Blueberry Brunch Casserole

Blueberry Brunch Casserole

  • Prep: 25 min
  • Cook Time: 1 hr
  • Total: 1 hr 25 min
  • Serving: 8

Here is a wonderful and easy to make Blueberry Brunch Casserole filled with fresh blueberries and sweetened with creamy lemon yogurt.


  • 6 egg whites
  • 2 eggs
  • 2 cups milk
  • 2, 6 ounce containers nonfat lemon yogurt
  • 1/4 cup sugar
  • 1, 8 ounce package cream cheese, cut into 1/2 inch cubes
  • 8 ounce day old French bread, cut into 1/2 inch cubes
  • 2 cups fresh blueberries
  • 1, 8 ounce container 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 9 by 13 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 350 degrees F.
  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.

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