Blueberry Muffin Breakfast Casserole

• 8 whole Blueberry Muffins (See My TK Recipe Box)
• 4 whole Eggs
• 8 ounces, weight Mascarpone Cheese, Softened To Room Temperature
• 1 cup Milk
• 1 pinch Salt
• 1/2 teaspoons Cinnamon
• 1/2 teaspoons Vanilla Extract
• 1 cup Water
• 1 cup Fresh Blueberries
• 1/2 cups Granulated Sugar
• 1 dash Balsamic Vinegar

1. Preheat oven to 350u0b0F and get out an 8 x 8 baking dish. Lightly spray the pan with cooking spray. Take the muffins and cut them into small pieces by cutting each of them in half, then cutting each half into quarters. Pile the muffin pieces into an even layer in the pan. Then combine the eggs, mascarpone, milk, salt, cinnamon and vanilla in a bowl. Whisk it all together thoroughly. Pour that mixture slowly and carefully into the pan with the muffin pieces so that it doesn't overflow. Gently press the muffin pieces into the custard to make sure they all get soaked in it.
2. Bake the casserole for about 50 minutes, until the custard sets and the very top starts to get toasty. While it bakes, make the easy blueberry syrup. Combine the water, fresh blueberries and sugar in a medium saucepan and heat it up over medium high heat. Let it come to a gentle boil and cook for about 10 minutes, stirring occasionally. It will thicken and become a gorgeous syrup. Pour in the dash of balsamic and let it cook for another couple of minutes. Set the pan aside off of the heat. When the casserole is done, let it cool for 5 minutes, then cut it into quarters. Serve it immediately with the syrup on top! Enjoy!

muffins, eggs, mascarpone cheese, milk, salt, cinnamon, vanilla, water, fresh blueberries, sugar, vinegar

Taken from tastykitchen.com/recipes/breakfastbrunch/blueberry-muffin-breakfast-casserole/ (may not work)