Something about summertime approaching makes me want to incorporate fresh berries into as many meals as possible. Blueberries are one of my favorites since they’re perfectly pop-able, packed with antioxidants, incredibly delicious and beautifully blue. After a quick wash, they’re ready to eat and I love throwing them into a cup of Greek yogurt or a hot bowl of oatmeal for breakfast. But sometimes I want something a little more fun for breakfast!
When I’m in the mood for a breakfast that feels a little more special – the kind of breakfast you want to whip up for a celebratory brunch or a lazy Sunday morning at home with your family – a breakfast casserole is hard to beat.
This blueberry breakfast casserole is inspired by indulgent French toast casseroles I’ve loved at family parties for years but it’s quite a bit healthier and not overwhelmingly sweet. Plus, it’s a little more unique since the base of this casserole is a combination of frozen gluten-free blueberry and ancient grains waffles.
I used Van’s gluten-free blueberry and ancient grains waffles which are certified gluten free, but tasty enough for the whole family to enjoy. (They also provide 23g nutrient-dense whole grains and 6g fiber!) Rather than toasting them up and topping them with syrup, I broke the frozen waffles into pieces before pouring a mixture of eggs, almond milk and cinnamon overtop and sprinkling everything with fresh blueberries. And I did all of this the night before I wanted to bake the casserole. It’s a great dish to prep ahead of time and quickly pull out of the fridge to bake for brunch when you have people coming over and don’t want to feel frazzled or rushed the morning everyone is set to arrive.
Oh and this one also makes a fantastic breakfast-for-dinner recipe if you’re looking to change things up a bit. (Yes, I’m speaking from experience on that one!)
This recipe is both gluten-free and dairy-free but still full of the delicious flavor you would expect from a blueberry French toast casserole. I hope you enjoy it as much as we did in our house!
This blueberry breakfast casserole is both gluten-free and dairy-free and a delicious twist on French toast casserole. Slightly sweet and bursting with fresh blueberry flavor, the casserole is prepped the night before for an easy dish you can throw in the oven in the morning and enjoy for a celebratory brunch or lazy Sunday morning breakfast. Thank you so much to Van’s for teaming up with me to share this recipe!
Break frozen waffles up into large pieces and sprinkle on the bottom of a 9×9 baking dish sprayed with cooking spray.
Whisk eggs and egg whites together and combine with almond milk, cinnamon and maple syrup. Pour over waffles and sprinkle with fresh blueberries.
Cover and refrigerate overnight.
Preheat oven to 350. Bake uncovered for approximately 60-75 minutes or until middle is cooked through. (A knife should come out clean.)
Top with a drizzle of maple syrup or fresh berries and enjoy!
Notes
If you prefer a different berry to blueberries, feel free to swap the blueberries for raspberries, blackberries or strawberries! Adding chopped pecans or walnuts to the casserole is also fantastic if you prefer the addition of a nutty crunch.
What is your favorite way to incorporate berries into your breakfast?
***
Disclaimer: This blog post is sponsored by Van’s. I truly hope you enjoy the recipe and thank you sincerely for your support surrounding sponsored posts. I really appreciate it!
Van’s waffles are available at grocery stores, mass merchandisers and natural food retailers nationwide. To find Van’s waffles in a store near you visit their store locator. You may also enter a giveaway for a $100 gift card, $25 in Van’s coupons and a cute lunch set by clicking here. Good luck!
However, when it comes to knowing definitively that your casserole is done, Kitchen Seer states there is really only one way: A food thermometer. You will need to ensure the internal temperature is at a minimum of 165 degrees F. If you don't have a thermometer, it may be time to invest in one.
Have you ever made a breakfast casserole? The basic ingredients are eggs, cheese, milk, and bread. It's the easiest thing in the world to put together. We have a sausage breakfast casserole on the site that is one of my favorites.
If the casserole has raw protein (meat, poultry, seafood), you should cook it thoroughly before freezing. Line the baking dish with enough aluminum foil so that there is an overhang on all sides. After cooking, let the hot casserole cool a bit, then carefully remove it from the pan by lifting the foil on both sides.
Bake the casserole for only 30 minutes. Cool to room temperature. Wrap tightly with foil or plastic wrap and refrigerate overnight, then reheat in a 375 F oven for 30 minutes the next morning until the casserole is browned and heated through.
The time a casserole takes to cook will vary from 2-2½ hours for chuck, blade and thick flank, up to 4 hours for shin, leg and neck. Pork cuts for braising and casseroling normally take 1½ hours, and lamb much the same.
Bake eggs at 350ºF for 10-15 minutes or until the yolk reaches your desired doneness. If your eggs don't come right out, run a knife around the edges to help them loosen.
In the United States, a casserole or hot dish is typically a baked food with three main components: pieces of meat (such as chicken or ground meat) or fish (such as tuna) or other protein (such as beans or tofu), various chopped or canned vegetables (such as green beans or peas), and a starchy binder (such as flour, ...
Incorrect oven temperature - Casseroles that are baked at an oven temperature that is too low may not cook evenly, resulting in a soggy top and a firm or crunchy bottom. Too much liquid - Casseroles that have too much liquid may not be able to absorb all of the moisture, leading to a soggy top.
The casserole is covered and refrigerated overnight to allow the liquid ingredients to be absorbed into the bread. This is a perishable mixture and should be cooked the morning or day after assembly. Bake in an oven set no lower than 325 °F. Most recipes suggest 350 °F.
How long can you keep the baked egg casserole in the fridge? Egg bake casserole is typically safe to eat for up to 5 days, though the texture is best if eaten within a day or two. To keep it fresh, store it well-covered or in an airtight container.
Make-ahead meals (especially baked casseroles) are terrific because you can completely assemble them in advance and bake them just before serving. They're the ultimate comfort food as they come bubbling hot and delicious straight from the oven to the table to the delight of family and friends.
Yes, you can. Raw eggs are fairly stable in the freezer, especially when beaten or mixed with other ingredients. Check to see what else is in the casserole, though.
Turning down the heat and extending the cooking time slightly can help cook an uncovered casserole evenly. High heat cooks the outside faster than the inside, leaving the middle uncooked. Reducing the temperature distributes heat more evenly, allowing the middle to cook through.
The version written below with sausage, mushrooms, bell peppers, spinach, and cheddar cheese is generally the most popular with guests. You can assemble the entire dish and refrigerate for up to 24 hours before baking.
No, it is not safe to leave an egg out at room temperature overnight. Eggs should always be refrigerated at a temperature between 33°F and 40°F (0.5°C and 4.5°C) to prevent bacterial growth and ensure food safety.
This is often due to high water content in some vegetables and dense meats that are used in these dishes. Browning /cooking the meats (and draining off any excess liquid) and sautéing the vegetables before cooking often helps this issue.
Whisk the eggs, salt, pepper, milk, and cheese together. Evenly pour over sausage/vegetable mixture. Add another sprinkle of salt and pepper on top. Cover casserole with plastic wrap or aluminum foil and refrigerate for at least 30 minutes and up to 24 hours.
Why Is My Breakfast Casserole Runny? The key to a breakfast casserole that is moist and delicious but not runny is to make sure you have the proper ratio of bread, eggs, and milk. If there is too much liquid for the bread to absorb, the result could be a runny casserole.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
