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Blueberry Breakfast Casserole

Blueberry Breakfast Casserole
Yield 6 Servings


2 cups fresh Florida blueberries, rinsed and dried
8 large Florida eggs, beaten
1/4 cup maple syrup
1 loaf bread (any kind)
1 1/2 cups low-fat milk
4 ounces low-fat cream cheese, cold
1/4 cup butter, melted
Cooking pan spray


Preheat oven to 350 degrees. Lightly spray a 9 x 9 x 2-inch baking dish. Cut bread into 1-inch cubes. Cut cream cheese into small cubes. Place half of the bread cubes in the dish. Evenly distribute the cream cheese cubes and 1 cup of the blueberries over the bread. Add the remaining bread cubes and blueberries to the top of the casserole.

In a medium-sized bowl, combine eggs, milk, maple syrup and butter. Slowly pour egg mixture over bread. Cover casserole with foil and bake for approximately 45 minutes. Insert a tooth pick in the center of the casserole. When the toothpick comes out clean, remove the foil so the casserole can brown on top. Let cool slightly and serve warm with extra maple syrup on the side.

One Comment leave one →
  1. Margaret Stewart permalink
    March 17, 2011 10:11 pm

    Had a blueberry casserole up in Maine (fresh, wild Maine blueberries YUM!) and thought this one couldn’t even come close. Well, I was wrong. Definitely a keeper for the breakfast crowd and wonderful flavor! Made ours with egg-bread and it was fabulous!

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