You are here: Home » Recipes » Blueberry Brunch Casserole Blueberry Brunch Casserole Recipe by American Profile Yield 8 servings Make this blueberry treat the night before for a company-worthy breakfast. PrintEmail A wonderful fruit casserole perfect for brunch. Ingredients 6 egg whites2 eggs2 cups 2% reduced-fat milk2 (6-ounce) containers nonfat lemon yogurt1/4 cup sugar8 ounces day-old French bread, cut into 1/2 -inch cubes1 (8-ounce) package fat-free cream cheese, cut into 1/2-inch cubes2 cups fresh blueberries1 (8-ounce) container frozen fat-free whipped topping, thawed Instructions Whisk egg whites and eggs in a large bowl until well beaten. Add milk, yogurt and sugar; mix well. Add bread cubes and toss to coat completely. Add cream cheese and 1 cup blueberries and toss to blend. Coat a 13 x 9-inch glass baking pan with cooking spray. Pour egg mixture into pan. Cover with plastic wrap, and refrigerate at least 1 hour or overnight. Preheat oven to 350F. Remove plastic wrap and bake 50 to 55 minutes, until a knife inserted in the center comes out clean. Remove from oven and let stand 15 minutes. Garnish with remaining blueberries and whipped topping. Serves 8. – Robin Decker, Kallispell, Mont.