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Blueberry Breakfast Casserole


Blueberry Breakfast Casserole

Emily Hutchinson's delicious blueberry breakfast baked casserole is the perfect make-ahead recipe for busy mornings!
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Blueberry Breakfast Casserole

Emily Hutchinson

Yield: Serves 8



1 loaf of Texas toast

8 large eggs

1 1/2 cups whole or 2% milk

1 teaspoon pure vanilla

1/2 teaspoon cinnamon

1/3 cup packed brown sugar

8 oz mascarpone cheese

1 cup fresh blueberries (if using frozen bake immediately)

1/4 cup shaved almonds for topping (optional)



1. Prepare a 9x13 casserole dish with non-stick spray and set aside. 

2. In a large bowl, whisk together eggs, milk, vanilla, cinnamon and brown sugar until there are no lumps and the eggs are completely beaten. Maybe a minute or two of whisking. Set aside. 

3. Next, cut the entire Texas toast loaf (except the end pieces) into 1/2 to 1 inch sized cubes. Place half of the cubes into the prepared casserole dish. 

4. Add in dollops of mascarpone cheese sporadically until you’ve used half the cheese, reserving the other half. 

5. Sprinkle on half cup blueberries and save the rest. 

6. Add in the other half of bread cubes, dollop with remaining mascarpone cheese and sprinkle with the rest of the blueberries.

7. Grab the bowl of egg mixture and evenly pour over the top. Sprinkle with sliced almonds if desired. Cover with aluminum foil and let set overnight (or a few hours).

8. Pull out of the refrigerator 20 minutes before baking. OR bake immediately. Bake covered in tinfoil in a preheated oven at 350 degrees for 30 minutes.

9. Uncover, and continue baking for about 20 to 25 minutes. You’re looking for the center to be firm and the top to be slightly browned.


Enjoy, xx Em


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