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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Recipes Categories / Breakfast / Crock-Pot Blueberry Breakfast Casserole + Video

Crock-Pot Blueberry Breakfast Casserole + Video

Written by: Crock-Pot Ladies 30 Comments

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Crock-Pot Blueberry Breakfast Casserole
Crock-Pot Blueberry Breakfast Casserole
Crock-Pot Blueberry Breakfast Bake - Start your morning with a slice of this delicious recipe for Crock-Pot Blueberry Breakfast Casserole. Using fresh or frozen blueberries this breakfast bake is perfect for breakfast OR brunch and you can prepare it ahead of time in your slow cooker the night before and cook it in the morning. [High Fiber & Vegetarian]

Start your morning with a slice of this delicious recipe for Crock-Pot Blueberry Breakfast Casserole. Using fresh or frozen blueberries this breakfast bake is perfect!

Crock-Pot Blueberry Breakfast Casserole

Slow Cooker Blueberry Breakfast Casserole

Blueberries go on sale locally around early summer/late fall. I like to buy them in bulk and freeze them in freezer bags to use all year round. Last year I stocked up when they were $0.99 a pint at the grocery stores.

There are a bunch of ways to use fresh or frozen blueberries and I decided that a breakfast casserole would taste great AND be easy to make.

You can get this casserole prepared in the slow cooker ahead of time the night before, bring it out in the morning and turn it on to cook. It does need to cook for about 4 – 5 hours, so you will either need to get up early OR have it for bunch later in the morning.

You can also cook it the night before, say between dinner and bedtime and serve it in the morning.

What I personally do is get up early on a Sunday morning, get this blueberry casserole in the slow cooker and let it cook while we are at church. When we get home the house smells amazing and we sit down for a nice brunch. I might make up some scrambled eggs and set out some sliced fruit and juice and it is the perfect Sunday brunch.

And the leftovers…if there are any are great to snack on anytime of the day.  🙂

Crock-Pot Blueberry Breakfast Casserole

Special Diets

High Fiber | Vegetarian


Crock-Pot Blueberry Breakfast Casserole
Crock-Pot Blueberry Breakfast Casserole

Crock-Pot Blueberry Breakfast Casserole Recipe

Fresh or frozen blueberries are transformed into a delicious and easy to make breakfast casserole. You can prep everything the night before right in the slow cooker.
3.45 from 299 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Breakfast
Cuisine American
Servings 6 Servings
Calories 1126 kcal

Ingredients

  • 1 loaf French Bread (cubed)
  • 16 ounces Blueberries (fresh or frozen)
  • 8 ounces Cream Cheese (softened and cubed)
  • 1 cup Sour Cream
  • ⅔ cup Brown Sugar (light or dark)
  • ¾ cup Milk
  • ½ cup Maple Syrup
  • 10 whole Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Ground Cinnamon

Instructions

  • Line a 5 quart or larger slow cooker with a slow cooker liner or spray the inside of the slow cooker with non-stick cooking spray to make clean up easier (optional).
  • Add in the cubed french bread.
  • Sprinkle the blueberries on top of the bread pieces.
  • In a bowl using a hand mixer, mix the remaining ingredients together.
  • Pour this mixture on top of the bread and blueberries.
  • Cover and cook on LOW for 4 – 5 hours.

Nutrition

Calories: 1126kcal | Carbohydrates: 172g | Protein: 34g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 340mg | Sodium: 1586mg | Potassium: 495mg | Fiber: 9g | Sugar: 54g | Vitamin A: 1100IU | Vitamin C: 9.1mg | Calcium: 350mg | Iron: 7.6mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Blueberry Breakfast Casserole
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Filed Under: Breakfast, Easter Recipes, Readers' Favorite Recipes, Spring Recipes, Videos Tagged With: Blueberries, Blueberry, Bread, Breakfast Bake, Breakfast Casserole, Brown Sugar, Casserole, Cinnamon, Easy Crock-Pot Recipes, Eggs, French Bread, Ground Cinnamon, High Fiber, High Fiber CP Recipes, Kid Friendly, Kid Friendly CP Recipes, Maple Syrup, Milk, Syrup, Vanilla, Vegetarian, Vegetarian CP Recipes

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Comments

  1. Dotty says

    April 16, 2014 at 4:30 PM

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

    Reply
    • Lady Katie says

      April 17, 2014 at 8:39 AM

      either or would work fine!

      Reply
  2. Diana says

    May 9, 2014 at 8:47 PM

    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. 🙂

    Reply
    • Lady Katie says

      May 11, 2014 at 7:21 AM

      Yes it should work the same.

      Reply
  3. Tucker says

    September 17, 2016 at 8:18 AM

    As I followed instructions exactly this was a flop and waste of money. Bad idea in my view. Sorry. No stars.

    Reply
    • Lady Heidi says

      September 17, 2016 at 11:34 AM

      Sorry it didn’t turn out OK for you Tucker…not sure how to help diagnose what may have went wrong without better details.

      Reply
  4. Debbie says

    October 30, 2016 at 6:10 PM

    Do you have to use cream cheese and sour cream? Any substitutions?

    Reply
    • Lady Heidi says

      November 1, 2016 at 12:19 PM

      We have not tested this recipe without the cream cheese and sour cream.

      Reply
  5. Meg says

    November 18, 2017 at 4:54 AM

    What did you sprinkle over top of this when it’s all finished cooking?

    Reply
    • Lady Heidi says

      November 19, 2017 at 9:09 AM

      That is just a little powdered sugar (confectioners sugar) Meg.

      Reply
  6. Monique says

    May 3, 2018 at 8:26 AM

    Unless I’m wrong (and boy THAT happens frequently enough ) the video doesn’t show the cream cheese being added in.
    Would you put it in the dish with thefrench bread or mix it in the bowl with the eggs?

    Reply
    • Lady Heidi says

      May 8, 2018 at 10:30 AM

      Hi Monique, The bread and blueberries are added to the slow cooker first. Then all of the remaining ingredients (cream cheese, sour cream, brown sugar, milk, maple syrup, eggs, vanilla and cinnamon) are mixed together and then poured over the bread cubes and blueberries and then cooked.

      Reply
      • Val says

        August 23, 2018 at 10:46 PM

        Why then would you waste the time to cube the cream cheese? I say spread the cubes along with the blueberries.

        Reply
        • Lady Heidi says

          August 24, 2018 at 7:54 AM

          You could do that too!

          Reply
  7. Jennifer says

    September 18, 2018 at 10:09 PM

    COUld the brown sugar be replaced by agave by chance? IF so, how much?

    Reply
    • Lady Heidi says

      September 24, 2018 at 10:36 AM

      This recipe has not been tested using agave but it should work out okay. As for how much, I found this article on The Kitchn for replacing agave in baked goods and it says…

      Brown Sugar: For every 1 cup sugar called for, use 2/3 cup agave, and reduce the liquid in the recipe by 2 tablespoons.

      Hope that helps Jennifer.

      Reply
  8. janet poole says

    December 2, 2018 at 2:39 PM

    Could this be done in the oven? If so How long?

    Reply
    • Lady Heidi says

      December 6, 2018 at 11:15 AM

      This recipe has not been tested in the oven.

      Reply
  9. Kit says

    March 6, 2019 at 6:58 PM

    This looks easy to make and look at those blueberries! It still looks so fresh even when you’ve already cooked it in crock pot. Ill try this with a mix of raspberries too!

    Reply
    • Crock-Pot Ladies says

      March 8, 2019 at 9:56 AM

      Thanks Kit. I hope you enjoy the recipe. Raspberries would be delicious I am sure!

      Reply
  10. Sherrie says

    August 15, 2019 at 12:55 PM

    I’m wondering about the bread. Is it raw dough or cooked

    Reply
    • Crock-Pot Ladies says

      August 21, 2019 at 11:06 PM

      This recipe uses bread not bread dough. It is kind of like a bread pudding.

      Reply
  11. Denise says

    October 10, 2019 at 10:06 PM

    This would be great to come home to after church on Sunday!

    Reply
    • Crock-Pot Ladies says

      October 12, 2019 at 8:31 AM

      It would indeed! I often like to put something in the slow cooker so we have lunch or brunch after church depending on if we go to early or late service.

      Reply
  12. Jackie says

    September 28, 2020 at 10:31 AM

    I made this for Sunday brunch this weekend and it was delicious!! Thank you for the recipe!

    Reply
    • Emilee @ CrockPotLadies says

      October 2, 2020 at 6:04 PM

      So glad you enjoyed this recipe, Jackie!

      Reply
  13. Kate says

    March 14, 2022 at 7:19 PM

    3 stars
    Is the nutrition information per serving? Are there I72 carbs per serving?

    Reply
    • Crock-Pot Ladies says

      March 16, 2022 at 7:25 AM

      Hi Kate, yes the nutritional information is per serving and yes that is the correct carb count. This recipe is not low carb.

      Reply
  14. C says

    April 29, 2022 at 8:57 AM

    What is the qty. in cup or weight measurement of French bread?

    Reply
    • Crock-Pot Ladies says

      April 29, 2022 at 9:01 AM

      About 24 ounces (give or take an ounce or two).

      Reply

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