Description
A delicious and easy-to-make overnight blueberry breakfast casserole that is perfect for a delightful morning meal.
Ingredients
Scale
- 2 cups of fresh blueberries
- 6 slices of whole grain bread, cubed
- 4 large eggs
- 2 cups of milk
- 1/4 cup of maple syrup
- 1 teaspoon of vanilla extract
- 1 teaspoon of cinnamon
- 1/4 teaspoon of salt
Instructions
- In a greased baking dish, layer the cubed bread and blueberries.
- In a bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, and salt.
- Pour the egg mixture over the bread and blueberries, ensuring everything is well coated.
- Cover the dish with plastic wrap and refrigerate overnight.
- The next morning, preheat the oven to 350°F (175°C).
- Bake the casserole for 45-50 minutes or until golden brown and set in the center.
- Let it cool for a few minutes before serving. Enjoy!
Notes
- Feel free to substitute frozen blueberries if fresh ones are not available.
- This casserole can be made ahead of time and stored in the refrigerator for up to 2 days.
- Serve with additional maple syrup or yogurt for added flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 150mg