In a mixing bowl, add in 1/4 cup brown sugar, 2 Tbsp vanilla extract, 1/2 Tbsp ground cinnamon, a pinch of salt, and your carton of liquid egg whites. Mix well and set aside.
Grab your 9×13 casserole dish and add in 1 Tbsp of melted butter. Spread around to grease the bottom and sides of your casserole dish.
Tear your Hawaiian rolls into pieces and add them to your greased casserole dish.
Once that’s done, pour your egg mixture over top and give it a little mix to ensure all of your bread is coated. Spread out evenly and top with your fresh blueberries.
Place in the oven on 375°F for 25-30 minutes, or until your eggs are cooked through.
A couple of minutes before your casserole is done, you’re going to prepare your glaze. In a blender, add 16 ounces of cottage cheese, 1/2 cup of powdered sugar, 1 Tbsp of vanilla extract, and 2 Tbsp of water. Blend until smooth and set aside.
Once your casserole is done, take it out of the oven pour your glaze over the top.
Divide into your meal containers and enjoy!
Notes
• For even distribution of meals among meal containers, you can either estimate the portions, or weigh the entire batch, and divide that number by your number of meal containers. This recipe makes six meals, so it would be the total weight, divided by six. That will be your portion size per meal.• If storing for meal prep, place into freezer safe meal containers, and place in the freezer for freshness. Take the meal out of the freezer and place it in the refrigerator the night before to let the meal thaw out.