I love breakfast, it is definitely my favorite meal of the day and I love creating sweet breakfast bakes for a nice weekend brunch. While there is a little prep work involved for this one it is all worth it I promise! This blueberry maple breakfast biscuit bake is so good, bursting with blueberries and the sugar crumble topping adds just enough of a sweet finish. Makes 6 servings at 5SP each on blue & purple and 6SP on green for MyWW.

Blueberry maple breakfast biscuit bake

5-7PP, 5SP blue & purple, 6SP green
Prep Time 1 hr
Cook Time 40 mins
Total Time 1 hr 40 mins
Course Breakfast
Servings 6


  • 1 package great value biscuits 7.5oz *I buy these in the U.S, if you are in Canada you can use the smallest size you can find and weigh out 7.5oz for accurate point count
  • 2 cups fresh blueberries frozen can be used as well
  • 4 eggs
  • 1 cup milk *I use unsweetened cashew milk simply because I don't consume much dairy you can use any milk however it may change the points
  • 1/2 cup sugar free maple syrup *mine is pictured 1/2= 5SP
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 Tbsp sugar
  • 1.5 Tbsp flour
  • 2 tsp light butter melted


  • Bake the biscuits according to the package, it is best if you can bake them the night before so they are not too fresh and soft.
  • Spray a 9x13 casserole dish with some cooking spray.
  • Cut each of the biscuits into 12 pieces, spread pieces evenly over the bottom of the dish.
  • Spread out the fresh blueberries on top of the biscuit pieces.
  • In a bowl or large measuring cup whisk together the eggs, milk, syrup, vanilla and cinnamon.
  • Pour evenly over the biscuits and blueberries, cover and let sit in the fridge for 30 min - 1 hour, if you want to make this up overnight that is fine too. You can bake right away but for best results let it soak in the fridge for a bit first.
  • In a small bowl mix together the sugar, flour and melted butter til it forms a crumb, sprinkle evenly over top of the bake.
  • Heat oven to 350F and bake for 40 minutes.
  • Makes 6 servings, store in the fridge and it will freeze well.


Personal Points- 5-7 depending on your 0PP foods
Smart points- blue & purple- 5 using WW recipe builder
Smart points- green- 6 using WW recipe builder
Points plus- 5 using PP calculator
Nutritional info per serving..Calories... 208...Fat 6.1g..Sat fat 1.5g...Carbs 31g...Fiber 1.8g...Sugar 12.4g..Protein 7.1g using My Fitness Pal *Note- this includes all ingredients if using these number in the WW calculator you will get a higher point value due to zero point foods being in this recipe





  1. Sorry to be “that person”, but there’s not such thing as sugar free maple syrup. It’s just syrup. Don’t get me wrong, I use the same one and I’m sure I will try this recipe. It looks amazing! I just work for a Sugar Bush, so it’s more about educating than correcting. I’m really sorry.

    • Drizzle Reply

      Haha you are right and I guess it is just habit for me to put “sugar free” on something that is a lightened up version such as this one sweetened with sucralose .. it’s ok to be that person lol you were nice about it unlike some others out there 😉 people need to lighten up

  2. Made this this weekend and it was AMAZING. I went to bed thinking about the leftovers I would have the next morning, no lie. Will definitely be making it again and might try with cherries!

    • Drizzle Reply

      That is so great to hear 🙂 cherries sound delicious!!


    The first time I made this I made it with biscuits. Today I made it with 45 calorie bread to cut more calories. Also, this recipe is AMAZING with sugar-free hazelnut syrup. I used that both times & it was a big hit at our house.

    • Drizzle Reply

      Thanks for sharing Allison, so glad everyone enjoyed it 🙂

  4. I added this into the recipe builder and came out with 2 points per serving on Blue. I am wondering what I am missing?

    • Drizzle Reply

      Hi Penny, my breakdown from my App is milk-1SP, sugar-3SP, flour-1SP, biscuits-17SP, no sugar added syrup-5SP, margarine-1SP and it serves 6

  5. If I only have 45 calorie bread, would o also use 7.5 oz of that? I can’t find anything my my grocery store at all.

    • Drizzle Reply

      Hi Tracy, no I think the weight of bread would be different than the weight of dough as the dough is much denser, it is hard for me to suggest to you how much to use as I have not made it that way, maybe you could check Pinterest for some french toast bake recipes that call for bread to get an idea

  6. Angela Reimer Reply

    Help! I absolutely love this recipe, make it almost every week for meal prep, usually use one batch across 5-6 days. However, it gets really soggy, pretty sure its from condensation. Anyway I can combat this?

    • Drizzle Reply

      Hi Angela, Yeah unfortunately it is next to impossible to prevent the biscuits going soggy after that many days, have you tried freezing some for later in the week?

  7. The biscuits can I use the same type I use for your bubble up recipes??

    • Drizzle Reply

      Hi, yes it is the same ones used as the bubble ups 🙂

  8. Taylor DiLanzo Reply

    Hi I have a question. Is it supposed be soggy after baking? It looks done but is kinda soggy. Tastes great though!

    • Drizzle Reply

      Mine wasn’t really soggy, could depend on the blueberries, did you use fresh or frozen? Frozen would have more water in them.. I’m happy to hear you enjoyed it still 🙂

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