There are bound to be weekends where you’re breakfasting with with a crowd—holidays, birthday brunches, parents coming in for the weekend. You’ve got to feed everyone, but how? Putting together a bagel spread is pricey, and you’ll need a pan the size of Florida to scramble eggs for a hungry group. Sure, you could leave out a carton of yogurt and a few muffins, but that doesn’t really feel like enough. In moments like these, you need a breakfast trifle.
By layering classic breakfast ingredients that you could have on hand, like yogurt, blueberry muffins or scones, sliced fruit, and granola in a trifle bowl (or any large vessel), you’ll make a tender, creamy dish worthy of any hungry group. The best part of this dish has got to be the whipped yogurt: You’ll mix softly whipped cream with thick Greek yogurt, vanilla extract, and maple syrup. After trying it in the trifle, watch out—you’ll be plopping this topping on everything.
Photo by gina desimone
1 (16-ounce) package fresh strawberries, hulled and quartered
2 pint fresh blueberries
¼ teaspoon kosher salt
5 tablespoons pure maple syrup, divided
1 cup heavy cream, chilled
2 cups plain whole Greek yogurt
1 teaspoon vanilla extract
6 store-bought blueberry muffins or scones, cut into bite-sized pieces and toasted(about 14 ounces)
2 cups crunchy granola (such as Purely Elizabeth)
3 firm ripe bananas, sliced
How to Make It
Combine strawberries, blueberries, salt, and 2 tablespoons of the maple syrup in a medium bowl. Let stand, stirring occasionally, until juices run, about 10 minutes.
Meanwhile, beat heavy cream with an electric mixer on medium-high until stiff peaks form, about 2 minutes. Fold in yogurt, vanilla extract, and remaining 3 tablespoons maple syrup; beat until combined, about 1 minute. Cover and chill until ready to use. (Can be made 1 day ahead.)
To assemble trifle, place half of the muffin pieces in an even layer on the bottom of a 3-quart trifle dish. Top evenly with 1 cup of the whipped yogurt mixture, 2 cups of the berry mixture, 1 cup of the granola, another 1 cup whipped yogurt mixture, and 1 1/2 cups sliced bananas. Repeat layers once, ending with whipped yogurt mixture. Garnish with remaining 1/2 cup berry mixture and bananas.4. Serve immediately, or can be made up to 2 hours ahead.