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Crock-Pot Blueberry Breakfast Casserole


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Rate this recipe 4.4/5 (20 Votes)


  • 1 Loaf French Bread, cubed
  • 1 16oz Package of Fresh or Frozen Blueberries
  • 1 8oz Packages Cream Cheese, softened and cubed
  • 1 Cup Sour Cream
  • 2/3 Cup Brown Sugar
  • 3/4 Cup Milk
  • 1/2 Cup Maple Syrup
  • 10 Eggs
  • 1 Teaspoon Imitation Vanilla
  • 1 Teaspoon Cinnamon


Adapted from


Step 1

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.


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