Crock-Pot Blueberry Breakfast Casserole

Blueberries go on sale locally around fall. I like to buy them in bulk and freeze them in ziplocs to use all year round. Last year I stocked up when they were $.99 a pint at the grocery stores. Breakfast Casseroles are easy to make and taste great. You can make this the night before, leave the crock-pot in the fridge, and bring it out in the morning and turn it on.

Crock-Pot Blueberry Breakfast Casserole

Crock-Pot Blueberry Breakfast Casserole


1 Loaf French Bread, cubed
1 16oz Package of Fresh or Frozen Blueberries
1 8oz Packages Cream Cheese, softened and cubed
1 Cup Sour Cream
2/3 Cup Brown Sugar
3/4 Cup Milk
1/2 Cup Maple Syrup
10 Eggs
1 Teaspoon Imitation Vanilla
1 Teaspoon Cinnamon


  1. Line the crock-pot with a crock-pot liner or spray the inside of the crock-pot with cooking oil.
  2. Add in the cubed french bread.
  3. Sprinkle the blueberries on top of the bread pieces.
  4. In a bowl using a hand mixer, mix the remaining ingredients together.
  5. Pour this mixture on top of the bread and blueberries.
  6. Cook on low for 4 hours.
  7. Serve

You are gonna love these!

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  1. Dotty says

    This recipe sounds really good, Do you know if it would work just as well with other fresh or frozen fruit oe berries? Thanks…:-)

  2. Diana says

    Is it okay to cook this on high for 2 hours or less? I can’t imagine getting up early enough to cook this for breakfast if it’s cooking on low for 4 hours. :-)

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