By JENNA LEE REEVES
Start your day with this delicious breakfast that features blueberries (antioxidants), eggs (protein), milk (calcium) and maple syrup (just because it’s breakfast). It’s a great option when you have overnight guests and want to treat them a memorable morning meal.
Source: Fresh From Florida
Blueberry Breakfast Casserole
2 c. blueberries, rinsed and dried
1 loaf bread or 6-8 small rolls
4 oz. low-fat cream cheese (cold)
8 large eggs, beaten
1 ½ c. low-fat milk
1/4 c. maple syrup
1/4 c. butter, melted
Nonstick cooking spray
Preheat oven to 350 degrees. Cut bread into 1-inch cubes. Cut cream cheese into small cubes. Lightly spray a 9x9x2-inch baking dish. Place half of the bread cubes in the dish. Evenly place the cream cheese cubes and 1 cup of 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 toothpick in the center of the casserole; when it comes
out clean, remove the foil and brown on top. Let cool slightly and serve
warm with extra maple syrup on the side.