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.
- Yields: 12 1-cup servings
- Hands-On Time: 30 minutes
- Total Time: 30 minutes
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.