Sweetened Wheatfuls: Make-Ahead Breakfast Casserole

Think of these Sweetened Wheatful muffins as French Toast to-go! Filled with fiber and protein, their crunchy tops and tender, soft interior have all the appeal of a bakery muffin with way less sugar (and effort) — a true mom win.

This recipe was developed and photographed by Didn’t I just Feed You.

  • Servings: 8


  • 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 Wheatful Cereal

Strawberry jam glaze, optional

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


  1. Heat the oven to 325 F. Coat a muffin pan with non-stick spray and set aside.
  2. 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.
  3. 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.
  4. 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 Wheatful Muffins keep well in the fridge for up to 3 days.

Proudly Made With

Mom's Best Cereals Sweetened Wheatfuls®