Blueberry Breakfast Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
24 slices french bread (1/2 inch thick)1 package (8 oz.) reduced-fat cream cheese, cubed2/3 cup 1% milk1 cup plain yogurt1/3 cup maple syrup1 teaspoon vanilla extract1 teaspoon ground nutmeg1/2 teaspoon ground cinnamon8 eggs2 cups blueberries
Place 12 slices of bread in a 13x9 baking dish coated with cooking spray. Combine cream cheese, milk, yogurt, syrup, vanilla, nutmeg, and cinnamon. Add eggs; mix until smooth. Pour half of the egg mixture over bread; sprinkle with blueberries. Top with the remaining bread and egg mixture. Cover and refrigerate 8 hours (overnight).
Remove from fridge 30 minutes before baking. Bake, covered, at 350* for 30 minutes. Uncover and bake 20-30 minutes longer or until a knife tests clean. Let stand 10 minutes before serving. Dust with confectioners' sugar, if desired. (Nutritional analysis does not account for sugar.)
Serving Size: 10 portions, from a 9x13 pan
Number of Servings: 10
Recipe submitted by SparkPeople user NATEKARENA.
Remove from fridge 30 minutes before baking. Bake, covered, at 350* for 30 minutes. Uncover and bake 20-30 minutes longer or until a knife tests clean. Let stand 10 minutes before serving. Dust with confectioners' sugar, if desired. (Nutritional analysis does not account for sugar.)
Serving Size: 10 portions, from a 9x13 pan
Number of Servings: 10
Recipe submitted by SparkPeople user NATEKARENA.
Nutritional Info Amount Per Serving
- Calories: 201.7
- Total Fat: 7.0 g
- Cholesterol: 156.3 mg
- Sodium: 260.1 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 1.5 g
- Protein: 9.9 g
Member Reviews