Serves: 8
Total Calories: 304
1. Whisk together in large bowl eggs, milk, yogurt, sugar, cream cheese, lemon juice, lemon peel, cinnamon and nutmeg until smooth. Stir in bread and blueberries.
2. Pour into 9 x 13-inch baking pan coated with cooking spray. Cover with plastic wrap and refrigerate overnight or at least 1 hour.
3. Bake at 350° for 50 to 55 minutes. Remove from oven and let stand 15 minutes.
This Blueberry Brunch Casserole recipe is from the What's For Breakfast Cookbook. Download this Cookbook today.
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