark and weren't getting eaten very quickly so I thought this would be a fun variation to try out, and I'm so glad we did! It is very reminiscent of bread pudding in texture, and with the chocolate chips studded throughout adds an extra bit of "sweet" to your morning routine!
You could drizzle with a little syrup if you wanted to, or dust with powdered sugar, but we didn't think it needed anything else since the muffins have sugar in them already and the chocolate chips and gooey bananas gave it great moisture and texture.
See all of our Tuesday Back to School Treat offerings!
Banana Chocolate Chip Muffin Breakfast Casserole by Making Miracles
Cheerios Peanut Butter Treats by Love & Confections
PB&B Ritz-wiches by A Kitchen Hoor's Adventures
Banana Chocolate Chip Muffin Breakfast Casserole
11-12 leftover muffins (chocolate chip / banana variety)
1 1/2 cups milk
2 tsp cinnamon
2 tsp vanilla
1 tsp salt
2 ripe bananas, sliced into rounds
- Preheat oven to 350 degrees and spray a 9x13 baking dish with nonstick cooking spray.
- Dice up enough muffins to cover the bottom of the baking dish, then distribute the diced bananas over the top. Place remaining diced muffin pieces over the top of the banana slices.
- In a medium bowl, whisk together the eggs, milk, cinnamon, vanilla, and salt until evenly combined.
- Pour the egg mixture over the muffin pieces and press gently with a spatula to try to soak all bread pieces in the egg.
- Bake in the preheated oven for 50 minutes, until casserole is set in the middle and edges are golden brown.
- Allow to rest 15 minutes before slicing and serving. If desired, sprinkle with some powdered sugar or pour a little syrup over like a french toast casserole.
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