Chef Justin’s Blueberry Breakfast Casserole

15

Minutes Prep Time

45

Minutes Cook Time

4

Servings

Our special guest, Chef Justin of Fresh from Florida, is back with Michaela for this week’s Gameday Grub, and they’re making a warm blueberry breakfast casserole perfect for a brunch-time watch party. Serve yours with cold Florida orange juice!

INGREDIENTS

2 cups fresh blueberries, rinsed and dried
8 large eggs, beaten
¼ cup maple syrup
1 loaf bread (any kind)
1 ½ cups low-fat milk
4 ounces low-fat cream cheese (cold so it can be cubed)
¼ cup butter, melted cooking spray

INSTRUCTIONS

1. Preheat oven to 350°F.

2. Cut bread into 1-inch cubes.

3. Cut cream cheese into small cubes.

4. Lightly spray a 9x9x2-inch baking dish.

5. Place half of the bread cubes in the dish.

6. Evenly place the cream cheese cubes and 1 cup of the blueberries over the bread.

7. Add the remaining bread cubes and blueberries to the top of the casserole.

8. In a medium-sized bowl, combine eggs, milk, maple syrup and butter.

9. Slowly pour egg mixture over bread.

10. Cover casserole with foil and bake for approximately 45 minutes.

11. Insert toothpick into the center of the casserole. When it comes out clean, remove the foil and return the casserole to the oven to brown on top.

12. Let cool slightly and serve warm with extra maple syrup on the side.

NOTES

Michaela Bradley is a mother of four, fitness instructor, supporter of the Jaguars Women’s Association and wife of Jaguars head coach Gus Bradley.

Chef Justin Timineri is a certified executive chef, author, award winner, teacher, television personality and international culinary ambassador. As Executive Chef for the State of Florida’s Department of Agriculture and Consumer Services Division, Justin’s responsibilities include promoting all of Florida’s freshest commodities, creating new recipes and educating children on the value of healthy food choices and proper nutrition.

By Chef Justin Timineri