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. 🙂
Crock-Pot Blueberry Breakfast Casserole Recipe
- 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.