Hello Rockstars! As I sit down to share this recipe with y’all there are still more questions than answers as to what school will look for our grands this Fall, and with the many varied responses to this Virus-I’m-Tired-Of-Naming, it may not look the same for yours as it does for mine.

That said, one thing will be consistent across the board. Those grands will be hungry and back to school snacks will be a hit. With that in mind, I give you my Berry Good Mini Breakfast Bakes. Deliver a ready to bake dish to the parents of your grands so they can pop them in the oven the next morning or bake them up yourself and have the grands for an after-school snack. Either way, you’ll be at the head of the class! (I’ve never tried shipping them, so let me know if you go that route! I’m all ears.)

“Berry Good Mini Breakfast Bakes”

1 and 1/4 cup milk
1/2 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon vanilla
Dash of salt
5 eggs
6 slices bread
4 ounces cream cheese
1 cup chopped nuts
1 cup fresh blueberries
Optional topping: syrup

glaze: 2 tablespoons cream cheese/1/2 cup confectioners’ sugar/1 teaspoon lemon juice/1/2 teaspoon vanilla extract

I’ve already greased the muffin tin. We’ll need to layer our bread in first. I’ve got six slices of sandwich bread that I’ve cut into bite size pieces and divided among the individual cups.

Now I’m going to take a mixing bowl and beat together a half cup of flour with 1 and 1/4 cup of milk and five eggs. We’ll stir in a teaspoon of sugar, 1/2 teaspoon of vanilla extract and a dash of salt and continue beating this until it’s smooth.

Next, we’ll take four ounces of cream cheese and cube it evenly over the individual cups. Then we’ll divide our egg and milk mixture over the bread and cream cheese and top with blueberries and chopped nuts.

Last step: We’ll make a cream cheese drizzle by combining a half cup of confectioners’ sugar with two tablespoons of room temperature cream cheese. Stir in a teaspoon of lemon juice and a 1/4 teaspoon of vanilla extract and drizzle it over the individual servings! (You can also top with syrup, but I don’t think it’s necessary!) Cover it and slip it in the fridge for an hour or so. Or, you can prepare it the night before and have it ready for the following morning. Bake at 400 degrees for 30-35 minutes or until it’s a pretty golden brown and enjoy!