Description
A comforting, sweet breakfast casserole made with egg noodles, blueberries, and a cinnamon streusel topping. This forgiving, make-ahead dish tastes like a cross between a breakfast casserole and a dessert.
Ingredients
Scale
- 8 ounces (225g) wide egg noodles
- 3 tablespoons (45g) unsalted butter, melted (plus 1 tsp for tossing noodles)
- 2 cups (480ml) whole milk
- 3 large eggs
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1.5 cups (225g) fresh or frozen blueberries
- ½ cup (60g) all-purpose flour (for streusel)
- ¼ cup (50g) packed brown sugar (for streusel)
- 2 tablespoons (30g) butter, melted or cold cubed (for streusel)
- ½ teaspoon ground cinnamon (for streusel)
- Pinch of salt (for streusel)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9 inch baking dish.
- Bring a large pot of salted water to a boil. Cook egg noodles until slightly al dente, then drain and rinse with cold water. Toss with 1 teaspoon melted butter to prevent sticking.
- In a large mixing bowl, whisk together eggs, milk, granulated sugar, vanilla extract, and 1 teaspoon cinnamon until smooth.
- Add the drained noodles to the custard mixture and stir gently to coat. Let sit for 5 minutes to allow noodles to absorb liquid.
- Stir in the blueberries. If using fresh berries, toss with a teaspoon of flour to absorb excess juice (optional).
- In a small bowl, combine flour, brown sugar, ½ teaspoon cinnamon, and salt. Mix in the 2 tablespoons butter until the mixture resembles coarse crumbs.
- Pour the noodle mixture into the prepared baking dish and spread evenly. Sprinkle the streusel topping over the entire surface.
- Bake for 35-40 minutes until the top is golden brown and the center is set (not jiggly). If browning too fast, cover loosely with foil for the last 10 minutes.
- Let cool for 10 minutes before slicing and serving warm.
Notes
For best texture, cook noodles al dente so they don’t turn to mush in the oven. Frozen blueberries are preferred as they create juicy pockets without bleeding too much color. This dish stores well in the fridge for up to 4 days and can be assembled the night before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 square slice
- Calories: 320
- Sugar: 18
- Sodium: 180
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 10
Keywords: blueberry noodle kugel, breakfast casserole, easy breakfast recipe, make-ahead breakfast, comfort food, egg noodle casserole, cinnamon streusel