Weekends are made for leisurely mornings and delicious breakfasts, and for me, that often means whipping up a delightful sweet breakfast bake. While this particular recipe might involve a touch more prep work than usual, trust me, the final product is absolutely worth the effort! This blueberry breakfast bake is a true explosion of flavor, bursting with fresh, juicy blueberries and a delightful sugar crumble topping that adds the perfect touch of sweetness. Thankfully, sugar free maple syrup isn’t many points at all, so I love using it in breakfast recipes when I need sweetness added without a lot of calories. It’s a perfectly portioned treat that fits seamlessly into your Weight Watchers plan, clocking in at just 5 points per serving. So, if you’re looking for a delicious and satisfying way to start your weekend, do yourself a favor and give this recipe a try. You won’t regret it!
Three reasons why you need to make this recipe!
It’ll serve the whole family!
While it does take a bit of prep, that’s okay because you get six hefty servings out of it. Whether you save them for a meal prepped breakfast or serve it to your family in one go, it’s going to make your mornings much easier.
Blueberries will brighten up any morning.
Whether it’s spring or winter, blueberries are a great addition to breakfast because they bring vibrant color, lots of nutrients, and a delicious sweet and tart flavor. I love them in this bake.
One serving is under 250 calories.
That’s hard to beat! Especially with a breakfast that tastes this good. You’ll stay full throughout the morning without a sugar crash because this dish isn’t packed with sugar.
Ingredients you need to make Blueberry Breakfast Bake:
- Great value biscuits 7.5oz
- 2 cups fresh or frozen blueberries
- 4 eggs
- 1 cup milk (I use unsweetened cashew milk simply because I don’t consume much dairy you can use any milk)
- ½ cup sugar free maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 tablespoon sugar
- 1.5 tablespoon all purpose flour
- 2 teaspoons light butter melted
How to make Blueberry Breakfast Bake (step by step):
- 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 9×13 casserole dish with some nonstick cooking spray.
- Cut each of the biscuits into 12 pieces, and spread the pieces evenly over the bottom of the dish.
- Spread the fresh blueberries on top of the biscuit pieces.
- In a bowl or large measuring cup, whisk together the eggs, milk, sugar free maple syrup, vanilla extract, and cinnamon.
- Pour the mixture evenly over the biscuits and blueberries. Cover and let it sit in the fridge for 30 min – 1 hour.
- In a small bowl mix together the sugar, all purpose flour, and melted butter until it forms a crumb. Sprinkle it evenly over the top of the bake.
- Heat the oven to 350F and bake it for 40 minutes.
- Let it cool slightly, and enjoy!
Makes 6 servings. Nutrition info for 1 serving: Calories 235, Fat 8 g, Saturated fat 1.99 g, Carbs 35 g, Fiber 1.67 g, Sugars 11.93 g, Sodium 445.03 mg, Protein 8 g.
WW Points For Blueberry Breakfast Bake
- Great value canned biscuits 16 points
- Fresh or frozen blueberries 0 points
- Eggs 0 points
- Low-fat milk 4 points
- Sugar-free maple syrup 2 points
- Vanilla extract 0 points
- Cinnamon 0 points
- White sugar 4 points
- All purpose flour 1 point
- Light butter melted 3 points
5 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
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 the PP calculator
Different ways to change up this recipe:
- Use different fruits if you’re not a fan of blueberries. Raspberries would be beautiful.
- Any stale bread/biscuits would work for this as long as you let it sit overnight. Just don’t forget to adjust the points if you use something different than 7.5 oz of biscuits.
Tips and Tricks for Making Blueberry Breakfast Bake:
- I buy Great Value biscuits in the U.S. If you are in Canada you can use the smallest size you can find and weigh out 7.5oz for an accurate point count.
- If you want to make this up overnight that is fine too. You can bake it right away but for best results let it soak in the fridge for a bit first.
- Ideally, you should start this about two days ahead of time. Bake the biscuits on the first day, prep the bake on the second day, let it sit overnight, then bake it on the third morning.
- Once baked, it will keep in the fridge for up to 5 days or freeze for up to 3 months.
Similar recipes you’ll enjoy:
Blueberry breakfast bake
Ingredients
- 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
Instructions
- 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 nonstick cooking spray.
- Cut each of the biscuits into 12 pieces, and spread the pieces evenly over the bottom of the dish.
- Spread the fresh blueberries on top of the biscuit pieces.
- In a bowl or large measuring cup, whisk together the eggs, milk, sugar free maple syrup, vanilla extract, and cinnamon.
- Pour the mixture evenly over the biscuits and blueberries. Cover and let it sit in the fridge for 30 min - 1 hour.
- In a small bowl mix together the sugar, all purpose flour, and melted butter until it forms a crumb. Sprinkle it evenly over the top of the bake.
- Heat the oven to 350F and bake it for 40 minutes.
- Let it cool slightly, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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
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!
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.
Thanks for sharing Allison, so glad everyone enjoyed it 🙂
I added this into the recipe builder and came out with 2 points per serving on Blue. I am wondering what I am missing?
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
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.
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
I really loved this recipe!! Thank you so much for sharing!
Hi Kayla, so glad you enjoyed it 🙂
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?
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?
Yeah I’ll try that. Thanks 🙂
The biscuits can I use the same type I use for your bubble up recipes??
Hi, yes it is the same ones used as the bubble ups 🙂
Hi I have a question. Is it supposed be soggy after baking? It looks done but is kinda soggy. Tastes great though!
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 🙂