4th of July Breakfast Casseroles

The 4th of July is almost here. There's nothing better to start the weekend off right than with an easy and delicious breakfast casserole. I'm going to share two recipes with you today. They are both in the summer chapter of my cookbook, Meals From the Mitten: Celebrating the Seasons in Michigan. They feature fresh and seasonal cherries and berries.

I've made both of these casseroles on several different TV stations and I'll include the links at the bottom of this post.

Summer Berry Stuffed French Toast Casserole

Cherry-Berry Stuffed French Toast Casserole

(Serves 8-10)

Filling-

1 - 8 ounce packages cream cheese, softened

3 tablespoons sugar

Egg Mixture-

6 eggs

1/2 cup half-and-half

2 tablespoons vanilla extract

1 teaspoon sugar

1/2 teaspoon cinnamon

1/8 teaspoon salt

Topping-

1/4 cup butter

1/4 cup brown sugar

1/2 cup blueberries

1 teaspoon vanilla

1 tablespoon corn syrup

12 brioche bread slices

2 cups assorted fresh berries and cherries (strawberries, sweet cherries, blueberries, raspberries, blackberries)

NOTE-

Use any combination of berries and cherries that are in season (strawberries should be hulled and halved; cherries should be pitted and halved before using).

Pure maple syrup, for garnish

Fresh mint leaves, for garnish

Preheat oven to 350º-F. Spray a 9x13 baking dish with non-stick spray.

Filling-

In a medium bowl, beat cream cheese and sugar until smooth.

Egg Mixture-

In a large bowl, whisk together eggs, half and half, vanilla, sugar, cinnamon and salt.

Topping-

In a small saucepan, heat all topping ingredients together over medium heat until butter is melted and everything is well-incorporated.

Assemble-

Add 6 slices of brioche bread to cover the bottom of the baking dish, then evenly spread the filling over the bread slices. Add 1 cup of the fruit, then add the remaining 6 slices of bread. Pour the egg mixture over the entire dish. Make sure the egg mixture gets evenly distributed; gently press down on all the bread slices with a spatula or clean hands.

Evenly pour topping over the egg-soaked bread and bake for 45-50 minutes, or until done. Let set up for at least 10-15 minutes before serving.

Garnish with remaining fresh fruit, berries, maple syrup and mint leaves.

Buttermilk Blueberry Breakfast Cake

(Serves 12)

Blueberry Cake-

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 stick butter, softened

1 1/4 cups sugar

2 eggs

1 tablespoon vanilla

1 cup buttermilk

Zest of one lemon

2 1/2 cups fresh blueberries, divided

Topping-

1/4 cup brown sugar

1/4 cup sugar

1/2 cup flour

1 stick cold butter, cut into cubes

Preheat oven to 350º-F.

Make Blueberry Cake-

In a medium bowl, sift together flour, baking powder and salt. Set aside.

Using an electric stand mixer with a paddle attachment, cream together softened butter and sugar on high speed until creamy. Turn the mixer to medium low and slowly add eggs, vanilla and buttermilk. Add the dry ingredients and beat until thoroughly combined. Scrape down the sides, as necessary.

Gently fold in the lemon zest and 2 cups fresh blueberries. Pour batter into a greased 9x13 cake pan, then top with remaining 1/2 cup fresh blueberries.

Make Topping-

In a medium bowl, mix together sugars and flour. Using a pastry cutter or a large fork, cut butter into mixture until butter is well-incorporated.

Dollop crumbled topping evenly over the blueberry cake. Bake, uncovered, for 50-55 minutes, or until toothpick comes clean.