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!
Pre-cook the veggies. Veggies are naturally watery. As they cook, they release that moisture. If they only cook in the casserole, all that extra moisture will also be IN your casserole.
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.
To make a breakfast casserole you beat some eggs, add milk and cheese, add cubed bread, add "mix-ins" like mushrooms, veggies, sausage, and herbs, put it in a casserole dish, and bake.
Bake until the center of the casserole reaches an internal temperature of 160 °F as tested with a food thermometer. After baking, any leftovers must be refrigerated within two hours and can be kept three to four days in the refrigerator or frozen for about three months.
During this time, the flavors mingle together and the bread has a chance to soak up some of the liquid and flavor. Wake up and all you have to do is slide it into the oven.
Adding a crunchy element on top of your one-dish wonder is an easy way to add extra texture and flavor. Try crushed crackers, buttered bread crumbs, toasted almonds, French fried onions or—if you're really Midwestern—frozen tater tots.
Uncovering the foods promotes browning and crisping, and reduces the amount of liquid in the finished dish. If a casserole looks soupy when it's ready to bake, bake it uncovered unless the ingredients include pasta or rice, which absorb liquid.
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.
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. If uncooked in the center then cover at the same temperature and ad 15 minutes before checking again.
Let's talk anatomy: A standard dinner casserole usually includes a protein, a starch, a vegetable, a sauce (or other binding ingredient), and cheese. But making a casserole is not an exact science, and you can definitely break away from this formula. Check out some fun side-dish casseroles and desserts below!
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, ...
Stratas are essentially breakfast casseroles made of eggs and bread. Stratas are often prepared the night before they are baked and served in oven-safe casserole dishes, similar to casseroles.
Make your favorite quick bread, like almond flour banana bread, orange-cranberry einkorn bread, or almond flour pumpkin bread. Slice it up and serve alongside any egg breakfast casserole. Or, make the bread on the weekend and serve slices with a casserole for a quick weekday breakfast.
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. Hard-cooked eggs, potatoes, rice and pasta don't freeze particularly well because they break down and lose their texture.
Follow these serving guidelines for eggs and egg dishes.
Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).
Thicken a meat casserole the most popular way with flour.
Add some flour to your pan after you've browned the meat and before adding any liquid. This way, the flour will soak up the juices and fat in the pan. Add about one teaspoon of flour at a time until you get the right thickness.
Address: Suite 490 606 Hammes Ferry, Carterhaven, IL 62290
Phone: +8557035444877
Job: Forward IT Agent
Hobby: Fishing, Flying, Jewelry making, Digital arts, Sand art, Parkour, tabletop games
Introduction: My name is Otha Schamberger, I am a vast, good, healthy, cheerful, energetic, gorgeous, magnificent 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.
