Crock-Pot Blueberry Breakfast Casserole

Print Crock-Pot Blueberry Breakfast Casserole

Ingredients

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

Instructions

1. Line the crock-pot with a crock-pot liner or spray the inside of the crock-pot with cooking oil.
2. Add in the cubed french bread.
3. Sprinkle the blueberries on top of the bread pieces.
4. In a bowl using a hand mixer, mix the remaining ingredients together.
5. Pour this mixture on top of the bread and blueberries.
6. Cook on low for 4 hours.
7. Serve

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin 2.2

http://crockpotladies.com/crockpot-blueberry-breakfast-casserole/

Blueberries go on sale locally around fall. I like to buy them in bulk and freeze them in ziplocs 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.