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Gluten-Free Blueberry Lemon Breakfast Casserole {Dairy-Free Option}

By Audrey Roberts

5 from 11 votes

on Apr 30, 2019

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Gluten-Free Blueberry Lemon Breakfast Casserole with a crumb topping and a sweet and tangy vanilla lemon glaze. The recipe also has a dairy-free option.

Disclosure: This recipe is sponsored by Schär. The opinions are my own. 

Gluten-Free Breakfast Casserole

I have a large family and making a gluten-free breakfast casserole is an easy way for me to make breakfast for my whole family. Breakfast casseroles are easily prepared in a few minutes and can even be made ahead of time.

Two of my favorite casseroles to make my family are my Gluten-Free Cinnamon Roll French Toast Casserole and my Gluten-Free Eggs Benedict Casserole.

Blueberries And Lemon

One of my favorite flavor combinations, especially for Spring, is blueberries and lemon. So I decided that I would create a blueberry lemon breakfast casserole.

If you love the flavor of blueberries and lemon and much as I do, check out my recipe for Gluten-Free Blueberry Scones.

How To Make Gluten-Free Blueberry Breakfast Casserole

Bread Layer

• Preheat your oven to 350° F and grease a 9×13 baking dish with gluten-free cooking spray.
• Cut one loaf of the gluten-free bread into small pieces. Spread the gluten-free bread pieces evenly on an ungreased baking sheet and bake for 5-10 minutes, until nicely toasted. Please watch your oven because all ovens are different. Remove from the oven when toasted and set aside. (photo 1 & 2)
• Add the toasted bread to the pan and sprinkle the blueberries over the top of the bread.
• In a large measuring cup or medium-sized bowl, whisk together the eggs, milk, granulated sugar, lemon juice, lemon peel, and pure vanilla extract until well blended. Pour the egg mixture evenly over the bread pieces. (photo 3 & 4)

Crumb Topping

• In a small bowl, add the gluten-free flour, brown sugar, salt, and melted butter and mix until crumbly. Sprinkle the crumb mixture evenly over the top of the casserole.
• Bake for 1 hour on the middle rack. You can see if it is done by inserting a toothpick into the center of casserole and see if it comes out clean. You will also see the sides of the casserole pulling away from the sides of the pan when it is done. The casserole will also be firm and not jiggly when it’s done. Please watch your casserole because all ovens are different.

Glaze

• Mix all of the ingredients of the glaze together in a small bowl until it’s nice and smooth. Allow the casserole to cool a few minutes before drizzling the glaze on it and serving. Enjoy!
• Cover or store left-overs in an air-tight container and refrigerate. Reheat the casserole in the microwave or oven. This breakfast casserole is even good cold. (I prefer this casserole cold)

Gluten-Free Bread

Gluten-free bread is the key ingredient in this breakfast casserole. Schär is my family’s favorite brand of gluten-free bread. It’s also dairy-free too!

We enjoy the bakery flavor and soft texture of Schär’s Artisan Baker White Gluten-Free Bread.  It is also shelf stable (no frozen bread here), vacuumed sealed and bagged for freshness. I do keep it in the refrigerator once it has been opened.

I also love that I can easily find Schär gluten-free products at Walmart and my local grocery store. You can use their store locator to find a store that carries them near you.

Gluten-Free and Dairy-Free Casserole

I have also included a dairy-free option for this casserole. There are three of us in my family that are also dairy-free (me included), so I always try and have a dairy-free option to my recipes.

To make this breakfast casserole dairy-free I used almond milk and Smart Balance butter. Schär’s bread is also dairy-free!

So, now you too can enjoy a gluten-free and dairy-free Blueberry Lemon Breakfast Casserole.

Can I make this ahead of time?

Yes! This casserole can be made ahead of time (even overnight) and refrigerated before baking. Just do not add the crumb topping until right before baking.

Can I freeze the casserole?

Yes! If you have left-overs of the casserole it is easy to freeze. Place your completely cooled casserole in a freezer friendly air-tight container. You can freeze it for several months. You can easily reheat the casserole in the oven at 350°F for 10-15 minutes or in the microwave.

