A Blueberry Breakfast to Remember

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

Photo provided by Fresh From Florida

Blueberry Breakfast Casserole

Ingredients:
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

Directions:
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.

 

 

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