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Sweetened Wheatfuls Breakfast Casserole

Sweetened Wheatfuls Breakfast Casserole

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  • 1 1/2 cups Milk
  • 6 large Eggs
  • 1/4 cup Sugar
  • 1 tsp Vanilla extract
  • 1/4 tsp Salt
  • 4 cups Mom’s Best Sweetened Wheatful Cereal


  1. Preheat the oven to 325 F.
  2. Coat a muffin pan with non-stick spray.
  3. Whisk together the milk, eggs, sugar, vanilla extract and salt completely thoroughly combined, about 1 minute of whisking.
  4. Stir in the Sweetened Wheatfuls and let them soak up the mixture for 5 minutes.
  5. Fill 8 muffin cups with about ½ cup each of the cereal mixture. Pour any excess milk mixture over the cups and press the Wheatfuls down a bit to fill the edges of the cups.
  6. Bake for 25 – 30 minutes, or until the middles are firm and a tester comes out clean.
  7. Move the muffin pan to a cooling rack for 5 minutes before removing, serving and storing.


Recipe adapted from