Make-Ahead Breakfast Casserole

Ingredients:

• 11/2 cups whole milk, or non-dairy milk
• 6 large eggs
• ¼ cup sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 4 cups Mom’s Best^® Sweetened Wheatfuls^® Cereal

Strawberry jam glaze, optional:

• 1 cup powdered sugar
• 1 tablespoon strawberry jam
• 1 teaspoon water

Instructions:

• Heat the oven to 325 F. Coat a muffin pan with non-stick spray and set aside.
• Whisk together the milk, eggs, sugar, vanilla extract, and salt in a large mixing bowl until completely homogenous, about 1 minute of steady whisking. Add the Sweetened Wheatfuls and let them soak up the custard mixture for 5 minutes.
• Fill 8 muffin cups with about ½ cup each of the cereal and milk mixture. Pour any excess milk mixture over the cups and pressing the Wheatfuls down a bit to fill the cups. Bake the muffins for 25 to 30 minutes or until the middles are firm and a tester comes out clean.
• Move the muffin pan to a cooling rack and cool for 5 minutes on a wire cooling rack before removing, serving and storing.
• Storage: These Sweetened Wheatfuls Muffins keep well in the fridge for up to 3 days.