I admit to a special affection for breakfast recipes that can be prepared the night before to make the morning meal as simple a job as pouring a bowl of cold cereal. And I have an even greater affection for fresh strawberries and blueberries, which makes this easy strawberry-blueberry breakfast casserole an object of affections indeed!
Sweet local strawberries are in season now and they are certainly available in abundance. Now I don't eat eggs, but my husband does enjoy them, so this casserole was for him as it contains loads of eggs, milk, cream cheese and bread along with the berries making this breakfast casserole go a long way during the day, and it's a perfect solution for feeding a family or morning guests — they'll certainly be enticed by the smells as the casserole bakes in the morning. Leftovers can also easily be wrapped in aluminum foil, stored in the refrigerator for a couple of days, and reheated in the oven.
Strawberry-Blueberry Breakfast Casserole
Recipe by Lisa Turner
Published on July 5, 2017
Simple make-ahead breakfast casserole loaded with fresh strawberries and blueberries
- 1 loaf white sandwich bread, slightly stale and cut into 1/2-inch cubes
- 8 oz (225 g) cream cheese, crumbled
- 1 cup sliced strawberries
- 1 cup fresh blueberries
- 12 large eggs
- 2 cups milk
- 1/2 cup maple syrup or packed brown sugar
- 2 teaspoons vanilla
- 2 teaspoons ground cinnamon