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Overnight Lemon Muffin Breakfast Trifles

Overnight Lemon Muffin Breakfast Trifles

This easy layered recipe makes a perfect, unexpected breakfast especially when serving guests.  Layered cubes of Udi's Gluten Free Lemon Muffins, strawberry yogurt, fresh berries topped with gluten-free granola are a great mix of flavor and substance to fuel the day.
Ingredients listed per breakfast trifles.  Multiple ingredients for the number of servings required.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Total Time 12 minutes
Servings 1 trifle
Calories 91kcal
Author Toni Dash


  • 1 Udi's Gluten Free Lemon Muffin chopped into 3/4-inch cubes, then divided
  • 1 6 ounce container Strawberry Yogurt
  • 1/2 cup fresh Mixed Berries rinsed and patted dry with a paper towel, then divided
  • 1 tablespoon Udi's Gluten Free Vanilla Granola
  • 1 pint Jar


  • Add a small spoonful of yogurt to the bottom of the glass jar.  Add half of the muffin cubes to the jar.
    Chopped gluten-free lemon muffins in a Weck jar with bowls of fresh strawberries, blueberries and blackberries for Overnight Lemon Muffin Breakfast Trifles BoulderLocavore.com
  • Add half of the remaining yogurt and half the berries on top of the muffin cubes.
    Overnight Lemon Muffin Breakfast Trifle layered with gluten-free lemon muffin cubes, fresh raspberries and blueberries in a Weck jar with red and white French Sabre spoon BoulderLocavore.com
  • Add the remaining muffin cubes, the remaining yogurt and berries and top with the granola.  Seal and refrigerate overnight.  Also may be eaten immediately.
    A freshly made Weck jar of Overnight Lemon Muffin Breakfast Trifles with a red and white gingham Sabre spoon BoulderLocavore.com


Calories: 91kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 12mg | Potassium: 80mg | Fiber: 2g | Sugar: 8g | Vitamin C: 2mg | Iron: 0.4mg