Crock-Pot Blueberry Breakfast Casserole

crock-pot blueberry breakfast casserole
crock-pot blueberry breakfast casserole

This tasted like a blueberry cream cheese croissant! The cream cheese cooks in little pockets that mix with the blueberries to form a creamy blueberry taste sensation!

Easy to make. This can be served as a dessert (sprinkle powdered sugar on top) or as a breakfast casserole.

This can be cooked in the oven. Preheat the oven to 350 degrees. Use a well greased 9×13 baking dish. Cover with foil and cook for 30 minutes. Remove the foil and cook for an additional 30 minutes or until the middle has set.

Print Recipe
Crock-Pot Blueberry Breakfast Casserole
Cream cheese pockets with blueberries! Top with powdered sugar. Crowd pleaser!
crock-pot blueberry breakfast casserole
Course Breakfast
Cuisine American
Prep Time 20 Minutes
Cook Time 5 Hours
Servings
People
Ingredients
Topping
Course Breakfast
Cuisine American
Prep Time 20 Minutes
Cook Time 5 Hours
Servings
People
Ingredients
Topping
crock-pot blueberry breakfast casserole
Instructions
  1. Cut a sheet of parchment paper long enough to fit in the bottom of a 5 qt or larger crock-pot or a casserole crock-pot. The paper needs to cover the bottom and some of the sides.
  2. Add the cubed pieces of French Bread to the crock-pot.
  3. Sprinkle the blueberries over the bread evenly.
  4. In a bowl, mix the remaining ingredients.
  5. Pour the egg mixture over the top of the bread making sure all the bread is covered.
  6. Cover and Cook on LOW for 4 to 5 hours or until the edges just begin to brown and the center has set.
  7. Serve topped with powdered sugar.
Recipe Notes

This can be cooked in the oven. Preheat the oven to 350 degrees. Use a well greased 9x13 baking dish. Cover with foil and cook for 30 minutes. Remove the foil and cook for an additional 30 minutes or until the middle has set.

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