Gluten Free with Less Sugar & More Protein
My favorite meal growing up was this blueberry french toast casserole my mom would make for my birthday. I loved the warm toasted bread and how the cream cheese would melt in your mouth while the blueberry flavor bursts with every bite. For Valentine’s Day this year, I made a healthier version that has less sugar and fat, but added more protein. Here is my Strawberry and Blueberry Breakfast Casserole recipe.
How Do You Make It?
This strawberry and blueberry breakfast casserole is the perfect way to start your day. Packed with juicy berries, a lightly sweet custard, and a golden-baked topping, it’s a gluten-free breakfast dream. Whether you’re meal-prepping for the week or serving it for brunch, this easy casserole is sure to be a hit!
Ingredients
- loaf of gluten free bread
- dozen eggs
- cottage cheese
- strawberries
- blueberries
- Brown Sugar
- Vanilla Extract
Preparation Instructions
Making this strawberry and blueberry breakfast casserole is incredibly easy, and the results are delicious! I love this recipe because its fruit and creamy flavors are a satisfying way to start my morning. And because it is a casserole, it holds over for several days, making it a great meal prep option. I will warn you, this recipe does require advance planning—it needs to sit for several hours, ideally overnight, to allow the flavors to fully absorb into the layers of bread. So be sure to start at least a day ahead for the best results!
24 Hours Before Baking
The morning before you want to your casserole, start by leaving your bread out to dry for a few hours. You want the bread to be dry and even a bit stale. I like to cut mine into 1″ squares and leave them in a bowl to sit for 12+ hours.
12 Hours Before Baking
That night, before you go to bed, prepare the casserole.
In a glass 9×13 dish, you will layer your ingredients into 3 equal parts. First, lay down a layer of bread. Next, sprinkle strawberries and blueberries across the bread. Repeat 2 more times until you have 3 layers of bread and fruit.
Next, blend the egg mixture (you can do this by hand or with a blender.) Beat together a dozen eggs, cottage cheese, brown sugar, and vanilla extract.
Once you’ve layered the casserole, pour the egg mixture evenly over top. It should soak through the layers of bread and start to pool towards the bottom. This is good because when you bake it, it will form the bottom and keep your casserole from falling apart.
Refrigerate Overnight
Now, let refrigerate overnight. The casserole turns out best if you let it sit for around 12 hours because this allows the bread to absorb the moisture from the egg mixture in every layer. However, I understand that life gets busy and you may not have 12 hours to wait, so at least let it sit for 6 hours before baking.
Time to Bake!
The next morning, take out the casserole and put it in the oven 350ºF for 50-60 minutes. You will know it is ready when the top of the bread is toasted and the mixture is solid at the bottom. Insert a toothpick, if it comes out clean with no crumbs then your casserole is ready. Check the casserole at 30min mark- If you notice the bread starting to burn, put a layer of tinfoil on top to prevent further burning.
Substitutions or Add-ons
I love how versatile this casserole is! It is the perfect basic recipe that you can play with and customize to your liking.
- Berries are so sweet and can mix well with each other. Try adding raspberries or blackberries to add a more tart flavor, or try exchanging them for mangoes or peaches for a more tropical flavor.
- For a more french-toast feel, top the casserole with powdered sugar or maple syrup. My mom makes a yummy blueberry syrup that pairs perfectly with this recipe.
- I opted for cottage cheese to reduce fat and increase protein in this recipe, however, you can exchange cottage cheese for equal parts milk. For a creamer, rich flavor, cut 1″ cubes of cream cheese and add that to each layer of the casserole. This is a family favorite because each bite you get a juicy blend of fruit and cream!
- If you are looking for a higher protein count, add extra egg whites or try using a high protein bread.
Did You Try This Recipe?
Leave a rating and comment below, and don’t forget to tag me on Instagram @cookingwithquetzal—I’d love to see what you’ve made!
Strawberry and Blueberry Breakfast Casserole
Description
This breakfast casserole is loaded with sweet strawberries and blueberries, making it a vibrant, flavorful, and satisfying dish. It’s easy to prepare, gluten-free, and perfect for busy mornings or special occasions
Ingredients
Egg Mixture
Instructions
24 Hours Before
-
Cut bread slices into 1" squares. Leave them in a bowl to dry out for at least 12 hours.
12 Hours Before
-
In a 9x13" glass baking dish, spray with non-stick cooking spray.
-
Layer the Casserole
Place a layer of bread on the bottom of the glass baking dish. On top of the bread, spread out 1/3 of the blueberries and 1/3 of the strawberries. (make sure your strawberries are thinly sliced).
Don't worry about covering every part of the bottom, there should be small gaps that the egg mixture will fill in later. -
Repeat the layering process until you have 3 equal layers.
-
Prepare the Egg Mixture
Using a blender, blend the eggs, cottage cheese, brown sugar, and vanilla extract until smooth.
-
Pour the egg mixture evenly overtop of the entire casserole.
-
Refrigerate
Let the casserole sit in the fridge overnight. This allows the egg mixture to be absorbed into the bread and settle at the bottom of the dish.
Baking Time!
-
Bake casserole in the oven at 350ºF for 50 minutes. The bread should look toasted and the eggs cooked through.
If you feel like the top of the casserole is getting overly brown, add a layer of tinfoil on top to help prevent burning. -
Remove the casserole from the oven and let it sit for 5-10 minutes before serving. The casserole is best when it is served hot!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 311kcal
- % Daily Value *
- Total Fat 10.6g17%
- Saturated Fat 2.7g14%
- Cholesterol 300.2mg101%
- Sodium 480.4mg21%
- Potassium 5.4mg1%
- Total Carbohydrate 39.9g14%
- Dietary Fiber 3g12%
- Sugars 12.8g
- Protein 14.8g30%
- Calcium 2.9 mg
- Phosphorus 0.3 mg
- Magnesium 0.4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
