Gluten-Free Blueberry Lemon Breakfast Casserole
A sunshine-inspired casserole blending tangy lemon, sweet blueberries, and gluten-free ingredients. Quick to prep the night before with customizable flavors.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55
- Yield: 12 servings (1 slice each) 1x
- Category: Gluten-Free
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Ingredients
1 loaf Schär gluten-free bread, toasted
1 cup fresh or frozen blueberries
6 large eggs, whisked
2 cups milk (dairy or non-dairy)
½ cup granulated sugar
2 tbsp fresh lemon juice
½ tsp dried lemon peel
1 tbsp pure vanilla extract
1 cup all-purpose gluten-free flour
½ cup light brown sugar, packed
¼ tsp salt
½ cup unsalted butter, melted
1 cup powdered sugar
1 tsp pure vanilla extract
2 tbsp fresh lemon juice
Instructions
Toast and cube the bread; place in a greased 9×13-inch dish.
Sprinkle blueberries over the bread.
Whisk eggs, milk, sugar, lemon juice, lemon peel, and vanilla.
Pour the egg mixture over bread and blueberries; let soak 15 minutes.
Combine flour, brown sugar, salt, and melted butter for crumb topping; spread evenly.
Bake at 350°F (180°C) for 35–40 minutes until golden.
Cool slightly; drizzle with glaze (powdered sugar, lemon juice, and vanilla).
Notes
Prep the night before for easy mornings. Use fresh herbs like thyme for a twist. Store leftovers chilled for 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 27g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 6g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 150mg