![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]](https://crockpotladies.com/wp-content/uploads/2014/04/Crock-Pot-Blueberry-Breakfast-Casserole-2-150x150.jpg)
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!
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. 🙂
Special Diets
Crock-Pot Blueberry Breakfast Casserole Recipe
Ingredients
- 1 loaf French Bread (cubed)
- 16 ounces Blueberries (fresh or frozen)
- 8 ounces Cream Cheese (softened and cubed)
- 1 cup Sour Cream
- â…” 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
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.
What did you sprinkle over top of this when it’s all finished cooking?
That is just a little powdered sugar (confectioners sugar) Meg.
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?
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.
Why then would you waste the time to cube the cream cheese? I say spread the cubes along with the blueberries.
You could do that too!
COUld the brown sugar be replaced by agave by chance? IF so, how much?
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…
Hope that helps Jennifer.
Could this be done in the oven? If so How long?
This recipe has not been tested in the oven.
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!
Thanks Kit. I hope you enjoy the recipe. Raspberries would be delicious I am sure!
I’m wondering about the bread. Is it raw dough or cooked
This recipe uses bread not bread dough. It is kind of like a bread pudding.
This would be great to come home to after church on Sunday!
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.
I made this for Sunday brunch this weekend and it was delicious!! Thank you for the recipe!
So glad you enjoyed this recipe, Jackie!
Is the nutrition information per serving? Are there I72 carbs per serving?
Hi Kate, yes the nutritional information is per serving and yes that is the correct carb count. This recipe is not low carb.
What is the qty. in cup or weight measurement of French bread?
About 24 ounces (give or take an ounce or two).
This was so easy to make and it was very delicious. I think I would layer the blueberries with the bread, but overall this was absolutely delicious. There was not one speck left in the crockpot at the end of the meal.
I am so glad you enjoyed this recipe Karen. Thanks for the kind review!
I served this at our church’s breakfast buffet this morning and it was a big hit! The recipe is easy to follow, and that’s important to me. I’ll be making this again.
I am so glad you and your church enjoyed this recipe for Slow Cooker Blueberry Breakfast Casserole MarshaBG. Thanks for the kind review!
Could sourdough bread be used for this? We have someone who is gluten intolerant but who can eat sourdough bread in the family. I was going to try it with that instead of French bread. Thank you.
Hi Char, you can use sourdough bread in this recipe. It will have a different taste however due to the sourness in the sourdough. You may want to try adding a wee bit extra sugar to offset it. Let me know how it turns out for you!