This was ok. I could taste the salt. Not enough milk, this came out a little dense and almost chewy. I cooked this in my cast iron, and it popped right out. I don't mind cooked blueberries, but when they are in season I will be using fresh. I baked this in 425 oven for 20 minutes.
Made today for Christmas breakfast. Kids, Grandkids, and the cooks (my wife and I) all enjoyed these immensely. Cooked in a cast iron skillet which moved easily in and out of the oven. Also served with Smucker's Simply Fruit blueberries on the side to top off the tasty honey whipped cream cheese topping. Thank you so much for a wonderful breakfast.
Great breakfast treat---fruity but not overly sweet, even with the wonderful cream cheese topping. I will definitely be having this often!
Heavenly! Oh so good! The whipped topping is amazing. I almost ate it with a spoon. I also made a second batch using maple syrup instead of honey and that's great, too. This second time I made it, I made a single serving in an oven-safe bowl, baked for 18 mintues and it came out as a thick delicious custardy thing and just as good! Thanks for the recipe, its definately a keeper!
I made several of these for guests over the Easter holiday & what a delight they were! I didn't have blueberries, but filled them with sliced strawberries & bananas after baking & then topped them with your delicious whipped topping. Not only were they lovely to look at but also a BIG treat to eat.. I WILL be making these again!! YUM!
This was great for breakfast this am! Easy to put together and a nice change from our usual weekend breakfast. Made it exactly as written, and I loved it. Especially the whipped cream cheese/honey/nutmeg, that was really nice. Thank you for posting.