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

Ingredients

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

Instructions

  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
http://crockpotladies.com/crockpot-blueberry-breakfast-casserole/

You are gonna love these!

Get delicious recipes & news in your inbox!

♥ Advertise with us

Comments

  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. :-)

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge