Crock-Pot Blueberry Breakfast Casserole
Blueberries go on sale locally around 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 $.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.
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Crock-Pot Blueberry Breakfast Casserole |
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Ingredients
- 1 loaf French Bread cubed
- 16 ounces blueberries fresh or frozen
- 8 ounces cream cheese softened and cubed
- 1 cup sour cream
- 2/3 cup brown sugar light or dark
- 3/4 cup milk
- 1/2 cup maple syrup
- 10 whole eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
Servings:
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Ingredients
Servings:
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Instructions
- Line the crock-pot with a crock-pot liner or spray the inside of the crock-pot with cooking oil.
- 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.
- Cook on low for 4 hours.
- Serve
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This recipe sounds really good, Do you know if it would work just as well with other fresh or frozen fruit oe berries? Thanks…:-)
either or would work fine!
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. 🙂
Yes it should work the same.
As I followed instructions exactly this was a flop and waste of money. Bad idea in my view. Sorry. No stars.
Sorry it didn’t turn out OK for you Tucker…not sure how to help diagnose what may have went wrong without better details.
Do you have to use cream cheese and sour cream? Any substitutions?
We have not tested this recipe without the cream cheese and sour cream.