Blueberry Brunch Casserole Recipe
High Cotton Food Styling & Photography
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Ingredients
6 egg whites
2 eggs
2 cups 2% reduced-fat milk
2 (6-ounce) containers nonfat
lemon yogurt
¼ cup sugar
8 ounces day-old French bread,
cut into ½ -inch cubes
1 (8-ounce) package fat-free cream cheese, cut into ½-inch cubes
2 cups fresh blueberries
1 (8-ounce) container frozen fat-free whipped topping, thawed
Instructions
2 eggs
2 cups 2% reduced-fat milk
2 (6-ounce) containers nonfat
lemon yogurt
¼ cup sugar
8 ounces day-old French bread,
cut into ½ -inch cubes
1 (8-ounce) package fat-free cream cheese, cut into ½-inch cubes
2 cups fresh blueberries
1 (8-ounce) container frozen fat-free whipped topping, thawed
1. Whisk egg whites and eggs in a large bowl until well beaten. Add milk, yogurt and sugar; mix well. Add bread cubes and toss to coat completely. Add cream cheese and 1 cup blueberries and toss to blend.
2. Coat a 13 x 9-inch glass baking pan with cooking spray. Pour egg mixture into pan. Cover with plastic wrap, and refrigerate at least 1 hour or overnight.
3. Preheat oven to 350F.
4. Remove plastic wrap and bake 50 to 55 minutes, until a knife inserted in the center comes out clean. Remove from oven and let stand 15 minutes. Garnish with remaining blueberries and whipped topping. Serves 8.
Tips from the Test Kitchen
2. Coat a 13 x 9-inch glass baking pan with cooking spray. Pour egg mixture into pan. Cover with plastic wrap, and refrigerate at least 1 hour or overnight.
3. Preheat oven to 350F.
4. Remove plastic wrap and bake 50 to 55 minutes, until a knife inserted in the center comes out clean. Remove from oven and let stand 15 minutes. Garnish with remaining blueberries and whipped topping. Serves 8.
Tip from Our Test Kitchen: If you’re using frozen blueberries, rinse and drain well on paper towels before adding to egg mixture.
Nutritional Information
Nutritional facts per serving: 280 calories, 3.5g fat, 60mg cholesterol, 15g protein, 45g carbohydrates, 2g fiber, 470mg sodium.
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