Blueberry Breakfast Bake – Drizzle Me Skinny! Recipe enthusiasts

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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): 

  1. 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.
  2. Spray a 9×13 casserole dish with some nonstick cooking spray.
  3. Cut each of the biscuits into 12 pieces, and spread the pieces evenly over the bottom of the dish.
  4. Spread the fresh blueberries on top of the biscuit pieces.
  5. In a bowl or large measuring cup, whisk together the eggs, milk, sugar free maple syrup, vanilla extract, and cinnamon.
  6. Pour the mixture evenly over the biscuits and blueberries. Cover and let it sit in the fridge for 30 min – 1 hour. 
  7. 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.
  8. Heat the oven to 350F and bake it for 40 minutes.
  9. 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

Drizzle

5-7PP, 5SP blue & purple, 6SP green