This gluten-free Blueberry Lemon Casserole is so easy to make. It combines the flavors from french toast and a blueberry muffin all in one tasty bite!

More Gluten-Free Breakfast Recipes For You To Try!

• Easy Gluten-Free Pancakes {Dairy-Free & Vegan Option}
• Gluten-Free Buttermilk Biscuits {Dairy-Free Option}
• Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}
• More Gluten-Free Brunch Ideas

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★Did you make this recipe? Please give it a star rating below in the comments!★

5 from 11 votes

Gluten-Free Blueberry Lemon Breakfast Casserole

By: Audrey Roberts

Servings: 18 servings

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

Gluten-Free Blueberry Lemon Breakfast Casserole with a crumb topping and a sweet and tangy vanilla lemon glaze. The recipe also has a dairy-free option.

Ingredients 

1x2x3x

• ▢ 1 loaf Schär gluten-free bread, toasted
• ▢ 1 cup fresh or frozen blueberries

Egg Mixture

• ▢ 6 large eggs, ,whisked
• ▢ 2 cups milk, dairy-free use almond, cashew or coconut milk
• ▢ 1/2 cup granulated sugar
• ▢ 2 tablespoons lemon juice
• ▢ 1/2 teaspoon dried lemon peel
• ▢ 1 tablespoon pure vanilla extract

Crumb Topping

• ▢ 1 cup all-purpose gluten-free flour, I like Pillsbury gluten-free
• ▢ 1/2 cup light brown sugar, ,packed
• ▢ 1/4 teaspoon salt
• ▢ 1/2 cup unsalted butter, melted

Glaze

• ▢ 1 cup powdered sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ 2 tablespoons lemon juice

US Customary - Metric

Cook ModePrevent your screen from going dark

Instructions 

• Preheat your oven to 350° F and grease a 9x13 baking dish with gluten-free cooking spray.
• Cut one loaf of the gluten-free bread into small pieces. Spread the gluten-free bread pieces evenly on an ungreased baking sheet and bake for 5-10 minutes, until nicely toasted. Please watch your oven because all ovens are different. Remove from the oven when toasted and set aside.
• Add the toasted bread to the pan and sprinkle the blueberries over the top of the bread.
• In a large measuring cup or medium-sized bowl whisk together the eggs, milk, granulated sugar, lemon juice, lemon peel, and pure vanilla extract until well blended. Pour the egg mixture evenly over the bread pieces.

Crumb Topping

• In a small bowl add the gluten-free flour, brown sugar, salt, and melted butter and mix until crumbly. Sprinkle the crumb mixture evenly over the top of the casserole.
• Bake for 1 hour on the middle rack. You can see if it is done by inserting a toothpick into the center of casserole and see if it comes out clean. You will also see the sides of the casserole pulling away from the sides of the pan when it is done. The casserole will also be firm and not jiggly when it's done. Please watch your casserole because all ovens are different.

Glaze

• Mix all of the ingredients of the glaze together in a small bowl until it's nice and smooth. Allow the casserole to cool a few minutes before drizzling glaze on it and serving. Enjoy!
• Cover or store left-overs in an air-tight container and refrigerate. Reheat the casserole in the microwave or oven. This breakfast casserole is even good cold. (I prefer this casserole cold)
• This casserole can be made ahead (even overnight) of time and refrigerated before baking, but do not add the crumb topping until right before baking.

Notes

• I used almond milk and Smart Balance butter for the dairy-free option. Schär gluten-free bread is also dairy-free.
• This casserole can be made ahead of time and refrigerated before baking, but do not add the crumb topping until right before baking.
• Cover or store leftovers in an air-tight container in the refrigerator.
• To freeze: place your completely cooled casserole in a freezer friendly air-tight container. You can freeze it for several months. You can easily reheat the casserole in the oven at 350°F for 10-15 minutes or in the microwave.

Nutrition

Serving: 1gCalories: 283kcalCarbohydrates: 44gProtein: 6gFat: 8gSaturated Fat: 4gCholesterol: 70mgSodium: 253mgPotassium: 113mgFiber: 1gSugar: 22gVitamin A: 285IUVitamin C: 2.1mgCalcium: 148mgIron: 1.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast

Cuisine: American

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